Black Bean Soup

Place the beans in a bowl and cover with water. Allow to soak 6-8 hours or overnight. Drain and rinse prior to cooking.

In a large Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic and red pepper, sauteing until onions are translucent and just beginning to turn brown. Add cumin and chili powder, stirring to combine.

Add the beans, vegetable stock and bay leaves. Bring to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender.

Remove bay leaves. Place 4 cups of the soup in a blender, pureeing until until mostly smooth. Return to the pot with the remaining soup, and add nutritional yeast and lime juice. Salt to taste. (Add a bit more chili powder if you would like more spice.) Serve warm with optional garnishes.

Will keep, covered, in the refrigerator for 4 days or in the freezer for 3 months.

Recipe adapted from Whole Foods.