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
Ingredients
- 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
Instructions
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Peel and chop your carrot and onion.
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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.
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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.
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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.
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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.
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Next, add black beans, oregano, salt, and water. Bring to a boil then reduce to simmer covered.
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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.
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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.
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Cut 2 remaining limes to squeeze over the top.
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Prepare any additional garnishes you may like. My favorites are chopped onion, sliced avocado, and crushed corn chips to name a few.
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Serve and enjoy! 😀
