Bowl of black bean soup
  • Easy
  • 15 Minutes (plus time for Crema)
  • Serves 4

Nutrition Per Serving

  • Calories: 231 Cal
  • Fat: 10.6g (4.3g Saturated Fat)
  • Carbohydrates: 23.7g
  • Fiber: 6.9g
  • Sugar: 3.4g
  • Protein: 10g

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Ingredients

  • 1 Tbsp cooking oil (avocado oil or olive oil)
  • ½ medium yellow or red onion, finely diced (about 1 cup)
  • 3 cloves of garlic, minced (about 1 Tbsp)
  • 2 cans of 15 oz. organic black beans (reserve ½ of the can and rinse these only)
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • ½ chipotle peppers in adobo sauce
  • Salt and black pepper, to taste
  • 1 cup vegetable stock or water
  • 1 tsp apple cider vinegar
  • Greek yogurt (with or without dairy)
  • 2 Tbsp each of chopped cilantro and chopped green onions, for garnish
  • Jalapeno, chopped (optional)

Directions

  1. In a 4 quart pot, add cooking oil and heat over medium-high.
  2. Add onion and cook for 3-4 minutes, or until translucent.
  3. Add garlic and cook another 1 minute.
  4. Add beans with liquid; reserving ½ can for garnish.
  5. Add cumin, coriander, chipotle peppers, salt, and pepper.
  6. Cook for 10 minutes.
  7. Blend in blender until pureed. Add back to the stove to warm. Adjust consistency with vegetable stock or water. Add in apple cider vinegar.
  8. Garnish with Greek yogurt, cilantro, green onions, and jalapeno.