Black Bean Soup
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 294
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 11
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 12
- Sodium
- 466
- Total: 1 hr 30 min
- Active: 20 min
Ingredients
1/4 cup lard or butter
5 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeno, thinly sliced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
2 cup dried black beans
5 cups chicken or vegetable broth, plus more to thin as needed
2 limes, juiced, plus lime wedges, for serving
1/2 cup diced red onion, for garnish
1/2 cup fresh cilantro leaves, for garnish
1/2 cup diced tomato, for garnish
1/2 cup sour cream, for garnish
2 avocados, diced, for garnish
Directions
Special equipment:
a multi-cooker; an immersion blender- Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
- Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
- Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
- Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
- Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.