I've been eating this black bean soup since Saturday & I'm happily having it for lunch again, today. Granted I made enough to feed a small country but it was too easy not too & I'll confess when I cook with dried beans I always forget that those 1lb bags make A LOT.
As I just hinted at I used dried beans for this recipe, so while it is easy it is time consumptive as in the beans take about 2 hours to cook. If you have a free afternoon or some time on the weekend I recommend making this & then eating it for lunch for two weeks. You can also easily freeze it after it has cooled down.
One thing that I ask you to do to fully enjoy this soup is to top it with this cream sauce. The tanginess of the yogurt & acidity of the lime take this to another level. Do it!
PS: you can totally make this recipe gluten-free if you don't eat it with tortilla chips that have flour & you can make it vegan by using veggie stock & skipping the cream sauce.
PPS: if you don't wan to make 2lbs of beans cut the recipe in half!
