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–+ servings

Black Bean Soup with Cilantro Lime Crema

Servings 4 people
Prep Time 10 minutes
Cook Time 25 minutes
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Ingredients

  • 2 tbsp olive oil
  • 1/2 yellow onion diced
  • 6 cloves garlic, minced
  • 1 celery rib diced
  • 1 carrot diced
  • 1 chopped jalapeño with the seeds if you like it spicy
  • 2 tomatoes diced
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 3 tsp cumin
  • 1/4 tsp chili
  • 2 15 ounce cans of black beans with the liquid roughly 3 cups of black beans
  • 1 lime juice and zest
  • 4 cups veggie broth

Cilantro Lime Crema

  • 1 cup greek yogurt
  • 1 lime juiced
  • 1/2 cup cilantro

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, cooking for about 3–4 minutes until the onions become soft and translucent.
  • Stir in the chopped carrots, celery, and jalapeño, and cook for another 3–4 minutes.
  • Add the salt, pepper, cumin, and chili powder, stirring well and allowing the spices to toast for about 2 minutes.
  • Mix in the diced tomatoes and cook for 3–4 minutes, until they release their juices and begin to break down.
  • Finally, add the black beans, vegetable broth, and lime zest. Reduce the heat to low and let the mixture simmer gently for 15–20 minutes.
  • While the soup simmers, blend your cilantro lime crema ingredients.
  • Squeeze in some fresh lime juice and top with your cilantro crema before serving