Black Bean Soup
Black Bean Soup
Servings: 6
Ingredients
- 2 cups brown rice
- 16 oz. dried black beans soaked overnight or at least 1/2 hour in hot water
- 1 tsp oil
- 2 large onion chopped
- 8 cloves garlic finely chopped
- 3 jalapeño finely diced
- 2 tsp ground cumin
- 1/2 tsp black pepper
- 2 tsp paprika
- 2 tsp oregano
- 4 bay leaves
- 2 tsp chili powder
- 1 tsp salt
- 1 28 oz can diced tomatoes
- 5 cups broth
- Lime juice
- 2 cans corn drained
- cilantro for garnish
- green onions sliced for garnish
- tortilla chips for garnish
- vegan sour cream for garnish
- avocado for garnish
Instructions
- Soak the black beans if you haven’t already while you prep ingredients and start cooking.
- Start cooking the brown rice in a rice cooker.
- Start the Instant Pot on sauté. Add oil, onion, garlic, and jalapeños and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
- Add tomatoes and mix in and cook for a minute.
- Add the drained beans and water/broth and mix really well to pick up any stuck bits.
- Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight).
- Pressure cook for another 10 mins if the beans are not done to preference.
- Add lime juice, taste and adjust salt and flavor. Blend 2 the soup with an immersion blender. Stir in corn and simmer for 2-3 minutes. Add your desired amounts of rice, soup, and toppings in a bowl. Enjoy!
Notes
- Recipe adapted from: https://www.veganricha.com/vegan-black-bean-soup-instant-pot-recipe