PREV
Soups
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!
AUTHOR: broccyourbody
Black Bean Soup
SERVES: 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!
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
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