Recipes
Spicy Black Bean Soup (Instant Pot or Stovetop)
Black bean soup is hands-down one of my favorites, and it’s so easy to make.
You could trick it out with more ingredients, of course, but I think simple (and fast) is best when it comes to weeknight meals.
This is the perfect “pantry meal” for when you get home and need to pull something together quickly. It freezes beautifully, too.
Serves 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium size onion, chopped
- 1 red bell pepper — remove core/seeds and chop
- 2 cloves garlic, minced or pressed
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- ½ to 1 teaspoon dried chipotle powder (omit for a milder version)
- 1 14-ounce can of crushed or diced tomatoes (no salt)
- 2 cans of black beans (approx. 3 cups cooked black beans)
- 1 cup of filtered water or vegetable stock
- 1 tablespoon balsamic vinegar
- Sea salt and black pepper to taste
- Toppings of choice, such as chopped onion, Mama Lil's peppers, cilantro, hot sauce, etc.
Directions
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Step 1
INSTANT POT DIRECTIONS:
Turn on the Instant Pot to sauté setting and let it heat up for a couple of minutes. Then, add the olive oil, onion, and bell pepper. Stir occasionally, and add a tablespoon or two of water if needed, to keep things from sticking.
Once the red pepper has softened, stir in the garlic, cumin, paprika, thyme, coriander, and chipotle powder (if using). Stir for about a minute, so the spices don’t burn.
Add the beans, tomatoes, and water (or stock). Give things a stir. Then, secure the lid. Press "cancel" on sauté mode, then press Pressure Cooking, and set the timer for 12 minutes. Be sure to switch the venting valve to "sealing."
After the pressure cooking is complete, let the pressure reduce naturally (wait until the pressure valve drops).
Use an immersion blender to blend about half of the soup. Or, transfer a cup of soup to a blender, and blend until smooth, then return to the pot and stir.
Taste and add salt and pepper as needed. Stir in the balsamic vinegar.
Garnish with toppings of choice and enjoy.
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Step 2
STOVETOP DIRECTIONS:
Heat oil in heavy large Dutch oven over medium heat. Add onion and bell pepper, and sauté vegetables are soft, about 5-10 minutes. Stir occasionally, and add a tablespoon or two of water if needed, to keep things from sticking.
Once the red pepper has softened, stir in the garlic, cumin, paprika, coriander, thyme, and chipotle powder (if using). Stir for about a minute, so the spices don’t burn.
Add the beans, tomatoes, and water (or stock). Give things a stir, then cover and continue to cook on a low simmer for about 15-20 minutes.
Add a little broth or water if you want a thinner consistency.
Use an immersion blender to blend about half of the soup. Or, transfer a cup of soup to a blender, and blend until smooth, then return to the pot and stir.
Taste and add salt and pepper as needed. Stir in the balsamic vinegar.
Garnish with toppings of choice and enjoy.
Notes
