Black Bean Soup
I always forget how much I love black bean soup. There are always tons of variations of ways to make this soup. So many ingredients can be left out or swapped for something else. I made mine pretty basic, I did however add sweet corn to my soup. The garnish options are almost endless with all the toppings you can choose from, get as creative as you’d like with those. This is an easy list of ingredients that can work in your slow cooker or Instant Pot.
Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.
Ingredients:
5 cups canned black beans, drained and rinsed
1 cup tomato puree
4 cups vegetable (or chicken) broth
1 can (about 2 cups) corn
2 cloves of garlic, chopped
¼ sweet onion, diced
1 red bell pepper, diced
1 tsp dried oregano
1 tbsp cumin
1 tsp salt
1 tsp black pepper
Optional toppings: sour cream/plain Greek yogurt, chives, red onions, shredded cheese, lime wedges, fresh cilantro or parsley, jalapenos, avocado, cayenne pepper.
Instructions:
For Instant Pot:
Place all ingredients in the pot, stir to combine.
Cover and lock lid into place. Make sure nozzle is on sealing. Cook on high pressure for 10 minutes. Then natural release for 15 minutes. Quick release, then unlock lid.
For Crock Pot:
Place all ingredients in the pot, stir to combine.
Cover, cook on low for 8 hours or high for 4-6 hours.
Once cooking is done for either:
Use an emulsion blender to blend until desired texture. You can leave some of the beans whole and just puree some of them, or blend until smooth instead of chunky.
Garnish with desired toppings.
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