This hearty black bean soup is a quick and nutritious meal, perfect for any day. Packed with protein-rich black beans and vibrant vegetables, it’s both filling and flavorful. The recipe’s flexibility allows you to use common pantry staples, making it an easy go-to dish. A squeeze of fresh lime juice adds a zesty twist, enhancing the soup’s rich taste.
Recipe Ingredients:
- 1/4 cup lard or butter
- 5 cloves garlic, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, thinly sliced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 2 cup dried black beans
- 5 cups chicken or vegetable broth, plus more to thin as needed
- 2 limes, juiced, plus lime wedges, for serving
- 1/2 cup diced red onion, for garnish
- 1/2 cup fresh cilantro leaves, for garnish
- 1/2 cup diced tomato, for garnish
- 1/2 cup sour cream, for garnish
- 2 avocados, diced, for garnish
How To Make Black Bean Soup?
- Sauté the aromatics: Set your multi-cooker to the sauté function and melt the lard or butter. Add the garlic, onion, bell pepper, and jalapeño. Cook for about 3 minutes, until softened.
- Add the spices: Stir in the chili powder, cumin, and salt. Cook for 1 minute, allowing the spices to bloom.
- Add the beans and broth: Pour in the black beans and broth, stirring well.
- Pressure cook: Secure the lid, set the valve to sealing, and pressure cook on manual for 50 minutes.
- Release pressure: Let the pressure release naturally for 10 minutes, then quick release any remaining steam.
- Blend the soup: Stir in the lime juice, then use an immersion blender to partially puree the soup until it reaches your desired texture. If the soup is too thick, add extra broth to thin it out.
- Serve and garnish: Ladle into bowls and top with diced red onion, cilantro, tomato, sour cream, avocado, and lime wedges. Enjoy!
Recipe Tips
- Soak the beans: For quicker cooking and improved texture, soak dried black beans overnight.
- Sauté spices: Cooking spices like chili powder and cumin in oil releases their flavors, enriching the soup’s taste.
- Adjust consistency: If the soup is too thick after blending, add more broth to reach your desired consistency.
- Taste before salting: Broths can vary in saltiness; taste the soup before adding additional salt.
- Customize toppings: Garnish with your favorite toppings like diced avocado, sour cream, or fresh cilantro to enhance flavor and presentation.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover black bean burgers cool to room temperature. Then, place them in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
- Freeze: After cooling, arrange the burgers on a baking sheet lined with parchment paper and freeze until solid (about 2 hours). Transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. To thaw, place in the refrigerator overnight before reheating.
- Reheat: Heat a non-stick skillet over medium heat with a small amount of oil. Cook the burger for 3-4 minutes on each side until warmed and crispy.
Nutrition Facts
- Calories:294
- Total Fat:14 g
- Saturated Fat:4 g
- Carbohydrates:35 g
- Dietary Fiber:11 g
- Sugar:4 g
- Protein:10 g
- Cholesterol:12 mg
- Sodium:466 mg
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Black Bean Soup
Description
This hearty black bean soup is a quick and nutritious meal, perfect for any day. Packed with protein-rich black beans and vibrant vegetables, it’s both filling and flavorful. The recipe’s flexibility allows you to use common pantry staples, making it an easy go-to dish. A squeeze of fresh lime juice adds a zesty twist, enhancing the soup’s rich taste.
Ingredients
Instructions
- Sauté the aromatics: Set your multi-cooker to the sauté function and melt the lard or butter. Add the garlic, onion, bell pepper, and jalapeño. Cook for about 3 minutes, until softened.
- Add the spices: Stir in the chili powder, cumin, and salt. Cook for 1 minute, allowing the spices to bloom.
- Add the beans and broth: Pour in the black beans and broth, stirring well.
Pressure cook: Secure the lid, set the valve to sealing, and pressure cook on manual for 50 minutes. - Release pressure: Let the pressure release naturally for 10 minutes, then quick release any remaining steam.
- Blend the soup: Stir in the lime juice, then use an immersion blender to partially puree the soup until it reaches your desired texture. If the soup is too thick, add extra broth to thin it out.
- Serve and garnish: Ladle into bowls and top with diced red onion, cilantro, tomato, sour cream, avocado, and lime wedges. Enjoy!
Notes
- Soak the beans: For quicker cooking and improved texture, soak dried black beans overnight.
Sauté spices: Cooking spices like chili powder and cumin in oil releases their flavors, enriching the soup’s taste.
Adjust consistency: If the soup is too thick after blending, add more broth to reach your desired consistency.
Taste before salting: Broths can vary in saltiness; taste the soup before adding additional salt.
Customize toppings: Garnish with your favorite toppings like diced avocado, sour cream, or fresh cilantro to enhance flavor and presentation.
Black Bean Soup