Chipotle Lentil and Black Bean Soup recipe Eat to Live Program Dr Fuhrman by MyMommaToldMe.comSo what if I’m a day late!  I’m still so excited to share this yummy vegan Cinco de Mayo home-cooked soup with you!  You know the saying: Some like it hot?  Well, some (as in me), like it REALLY, REALLY hot–and baby does this soup deliver on the heat!  Not a heat-seeker?  No fear!  I’ve included some modifications to get a not-so-spicy but still delicious soup!  Um, did I forget to mention it’s vegan?!  And, better than that, it’s “Eat to Live” program approved!  Yes, ladies and gentlemen there is some serious veggie/fiber action going on here–so, feel free to eat with reckless abandon!

Loaded Vegan Chipotle Lentil and Black Bean Soup by MyMommaToldMe.comThis soup is hot, smokey, savory and rich!  It’s hella-filling and backed with lots of good-for-you phytonutrients from “hidden” ingredients like broccoli and carrots!  Here’s my bowl “loaded” with chopped avocado and vegan Parmesan cheese (a.k.a. fairy dust–because you will be sprinkling that ish on everythang!).  Oh, and there are chips too!  Straight from Dr. Fuhrman’s “Eat to Live” book (on page 243)!  I haven’t had chips in over 3 months so these were a BIG deal for me!

Chipotle peppers chopped You can typically find Chipotle peppers in the Ethnic food isle at your grocery store.  They come in small cans and are roasted an marinated in adobo spices.  For those following Dr. Fuhrman’s 6 week program strictly, you might want to wash off the peppers first because they are salted.  I didn’t add any salt to the recipe for that fact.  I used 3 peppers in my soup that made 2 servings.  Honestly, 1 pepper will be just fine to get a little bit of heat but not overwhelming!

Healthy Flax seed tortilla chips by MyMommaToldMe.comIt’s actually amazing how you can make chips without using oil or frying!  Dr. Fuhrman adises in his book to make healthy tortilla or pita chips by cutting whole grain tortillas or pitas into small triangles and placing in the oven at a low temperature until crisp.  Sadly, even though that was literally a one-line recipe, I guess I didn’t read it to the end and I baked my tortilla at 400 degrees.  Luckily I checked on them after 5 minutes and they were perfectly done–so go figure!  I sprinkled them with a bit of Cayenne pepper and they were delish!!!

Chipotle Lentil and black bean soup recipe how toThis is a NO OIL recipe people–and you would never even miss it!!  Just learning to replace oil with low-sodium veggie broth when I saute, has made a world of difference in my health (and waistline)!  I hope you give this recipe a whirl and please let me know what you think!  This is also super-fast to make by using canned and frozen items!

CHIPOTLE LENTIL & BLACK BEAN SOUP (makes 2 large servings)


  • 2 cups cooked lentils (I used Trader Joe’s, find it near the salads)
  • 1 cup canned black beans, rinsed well
  • 1 1/2 cups frozen vegetable blend, microwaved until just warm (I used carrots, broccoli and zucchini blend)
  • chipotle peppers, chopped (use 1 for medium heat–I used 3 and it was spicy)
  • 2 cups low sodium vegetable broth for saute
  • 3 cups water
  • 3 tbsp. nutritional yeast
  • 1 tbsp. ground cumin
  • 1 tbsp. lemon juice
  • pepper to taste
  • Optional: tortilla or pitas (one per person) for chips
  • Optional garnishes: Low-sodium salsas, avocado, vegan Parmesan cheese


  1. Preheat oven to 250 degrees.  Cut your tortilla or pita into small triangles and arrange on baking sheet.  Bake for 5-10 minutes or until just crispy.  Optional: sprinkle with Cayenne pepper.
  2. Place veggie broth in pot over medium-high heat.  Add peppers, thawed veggies, and lentil beans.  Turn up heat to high and cook for 5 minutes stirring well.  Reduce heat to medium and add in black beans, water, nutritional yeast, cumin, lemon juice and pepper.  Cook for another 7 minutes.
  3. Reduce heat to low and let soup simmer, uncovered for another 5 minutes.  Top with low-sodium fresh salsas, corn, avocado or vegan Parmesan cheese.  Serve with chips!

In the mood for more healthy Mexican-inspired dishes?  Check these out:

Vegan Mexican Mac n’ Cheese

Eat to Live Program Mexican Salad




xo, Kristen
Kristen Hong of Hello Nutritarian

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  • Debra says:

    Thank you for the recipe. I love how clear your recipes are and then there are pictures to boot! I made this tonight. Very tasty. I had a question about adding 3 cups of water so late in the recipe. I almost thought I ruined it because it was so watery. I had to reduce it for way more than 7 plus 5 minutes. Did I read something wrong??

    • Kristen says:

      Hi Debra!

      I’m so glad you tried the recipe! Thank you for bringing this to my attention, it most certainly could have been a typo on my part! I will investigate and update!

      Thanks so much! Kristen

  • LarsonTheMartian says:

    I just made the chipotle lentil soup and it is so good and spicy! I made several substitutions because of what I had in my fridge. I used a portobello mushroom, zucchini, carrots, broccoli and had to sub carrot juice for some of the veggie broth cause I ran out (THE HORROR!). So good though!

    • Kristen says:

      Hi Larson!

      Lol, I totally get that feeling–it is so horrifying when I run out of veggie broth!

      Yay!! I’m so happy you liked the recipe and flavor! I love that you subbed with what you had on hand! Thanks so much for stopping to leave a comment too!

      xo, Kristen

  • Amanda says:

    I just finished reading Eat to Live and I am excited to start this journey. What is the purpose of the nutritional yeast and what section in the grocery store can I expect to find it?

  • Sandra Plate says:

    Not my fave, and usually your recipes are fantastic! I’d suggest half the cumin and water.

    • Kristen | Hello Nutritarian says:

      SO sorry to hear that Sandra! I love cumin but I agree that it may be too much for others’ palettes!

      Thanks as always for your feedback!

      xo, Kristen

  • Renee says:

    Hi Kristen, Your beautiful pictures and fun writing style have convinced me to attempt the 6 week Aggressive Weight Loss Challenge. So, I’ve printed a bunch of your recipes for my recipe binder, but I noticed there’s no link to print this particular recipe. Is it somewhere and I’ve missed it? If not, would you please add it so I can have the small version for my book?
    Thank you so much for your beautiful site and for your heart to spread healthy inspirations!

    • Kristen Hong says:

      Hi Renne,

      So happy to hear you’re starting the plan!

      This recipe is in line to get updated this fall so stay tuned for being able to print it like the other recipes!

      xo, Kristen

  • Sarah says:

    This was amazing! Honestly I find Dr. Fuhrman’s recipes to good, but not great. This was GREAT. Super healthy without sacrificing flavour. I think the addition of the chipotle peppers was inspired. Can’t wait to try more of your recipes!

    • Kristen Hong says:

      Hi Sarah!

      Oh, thank you SO much for taking the time to leave such a lovely comment and recipe review! I’m so happy you enjoyed this quick-to-make soup! Good news: I just re-shot this recipe and I’ll be posting an updated post for it soon, so stay tuned!

      xo, Kristen