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Black Bean Soup

This is a recipe for a Mexican style pureed soup made in a 6 quart pressure cooker. Very nice flavors. Variation on recipe from Instant Pot manufacturer. It called for 6 cups of vegetable broth (I didn't have any) and chipotle chili powder (too hot for me). Preferred Ancho chili powder. I decided 5 cups of liquid would do and used Campbell's chicken broth and something called "Kitchen Basics" beef stock. Not salty. If you use Campbell's beef broth, cut down the added salt.

1 pound dried black beans, soaked overnight.

2 tablespoons oil
1-2 medium onions
4 cloves garlic

1 1/2 tablespoons cumin
1/2 teaspoon Ancho chili powder

1 bay leaf
2 tsp dried oregano
1 can chicken broth (salty)
1 cup beef broth (mild...not salty) 
2 1/2 cups water
1 teaspoon salt

Sauté onion and garlic lightly.
Add cumin, chili powder and stir for a minute
Add beans (rinsed), broth, water, bay leaf and oregano

Set to high pressure, when it comes to heat, cook 8 minutes then allow to naturally release steam. It took about 35 minutes to cool to zero pressure.

Remove bay leaf, puree with immersion blender. Adjust seasoning, texture (add water?)

Serve with sour cream, cilantro and/or salsa... pickled red onion or whatever.

-Kate