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Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
In a large pot, bring 1/2 cup water to a simmer over medium-high heat.
Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender.
Remove 4 cups soup and carefully purée in a blender.
Return purée to pot and stir in cilantro, nutritional yeast and lime juice.
Spoon into bowls for serving and garnish with avocado.