Black Bean soup with Cilantro Lime Cream

For the soup:
16 ounces dried black beans
2 Tablespoons Olive Oil
1 large onion finely chopped
1 large red bell pepper chopped
2 stalks celery chopped
1 clove of garlic
1 tablespoon dried oregano
1 tablespoon dried Cumin
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Chipotle powder
4 cups vegetable or chicken stock
juice of 1/2 to 1 fresh lime

Optional: shredded chicken

For Cilantro Lime Cream:
3/4 cup sour cream
juice of 1/2 to 1 fresh lime
1/4 cup cilantro leaves
1/2 to 1 teaspoon chipotle powder to taste
salt and pepper to taste

Garnish options:
cilantro leaves
chopped scallion
chopped tomatoes
fresh lime wedges

Soup:
1. Sort beans and soak over night or do quick soak as per directions on bag. Drain and rinse before adding to the soup.
2. Using the sauce function, heat oil and sauté onion, bell pepper and celery. Cook until softened then add garlic, cumin, salt, pepper, and chipotle powder. stir to coat all veggies evenly. Add 1 cup of the stock, scraping bottom of the pot then pour remaining 3 cups stock and the soaked and rinsed beans. Press cancel.
3. Close and lock lid with pressure release handle in sealing position. Cook on high pressure for 12 minutes.
4. When the soup is finished, release the pressure naturally for 10 minutes, then return steam release handle to venting, releasing any remaining steam. Unlock lid and carefully open.
5. Use immersion blender to puree the soup of transfer to a blender and puree in batches. You can leave some of the beans for a chunkier soup or entirely smooth, your choice. Stir in fresh lime juice, adjust seasonings if needed. Top with desired toppings and cilantro lime cream.

Cilantro lime cream:
1. while the soup is cooking, make the cream. Combine the sour cream, lime juice (start with juice of 1/2 lime), cilantro and chipotle powder. You can either use a food processor or combine after finely chopping the herbs. Salt and pepper to taste. Add more of any of the ingredients but keep in mind that the flavors will intensify with time.


This can easily be made with canned beans quickly, cooked in a normal pot, or slow cooker. The recipe was written for an Instant Pot.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw