Black Bean Soup

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Black Bean Soup
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

Hearty, zesty plant-based soup.

Ingredients

  • 2 tbsp olive oil
  • 1-½ cups (1 medium) onion, chopped
  • Southwest Fiesta blend
  • ½ tsp salt
  • 2 x 15 oz cans black beans, drained (or use dried beans - see tips)
  • 4 cups vegetable broth, plus 1 cup water
  • 2 tbsp lime juice
  • 1 cup sour cream
  • For serving: 1 avocado, sliced

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; cook the onion for 2 minutes; transfer to the cooker. 2) Stir in Southwest Fiesta blend, salt, black beans, vegetable broth & water. 3) Cover and cook on LOW: 7-8 hours or HIGH: 3 hours. 4) Blend with an immersion blender, stir in the lime juice and sour cream; top with avocado.
  2. Pressure Cook: 1) Heat the oil on sauté function; cook the onion for 2 minutes. 2) Stir in Southwest Fiesta blend, salt, black beans, vegetable broth & water. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 4) Vent with Quick Pressure Release. 5) Blend with an immersion blender, stir in the lime juice and sour cream; top with avocado.

Tips

Substitute canned beans with 1 cup dried beans, soaked overnight in water. Drain and rinse beans before adding to the cooker and increase water to 2 cups.