Instant Pot Black Bean Soup
By the Gracious Vegan
This simple-to-make black bean soup is the epitome of the saying “the whole is greater than the sum of its parts.” So few ingredients, so much tasty satisfaction. Plus, it’s low in fat (no oil used) and very high in fiber, which has been shown to offer many health benefits. This could easily serve as a week’s worth of lunches if you are so inclined.
Makes about 10 cups of soup (7 servings) (about 250 calories per serving)
Add the following ingredients to the Instant Pot.
8.5 cups water
1 pound (about 2.5 cups) dried black beans
1/2 cup uncooked brown rice *
1 small or medium onion, chopped or diced
5 garlic cloves, chopped
1.5 teaspoons cumin
1.5 teaspoons oregano (or Mexican oregano)
Close the Instant Pot lid and set the knob to “Sealing.” Cook on high pressure (“Manual”) for 25 minutes, then wait for at least 10 minutes before releasing, but you can wait even longer than that—the beans may get a bit softer, which works fine.
Remove the Instant Pot lid and add the following ingredients.
2 Tablespoons red wine vinegar
1.5 teaspoons salt
Use a stick (immersion) blender (or a regular blender) to blend some of the soup for a creamier texture, leaving most of the beans whole. Taste and add more vinegar or salt if needed.
Garnish each bowl of soup, if desired, with:
Gracious Vegan Crema, green onions, radishes, chopped tomatoes, finely chopped bell peppers
Stovetop directions: Increase the water to 9 cups. Soak the black beans overnight, then drain and rinse them. Put everything together (except the vinegar and salt) in a soup pot or Dutch oven. Bring to a boil, reduce heat to a low simmer, cover the pot, and start checking for doneness after 45 minutes. It may take up to 30 or 45 minutes longer than that, depending on your beans, water, and heat. When done, add the vinegar, salt, and blend as described above.
* Rice is optional in this soup. If you leave it out, decrease the water to 7.5 cups.
Timing: 50-55 minutes
Gluten-free