New Mexican Black Bean Soup

Black bean soup is a staple of numerous Mexican, Caribbean, Central American and South American regions. This recipe is not only influenced by those regions, but also the variety of soups I had in north Texas and southern New Mexico near Las Cruces. Recipe from thevegetarianguy.com

Serves 8, approximately 3 quarts volume

2 tablespoons olive oil

2 cloves garlic, minced

½ cup red onion, finely diced

1 cup celery, diced

1 ¼ cup carrots, peeled and diced

1 ¼ cup Yukon Gold potatoes, diced

½ cup red bell pepper, diced

1 cup yams, diced

¼ cup red wine vinegar

1 ½ tablespoons lime juice, fresh squeezed

¼ cup orange juice, fresh squeezed

¼ orange peel

1 bay leaf

1 tablespoon ancho chile powder

1 ¼ tablespoons guajillo chile powder

2 tablespoons mild red NUMEX 6-4 New Mexico chile powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 tablespoon mild chili powder

1 tablespoon panella raw sugar

3 cups dry black beans soaked overnight and drained

8 cups water

Add the oil to an Instant Pot-style cooker, turn on saute and add garlic, onion, celery and carrots.. Stir when the pot starts to sizzle. and add remaining ingredients. Cook under high pressure for 40 minutes.

½ cup Only! Plant Based Chipotle Mayo

½ cup Only! Plant Based Sour Cream

Carefully release pressure and stir in the chipotle mayo. and sour cream. Serve in individual soup bowls. Sprinkle 1 tablespoon of cilantro on each bowl and then drizzle with OPB sour cream.