Black Bean Soup

Jenni Lee Special - fragrant + spicy

Ingredients

  • 1  7 oz can chipotle chiles in adobo

  • 2  Tbs olive oil

  • 2  carrots, chopped

  • 3 stalks of celery, chopped

  • 2  onions, chopped

  • 12  garlic cloves, minced

  • 1  pound dry black beans

  • 6 cups veg stock

  • 1  Tbs dried oregano

  • 1 1/2 Tbs cumin

  • 2  bay leaves

  • 1  Tbs kosher salt

  • 1  tsp ground black pepper

Optional

  • 1  cup red wine

  • 1  jalapeño pepper, seeded and chopped

  • 2 Tbs cocoa powder

Toppings

  • Pickled onions: 1/2 red onion, sliced very thin marinated in lime juice and dash of salt (I like to add hibiscus tea for red color)

  • Vegan crema (see recipe)

  • Sprigs of fresh cilantro

  • Slices of avocado

  • Sliced chilies



Instructions

  • Blend the can of chiles in a blender until smooth and set aside.

  • Set the Instant Pot on saute and when the oil is hot add the onions, carrots and celery and saute for a couple of minutes then add the garlic, 1 tablespoon of blended chipotle, spices and saute another minute

  • Add the beans, stock and bay leaves and mix well

  • Set the IP on high at 30 min and let it cool down naturally for 15 min

  • Pickle the onions by combing sliced onions, lime juice and salt. Let marinate for 30 min, then drain and rinse and squeeze dry and refrigerate until ready to serve.

  • To thicken the soup, blend about 1/3 - 1/2 the soup either in a blender of with a hand immersion blender.  Then add back in for a velvety texture. Blend more if necessary.

  • Serve  garnishing each serving with pickled onions, cilantro sprigs, vegan crema, sliced chiles and avocado



Notes

  • Serves 8

Adapted from and thanks to Jenni Lee for the recipe!