Black Bean Soup with Chimichurri [BLACK BEAN SOUP]

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans save time.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while seasoned water is cost-effective.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Soak black beans for 24 hours, then rinse and refrigerate for a couple of days.

Strain the beans and mix about 4 cups of the beans with 8 cups of water.

Add several garlic cloves, about 1 tablespoon of cumin, and 1 tablespoon of pink Himalayan rock salt to the pot.

Cook the beans using an Instant Pot for a super soft texture, or you can roast them in the oven or cook them on the stovetop.

For the chimichurri, chop about 4 cups of cilantro (roughly 2 bunches).

Juice one lemon and one lime, and add to the chimichurri mix.

Add a clove of garlic and about 3/4 cup of olive oil to the chimichurri ingredients.

Blend all chimichurri ingredients until desired consistency is reached.

Store chimichurri in the refrigerator in jars for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary