Instant Pot Savory Black Bean Soup (Dutch Oven directions too)

This vegetarian-friendly soup recipe is a comforting cafe classic

Instant Pot & Dutch oven directions provided.

If you're looking for a vegetarian-friendly soup packed with protein, look no further than this black bean soup.  I prefer low-sodium Better Than Boullon broths.  Even with low-sodium broth, I do not add more salt, however, you may want to.

This soup is soooooo good, I have made it twice this week!  I am going to add cubed ham next time, although I really did not miss the meat at all in this recipe.

Ingredients

• 1 Tablespoon vegetable oil
• 1 large onion (1/2-1 cup diced)
• 4 stalks of celery (1 cup)
• 6 cloves garlic (2 Tbsp)

• 1/2 Tablespoon ground cumin
• ground black pepper, to taste
• 2 cups, clean, dry black beans (OR 4 cans reduced-sodium black beans)
• 4 Cups vegetable broth (I used 1/2 veggie & 1/2 chicken broth)

Optional

• 1 Pinch of red chili flakes 
• 1/2 red, yellow or orange bell pepper (1/2 cup diced)

Directions:

I prefer to soak my beans over night.  If you are not sure of the freshness of your dry beans, add 1/2 tsp. baking soda to the soak to soften them better.  Drain and rinse beans just before cooking.

Dice onions, bell pepper, celery; mince the garlic.

(I used my 3 qt. Instant Pot.)  Set Instant Pot to Sauté; allow to heat 2-3 minutes.  Add 1 Tbsp. vegetable oil; heat until oil shimmers (approximately 1 minute).  Add chopped onion and celery.  Stir through occasionally (approximately 5 minutes) until translucent.  Add garlic, cumin & pepper.  Sauté for approximately 2 minutes (being careful to not burn garlic).  Add black beans.  Add the broth.  Cancel sauté setting; Set cooking to PRESSURE for 30 minutes.  Add lid and set to seal.  When the 30 minutes is complete, natural release for 20 minutes.  After 20 minutes, release remainder, if any.  Remove lid carefully.  Your soup is ready to serve.

Alternate cooking in Dutch Oven: 

In a large Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Cook veggies and garlic until tender and onions are translucent, about 8 minutes.

 

Add vegetable broth; increase heat to high.

 

Add canned black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).

 

Bring soup to boil.

 

Reduce heat to low and simmer 45-60 minutes, stirring occasionally.

 

Remove Dutch Oven from heat. Using an immersion blender on low (or a potato masher), mix and mash the soup until it's at your desired consistency (I skip this step). For the best results, the soup should be well combined but still have some whole black beans.

adapted from:

https://www.msn.com/en-us/foodanddrink/foodnews/15-soups-and-stews-that-will-fill-your-stomach-and-warm-your-soul/ss-BB1dYHUZ?ocid=msedgdhp#image=8