12 Steps to Whole Foods

Making Plant-Based Main Dishes
* Chipotle Black Bean-Barley Soup
1 C dried black beans, rinsed well
1 Tbsp. coconut oil
1 small yellow onion, chopped
1 carrot, diced
1 medium green bell pepper, seeded and chopped
1 clove garlic, minced
½ Tbsp. dried oregano
½ Tbsp. ground cumin
1½ dried chipotle chilies
1 tsp. hot chipotle sauce
4 C water
1 bay leaf
¼ C barley (hulled, not pearled—pearling partially refines the grain)
½ Tbsp. unsweetened cocoa powder
¼ tsp. cinnamon
½ C fresh orange juice
¼ C chopped fresh cilantro
2 tsp. sea salt
1 Tbsp. apple cider vinegar
Soak the black beans overnight, then drain and rinse well. Heat the coconut oil in a large pot over medium-high
heat. Add the onion, peppers, carrots, and garlic and sauté 5 min. Reduce the heat and add the oregano, cumin,
chilies, and sauce and sauté for 1 min. Add the water, bay leaves, beans, and barley. Bring the soup to a boil,
then lower it to a simmer and cook uncovered for 1½ to 2 hours, until the beans are tender. Stir in the cocoa
powder, cinnamon, orange juice, cilantro, vinegar, and salt and simmer for 5 min. uncovered.
Remove the dried chipotle peppers before serving (either throw them away or purée them with a bit of soup and
add them back in). Optionally serve with Buttermilk Cornbread (page 259) or Whole Wheat Biscuits
(page 262). Serves 6-8.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 189