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I've been perfecting black bean soup for years, and this Instant Pot version is my crowning achievement. Rich, hearty, and bursting with flavor, it's become my go-to comfort food. What's great about this recipe? It's quick, easy, and packs a nutritional punch. Plus, pressure cooking intensifies flavors, making every spoonful taste like it's been simmering all day. Trust me, once you try this, you'll never go back to canned soup again. Let's dive into this soul-warming dish that'll have your taste buds dancing!
Ingredients for Hearty Black Bean Soup
- Black beans: Hearty base, packed with protein and fiber, adds texture and flavor, making the soup filling and satisfying.
- Onion: Adds depth and sweetness, a flavor foundation that enhances the overall taste of the soup.
- Garlic: Aromatic and savory, infuses the soup with a rich and robust flavor, elevating its taste profile.
- Red bell pepper: Sweetness and crunch, adds a pop of color, and provides a subtle sweetness to balance the savory elements.
- Diced tomatoes: Tangy and juicy, adds acidity and brightness, enhancing the overall flavor profile of the soup.
- Vegetable broth: Provides a savory base, adds depth of flavor, and ensures the soup is rich and full-bodied.
- Cumin: Earthy and warm, adds a smoky depth and enhances the overall complexity of flavors in the soup.
- Chili powder: Adds a kick of heat and depth of flavor, balancing the sweetness of other ingredients in the soup.
Read more: Instant Pot Black Bean Soup Recipe
Essential Tools for Making Black Bean Soup in an Instant Pot
- Instant Pot: Essential for pressure cooking the black bean soup quickly while infusing flavors perfectly.
- Immersion Blender: Helps partially blend the soup for a thicker consistency without transferring to another container.
Hearty Black Bean Soup Recipe - Instant Pot - Home Pressure Cooking
This Hearty Black Bean Soup is a delicious and nutritious meal that's easy to prepare using an Instant Pot. Perfect for a quick weeknight dinner!
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 2 cans black beans 15 oz each, drained and rinsed
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can diced tomatoes 14.5 oz
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Toppings
- sour cream
- chopped cilantro
- shredded cheese
Instructions:
- Set the Instant Pot to sauté mode and add a bit of oil. Sauté the onion, garlic, and bell pepper until softened.
- Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper to the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Use an immersion blender to partially blend the soup for a thicker consistency.
- Serve hot with optional toppings like sour cream, cilantro, and shredded cheese.
Notes:
This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition value:
Calories: 220kcalCarbohydrates: 40gProtein: 12gFat: 1.5gSaturated Fat: 0.5gSodium: 780mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make-Ahead and Freezing Tips for Black Bean Soup
Make Ahead Instructions
- Prepare the soup as directed, allowing it to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the soup completely before freezing.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
One interesting fact about this hearty black bean soup recipe is that adding a splash of lime juice right before serving can enhance the flavors and give the soup a refreshing twist.
Common Questions About Making Hearty Black Bean Soup in an Instant Pot
FAQ:
Can I use dried black beans instead of canned for this recipe?
Yes, you can use dried black beans, but you will need to soak them overnight and adjust the cooking time accordingly.
How long can I store the leftover black bean soup?
You can store the leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this black bean soup?
Yes, you can freeze this soup. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months.
Can I make this recipe on the stovetop instead of using an Instant Pot?
Yes, you can make this soup on the stovetop. Simmer the ingredients in a pot for about 30-40 minutes until the flavors meld together.
How can I make this soup spicier?
To make the soup spicier, you can add more chili powder, a dash of hot sauce, or some diced jalapeños while cooking. Adjust to your preferred spice level.
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