Black Bean Soup with Lime Crema
This smoky, creamy soup can be made ahead on a Sunday to spice up your meal prep.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
- 1 lb. dried black beans not soaked
- 1 medium onion
- 1 medium carrot
- 3 garlic cloves
- 1 cup whole-milk Greek yogurt
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 7- oz. tin chipotle chiles in adobo or 2 Tbsp. hot sauce
- 1½ tsp. dried oregano
- 1 Tbsp. kosher salt plus more
- 3 limes
- Optional garnishes
Peel and chop your carrot and onion.
Peel your garlic cloves and set aside. Since they will be cooking for a while in the soup, there's no need to chop them.
In a large, heavy-bottomed pot heat oil over medium-high heat. Next, add your veggies and saute for 7-8 minutes or until golden brown and fragrant.
Time to deglaze your pan with red wine vinegar. Be sure to scrape up any brown, crispy pieces from the bottom of the pan -- that's where the flavor is.
Add as much adobo sauce from your can of chiles as you can handle. If you're unsure about your spice level, you can add about 2 tsp and adjust from there.
Next, add black beans, oregano, salt, and water. Bring to a boil then reduce to simmer covered.
Simmer for 1 1/2 to 2 hours, stirring gently about every half hour to ensure the beans don't burn. You may need to adjust and add more water depending on how fresh your beans are.
Time to make the lime crema by mixing yogurt with the zest of 1 lime and the juice of half a lime. Season with salt and pepper to taste.
Cut 2 remaining limes to squeeze over the top.
Prepare any additional garnishes you may like. My favorites are chopped onion, sliced avocado, and crushed corn chips to name a few.
Serve and enjoy! 😀