It’s soup season! This hearty black bean soup is ready in just under half an hour, perfect for an easy weeknight meal. It’s completely vegan too! I know “masa harina griddle cakes” sound a little intimidating, but trust me, they are foolproof. Just corn flour, water and oil, the dough comes together in minutes! Black bean soup is all about the toppings so make sure you have some fresh limes and ripe avocados on hand as well!

The dried black beans make this soup really nice and thick, but if you don’t have an instant pot or dried beans, it will still be delicious with canned. Masa harina can be found at most grocery stores, I know target and Whole Foods carry the Bobs Red Mill brand.

• Ingredients •

1 lb dried black beans (soaked overnight)*
1 tbsp olive oil
1 large yellow onion, diced
5 cloves of garlic, finely chopped
2 medium sized carrots, diced small
3 tbsp chiles in adobo
1 tsp oregano
2 tsp cumin
2 tsp salt

1 cup masa harina (I like Bobs Red Mill)
1 cup cold water
Olive oil/coconut oil

To serve: fresh lime juice, pickled red onion, avocado, chopped cilantro, vegan sour cream

*can sub for 5-6 cups canned black beans, just reduce cooking time to ten minutes

• Instructions •

1. To make the masa harina dough, simply combine flour, cold water and a generous pinch of salt and mix until a smooth ball forms. Cover with a damp towel and set aside to rest.

2. For the beans, turn on your instant pot’s sauté function and heat about a tablespoon of oil over medium heat until shimmering. Add in onion and carrots, cook for about 5-6 min. 

3. Next, add in your garlic, spices and chiles, cooking for 2 minutes more. Add in 1.5 quarts of water (about six cups) and season with salt. Bring the instant pot up to pressure and set the timer for 20 minutes. 
When done, turn off instant pot and allow the pressure to come down naturally or use the quick release function.

4. In the meantime, divide the dough into 10-12 pieces then roll into balls and flatten using a flat surface or the palm of your hand. Brush generously with oil. Heat a skillet over medium heat then place griddle cakes in so they aren’t touching each other. Cook for about 3-4 minutes on each side then wrap with a towel to keep warm.

5. *optional* reserve half the black beans and blend the other other half using an immersion blender or regular blender. Add the rest of the beans back in.

6. Divide the soup among bowls, top with griddle cakes and desired toppings!

Recipe adapted from Bon Appétit