Description
Warm, hearty, healthy and delicious! This Black Bean Soup Recipe rocks. With warm spices, earthy black beans, and zesty toppings, it has loads of flavor. And in an Instant Pot or pressure cooker, it can be go from dried beans to the dinner table in two hours.
Ingredients
To prepare the black beans:
- 1 pound dried black beans
- ½ white onion chopped
- 3 garlic cloves, pressed or minced
- 1 teaspoon coriander seeds whole
- 1 teaspoon cumin seeds whole
- 6 cups water
To make the Black Bean Soup Recipe:
- 1 pound prepared beans (above)
- 2 large carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, chopped
- ½ white onion chopped
- 2 cloves garlic, minced or pressed
- 2 Tablespoons red wine vinegar
- Juice of ½ lime
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin seed
- ½ teaspoon coriander seeds
- 1 12-oz can fire roasted diced tomatoes
- 2 cups water
Topping ingredients:
- 1 bell pepper chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onion (about 2 onions)
- ½ teaspoon salt, ground cumin, ground coriander
- Zest and juice of 1/2 lime
- Sour cream
- Pickled red onions
Instructions
To prepare the beans:
- Place the first 6 ingredients in an Instant Pot or pressure cooker and cook on the “beans” setting. It will take about an hour with the preheating and depressurization time, but the actual cooking time will be about 30 minutes.
- When the pressure valve releases, drain the beans using a colander to rid them of excess oligosaccharides, and return them to the pot.
To prepare the Black Bean Soup:
- Add the remaining soup ingredients to the instant pot and stir to combine. They should be fully submerged in the liquid. If not, add an additional cup of water.
- Turn the Instant Pot to the “soup” setting and cook the soup. Again, it will take about an hour of cooking time in total.
- After the pressure valve releases, remove the lid, and adjust the soup seasonings to your liking.
To serve the soup:
Mix the peppers, herbs and spices together in a small bowl.
Ladle the Black Bean Soup into bowls and top with a spoonful of the zesty peppers, a pinch of cilantro, and a dollop of sour cream. Serve with warm cornbread or garlic bread.