Inspired by WF’s Simple Black Bean Soup
- 1 pound dried black beans (about 2 1/2 cups), soaked and rinsed
- 1/2 Tablespoon coconut oil
- 1 large onion, chopped
- 4 carrots, chopped
- 4 cloves garlic, finely chopped
- 1 Tablespoon ground cumin
- 1 Tablespoon ground chili pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- pinch of cinnamon
- ground black pepper, to taste
- 8 cups vegetable broth
- 2 cups water
- ripe avocado, chopped
- Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
- In a pot, heat coconut oil over medium heat. Add onions, carrots and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes.
- Place cooked mixture into the crock-pot and add all the other ingredients except the avocado. Stir to make sure everything is combined.
- Cover and cook on high for 6-8 hours, until beans are tender.
- This step is optional – you can either keep the beans whole or puree them using either a hand blender/traditional blender to your desired texture. Pureeing until pieces of the beans are still visible makes the soup thick but keeps a bit of the texture.
- Spoon soup into bowls for serving and garnish with avocado.
**Make sure to plan ahead and allow time for soaking the beans.