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Black Bean Soup with Lime & Seasoned Sour Cream

Print Recipe
Course Grains & Legumes, Soups, Chilis & Stews
Servings 6 large servings

Ingredients
  

  • 1 pound dried black beans soaked overnight
  • 1 tablespoon olive oil or coconut oil
  • 1 yellow onion, chopped
  • 1" piece of ginger, minced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika or pepper powder of choice
  • 1 cup crushed tomatoes canned, or fresh if in season
  • 2 quarts vegetable broth we used Better than Boullion
  • 2 limes 1 juiced, the other cut into 6 wedges
  • 1 cup sour cream
  • 1 teaspoon cumin
  • 0.25 teaspoon cardamom
  • hot sauce to taste
  • 2 avocados, diced
  • 1 red onion, finely chopped

Instructions
 

  • Place the beans in a pressure cooker with oil, onion, ginger, spices, tomatoes, broth and lime juice. Pressure cook for 8 min at 15 PSI and use natural release method, OR simmer on top of the stove for about an hour or until beans are soft.Meanwhile, in a small bowl combine sour cream, cumin, cardamom and hot sauce (to taste) and set aside in the refrigerator. When the soup cools enough to handle safely, blenderize a portion of it to make a thick, textured soup. You can use an immersion blender, food processor, or traditional blender for this step.Serve soup with a dollop of the seasoned sour cream, plus lime wedges, avocado, and red onion for garnish.  (Recipeā™¦193)