Name: BLACK BEAN SOUP
Yield: 4
Ingredients: 2 tbsp olive oil; 1 diced white onion; 3 minced garlic cloves; 1/2 diced jalapeño; 3 tbsp red wine vinegar; 3 tbsp hot sauce; 1 lb dried black beans ((or 3 cans should work and only add 2 cups water)); 8 cups water; 1 lime; 1 tsp salt and pepper; 1 tsp cumin, chili powder, and oregano

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Yaaaaaa, you’re going to need to make this Black Bean Soup…. I’ve been eating it for the past 3 days and I’m still not over it 🔥 Super simple ingredients and you can easily freeze the leftovers for later! Here’s the recipe ❣️

BLACK BEAN SOUP

Servings 4

Ingredients

2 tbsp olive oil
1 diced white onion
3 minced garlic cloves
1/2 diced jalapeño
3 tbsp red wine vinegar
3 tbsp hot sauce
1 lb dried black beans (or 3 cans should work and only add 2 cups water)
8 cups water
1 lime
1 tsp salt and pepper
1 tsp cumin, chili powder, and oregano

Instructions

I made this in my InstantPot but a regular soup pot will work too! Start by sautéing your veggies in olive oil over medium heat. I did onion, garlic cloves and jalapeño.
After about 5 minutes, add in red wine vinegar and sauté for another few minutes.
Add in your favorite hot sauce – I used @sietefoods chipotle but tapatio or cholula will work too.
Then add in black beans, water, juice from a lime, salt, pepper, cumin, chili powder, and oregano
In a soup pot, bring to a boil then reduce heat to low and cover. It should take around 2 hours to cook – you’ll know it’s done when the beans soften. In an InstantPot, pressure cook for 20 minutes.
Once the beans are soft, remove 2 cups of the soup and blend the rest, then add the 2 cups back in for some texture. Serve with Greek yogurt or sour cream, tortilla chips, cilantro, and avocado!