Serves: 5
Total Calories: 334
Yield: 4 Cups

BLACK "BEANS"
1 cup sunflower seed
4 cups cool water
1 cup sun dried tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon chipotle chili powder
1/2 teaspoon red pepper flake
SOUP
1 cup sun dried tomato
2 cups water
2 stalks celery chopped
2 cloves garlic chopped
1 medium carrot chopped
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon chipotle pepper
1/2 teaspoon chili powder
1 cup diced fresh tomato

1. To prepare the “beans,” place the sunflower seeds in 2 cups of the water and let soak for 4 hours. Drain and rinse the seeds and set them aside.

2. Place the sun-dried tomatoes in the remaining 2 cups of water and let soak for 1 hour, or until soft. Reserving the soaking water, drain the tomatoes and place them in a food processor.

3. Add the seeds to the food processor and pulse until the mixture is well-blended, but still chunky.

4. Transfer the bean mixture to a large bowl. Add the cilantro, chipotle chili powder, red chili pepper flakes, and 1/2 cup of the reserved tomato water. Stir to combine, then set aside while you prepare the soup.

5. To make the soup, place the sun-dried tomatoes in the water and let soak for 1 hour, or until soft. Reserving the soak water, drain the tomatoes and transfer them to a blender. Add 1 1/2 cups of the reserved water and all of the remaining soup ingredients except the fresh tomatoes and blend until smooth and creamy.

6. Transfer the soup to a large pot. Add the fresh tomatoes and the bean mixture to the soup and gently mix to combine. Ladle the soup into bowls and serve.

For a Change . . .
* If you prefer warm soup, place the soup pot in the dehydrator at 105°F for 1 hour before serving.
* Sprinkle chopped fresh cilantro, scallions, diced avocado, and/or diced red bell pepper over the top of the soup.
* Mix some diced shallots and/or scallions with Cashew “Cheese” and pour over the soup for a “sour cream” experience.

Nutritional Facts:

Serves: 5
Total Calories: 334
Calories from Fat: 238

More Recipes from the The World Goes Raw Cookbook:
Sopa de Ajo
Black "Bean" Soup
Gazpacho
Tomatillo Salsa
Quinoa Salad
Arepas with Tomatillo Salsa
Brazilian Cucumber Salad
Chilean Tomato Salad
Creamy Cumin and Avocado Dressing
Chimichurri Dressing
Green Onion Sauce
"Ceviche" with Chimichurri
Spinach and Dandelion Tart
Corn Chowder with "Bacon" Bits
Black "Beans" and "Rice"
Daikon "Scallops" with Green Onion Sauce
South American Marinade
Churros
"Tres Leche" Banana Layer Treat
Cocadas
Banana Pineapple Sorbet