Healthy & Delicious Instant Pot Black Bean Soup Recipe | Healthy Pressure Cooker Recipe
Welcome to my channel! It's been a while since I've done a recipe video, so to make up for it, I'm bringing you this incredible healthy and delicious Instant Pot Black Bean Soup. The original recipe is from Taste of Home, and I've made a little extra healthy with some added protein. This Pressure Cooker Black Bean Soup recipe is a real crowd pleaser, even my picky kids will eat BOWLS of this healthy black bean soup. Please let me know if you are going to give this healthy black bean soup a try!
Original Recipe from Taste of Home:
**Note: I am allergic to whole onion and garlic, so I replace the onion with onion powder and omit the garlic completely. I also add tomato paste so that there is an additional flavor, since I do omit the garlic.
Macros for 1.5 Cups Soup + 51 grams plain Greek Yogurt + 21 grams Fat-free cheddar cheese:
465 Calories
7g Fat
54g Carbs
12g Fiber
23g Protein
*Macros for soup by itself are included on the original Taste of Home Recipe (see link above)
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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#blackbeansoup #souprecipe #vegetarian
Instant Pot Black Bean Soup
Instant Pot Black Bean Soup is a quick, pressure cooker, vegetarian recipe using dried black beans. This vegan plant-based dish is simple to make using unsoaked beans that results in a thick and hearty, healthy soup. Make your favorite Panera soup right at home.
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Get the full printable recipe here:
Ingredients
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped red pepper
2-3 garlic cloves, minced
1/2 jalapeno pepper chopped omit if you do not wish to have spicy, add more if you really like a kick!
3 chopped celery ribs
1 pound black beans rinsed
6 cups broth vegetable, chicken, or beef
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon red cayenne pepper omit if you do not wish to have spicy
1 14.5oz can diced tomatoes
1 teaspoon smoked paprika
salt and pepper to taste I like to go light on salt and pepper before the soup cooks and add more to taste after it has cooked.
1 bay leaf
Instructions
Place the Instant Pot on Saute function. When hot, add the olive oil, onions, red peppers, and chopped jalapeno to the pot.
Cook for 2-3 minutes until the onions are translucent and fragrant.
Add in the garlic and stir. Turn off the saute function.
Add the beans, broth, tomatoes, celery, seasonings, and bay leaf to the pot and stir.
Close the lid and seal. Cook for 50 minutes on Manual High Pressure Cooking.
When the pot indicates it has finished allow steam to release naturally for 15 minutes.
The soup will thicken as it stands.
How to Make Dried Beans in the Instant Pot: NO SOAKING REQUIRED!!! This is the EASIEST Recipe!
YES!!! You can make dried beans WITHOUT soaking! Thanks to the Instant Pot! It will save you so much time, money, and is an essential in an whole foods kitchen! Skip the preservatives, sodium, and make beans for pennies!
Cook Time for Dried Beans:
Black Beans--30 Minutes on High Pressure
Chickpeas--40 Minutes on High Pressure
Kidney Beans--35 Minutes on High Pressure
Pinto Beans--25 Minutes on High Pressure
Navy Beans--30 Minutes on High Pressure
Great Northern Beans-- on 35 Minutes High Pressure
**Remember to use natural pressure release after the beans have cooked and salt your beans AFTER cooking.
Full Printable Recipe:
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Home Canned Black Bean Soup ~ Pressure Canning
Black Bean Soup loaded with colorful veggies and a flavorful twist. Orange juice adds an amazing flavor to this Cuban inspired soup. It's as beautiful as it is delicious.
6 c. dried black beans
3 onions, chopped
10 cloves of garlic, minced
2 T. cumin
2 T. salt
1 t. black pepper
1 t. cayenne pepper
3 1/2 c. orange juice
4 c. stock, I used roasted corn stock
6 c. water
4 carrots, diced
2 bell peppers, I used green and red
2 sweet potatoes, peeled and diced, I used 1 large
5 tomatoes, skinned, seeded, and chopped, I used a pint jar of stewed tomatoes
Fill hot jars 2/3 full with solids then add soup broth to 1 headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
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How to Make Instant Pot Black Bean Soup | Food Network
With this trusty appliance on your side, you can pull off creamy black bean soup in about an hour.
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How to Make Instant Pot Black Bean Soup | Food Network