Simplified Black Bean Soup
1 medium onion
1 medium carrot
3 garlic cloves
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 7-oz. tin chipotle chiles in adobo, or 2 Tbsp. hot sauce
1 lb. dried black beans (not soaked)
1½ tsp. dried oregano
1 Tbsp. kosher salt, plus more
1 cup whole-milk Greek yogurt
Cilantro, sliced avocado, finely chopped onion, lime wedges, and/or hot sauce (for serving; optional)
Imagine this: it’s 20º outside. You’re indoors on the couch, hibernating, surrounded by snacks and blankets, and bathed in the blue-white glow of a flickering screen and feeling not so great about yourself (probably not too hard to imagine, right?).
This simple black bean soup recipe–adapted from Bon Appetit’s Basically–is a super easy meal perfect for when all you want to do is endlessly pop cheese puffs into your mouth. Inspired by a black bean dish that cofounder Joshua had on a recent trip to Mexico, it’s got all the cozy makings of a hearty meal–minus the extra calories. So no worries if you want to continue basking in the light of Netflix for a bit longer while you eat.
Preheat oil in a pot or deep saucepan. Chop your onion, carrot, and three garlic cloves and add them to the oil. Allow vegetables to cook for 5-7 minutes or until onion starts to brown slightly. Add red wine vinegar and allow veggies to continue to brown. Stir in 2 tablespoons of adobo chili or hot sauce–if you love a little more spice add a bit more, but 2 tbsp makes for a moderate heat. Add black beans, salt, water, and oregano to pot and bring to a boil and then drop to a low simmer. Allow soup to cook for 1.5-2 hours and cover, stirring every 30 minutes and add more water periodically if black beans are no longer submerged.
For greek yogurt garnish, add zest of 3 limes to whole milk greek yogurt. Salt to taste and mix thoroughly.
Garnish with greek yogurt, more lime zest, cilantro, avocado, onion, and or hot sauce and serve.