Black Bean Soup of Glory (WFPBNO)*
Prep Time
10 minutes
Cooking Time
60 minutes
Yields
2 servings
Ingredients
3 cups dry black beans, rinsed
1 large yellow onion, diced
1 carrot, chopped
3 stalks of celery, minced
6 garlic cloves, minced
4-1/2 cups of water
2 tsp better than bouillion (if you don't have BTB then substitute 2 cups of water for 2 cups of veggie broth)
1 tbsp of cumin
1 tsp of chili powder
1 tsp of cayenne pepper
juice of 1 lime
1/4 cup of cilantro
Directions
Make sure to rinse and sort through your dried beans very well. Sometimes small rocks or pebbles can be found in the beans and could end up in your food which may result in a trip to the dentist.
Add all of the ingredients (except the lime juice and cilantro) in to the PC and give it a good stir. Make sure the vent on top is set to 'sealing' and put the lid on. Set the cooker on manual for 30 mi pressure.
Once finished, let the steam release naturally. That should take about 15-20 minutes or so. The silver release valve should have dropped but if it hasn't, switch the steam release handle to 'venting' to release any extra steam.
Add in the lime juice and cilantro. Lightly blend the soup using an immersion blender. If you don't have an immersion blender, take about 1/2 or 3/4 of the soup and blend in a blender. Mix the soup back together.f
Optionally you can add some avocado, tortilla chips or salsa to accompany this bomb diggity black bean soup!
Notes
This is a delicious black bean soup. You can top it over rice or steamed potatoes.
Credit
Epic Vegan Instant Pot Cooking