| 11 | 134 | 233 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 2 h | 10 |
| 454 gm | Black beans, raw (dried) |
| 1 medium | Yellow onion |
| 1 medium pepper(s) | Red bell pepper |
| 2 cup | Frozen yellow corn kernels |
| 4 cup | Vegetable stock/broth |
| 1/2 cup | Nutritional yeast |
| 1 tsp | Chipotle seasoning (* add 1–2 tsp.. extra for a more spicy soup) |
| 12 clove(s) | Garlic |
| 2 tbsp | Cumin |
| 1 tsp | Salt |
| 6 green onion (stem) | Green onion |
1. Soak black beans ahead of time to reduce cooking time.
2. Dice onion, bell pepper, and garlic into small pieces. Sauté in 1 tbsp. veggie broth on stovetop until onions are slightly tender and translucent.
3. Add black bean, veggie broth, and otherspices to pot. Save green onions.
4. Bring contents to a low boil and cook until beans are tender, about 1.5–2 hours.
5. When beans are tender turn off heat.
6. Transfer about half of contents of the blend on high until well mixed.
7. Cook soup slowly on low heat for 30-40 minutes to incorporate all flavors.
8. Dice green onions and add to pot shortly before serving.
9. Garnish with fresh cilantro, avocado slices, and chopped green onions.
| Meat Alternative | 1.1 |
| Vegetables | 2.2 |
