Black Bean Soup Recipe

Whenever I'm in the mood for something that's big on flavor, nutritious and light, I turn to this easy-to-make black bean soup recipe. It's incredibly satisfying, and the combo of colors from the pico de gallo and chopped avocado garnish make it beautiful, too.

📝 Ingredients

• 16 ounces dried black beans
• 1 tablespoon olive oil
• 1 large onion, (peeled and chopped)
• 2 red bell peppers, (seeded and chopped)
• 4-6 cloves garlic minced
• 1/4 cup chopped cilantro
• 1 tablespoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoon salt
• 1-2 chipotle peppers in adobo sauce, (minced)
• 2 bay leaves
• 6+ cups vegetable broth
• 1-2 tablespoons fresh lime juice
• Optional Garnishes: shredded cheese, pico de gallo, (lime wedges, chopped cilantro, tortilla chips)

👨‍🍳 Instructions

1. 1--- Stovetop Method – ---
2. 2Prep Ahead: Check the beans for any small rocks or debris. Place them in a bowl and cover with cold water. Cover the bowl with plastic wrap and allow them to soak overnight.
3. 3Prep and chop all the produce. Set out a 6-8 quart soup pot over medium-high heat. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Sauté for 3-5 minutes to soften.
4. 4Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
5. 5Bring to a simmer and cook for 90-120 minutes, covered. Stir frequently to keep the beans from sticking to the bottom of the pot. You can use the back of a spoon to mash some of the beans to thicken the broth.
6. 6Stir in the lime juice. Taste, then salt and pepper as needed.
7. 7Serve warm, with your favorite soup toppings.
8. 8--- Instant Pot Method – ---
9. 9Prep and chop all the produce. Check the beans, for any small rocks or debris. (You can soak the beans overnight like in the stovetop method, or add them dry to the IP.)
10. 10Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
11. 11Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
12. 12Lock the lid into place and set the IP on PRESSURE COOK HIGH for 20 for soaked beans or 40 minutes for dry beans.
13. 13Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
14. 14Stir the soup. If it seems very thick add another ½ – 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
15. 15Serve warm, with your favorite soup toppings.