Black Bean Soup

I love black beans so much. I've drunkenly made black bean soup on multiple occasions and figured it was time to come up with an actual recipe - here you go!

and a quick ingredient pic:

Time: 3o minutes or less

Makes: two large bowls, 4 cup size bowls (like as a side)

You'll need

• 2 cans black beans

• 1 cup vegetable or chicken broth

• 1/2 cup sour cream

• 1 tablespoon butter or vegetable oil

• 2 shallots

• 1 celery stalk

• 2 garlic cloves

• 1 chipotle pepper in adobo sauce (comes in a can)

• 1/2 cup chopped cilantro

• 1 lime

• salt + pepper to taste

• topping: extra cilantro + lime wedges, diced shallot + jalapeño, grated cotija cheese

Instructions

1. Rinse both cans of beans thoroughly. Set aside.

2. Add butter to a soup pot or cocotte and let it melt over medium low heat. Add in diced shallot and diced celery. Let them cook down. Once the pan starts to brown, add a splash of water or broth to deglaze and help them soften.

3. While the shallot / celery are cooking, add half of the beans to a blender with the broth, chipotle pepper, cilantro, lime juice + garlic. Blend until creamy.

4. Once the celery is soft, pour the blended bean mixture into the pot then add in the rest of the beans. Bring to a low simmer then add in sour cream and mix again. Simmer for 10 minutes. You can play around with texture by adding more broth or simmering longer to thicken. Add salt and pepper to taste.

5. Split into bowls, top with a lime wedge, cilantro leaf, diced jalapeno + diced shallot. You can add cheese and more sour cream if you'd like.

Note: these instructions vary slightly from how I made it on instagram, live and learn guys! This is how it should be done. Part of creating recipes is adjusting them as needed.