Leave a Reply
Want to join the discussion?Feel free to contribute!
White Beans with Greens and Lemon
Black Bean Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 1/2 cups black beans quick soaked or soaked overnight
- 1 tablespoon oil
- 1 cup onion coarsely chopped
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1/4 teaspoon chipotle powder
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons dried oregano or
2 teaspoons fresh - 1/2 teaspoons salt to taste
- Soy yogurt or sour cream, for serving
- chopped cilantro for garnish
Ingredients
|
Instructions
- Drain the soaking liquid from the beans and set the beans aside.
- Heat the oil in the cooker using the Sauté feature. Add the onion and sauté for 2 minutes.
- Add the garlic, cumin and chipotle powder.
- Add the beans, broth, bay leaf and oregano and stir well.
- Turn the heat up to high. Lock the lid in place. Turn the steam valve to "sealed". Click the "Manual" button and reduce the time to 7 minutes.
- When time is up, let the pressure come down naturally. When down, carefully remove the lid, tilting it away from you.
- Remove the bay leaf. At this point, you can mash the beans with a potato masher or use an immersion blender, or just keep the soup, as is.
- Add salt, to taste. Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro. Enjoy!
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
You might also like
Feel free to contribute!
Download Recipe App
Perfection! Simple but delicious.
Great flavor. Too much liquid I thought. I will add 3 cans of beans and less broth next time to thicken it more.
Horrible. Not like any black bean soup I have ever had. Very liquidy, very bland, with an odd flavoring of cumin or the bay leaf…. don’t know which one it is that is over-powering but it doesn’t have a pleasant taste at all. I should have just open a can of soup. It would have been better. And less work.
This was thinner than I would like but the flavour was good. I only used 1/4 tsp of the cumin. I added 1 tsp of sea salt before blending. I will try reducing the broth to 4 cups next time.
This recipe was great. You can increase the beans from 1.5. Maybe 2.5 cups
I cut the stock back to 4cups and blended the whole batch. The oregano was a bit over the top and the color of the blend(black) was not the most appetizing. Next time i will cut back the oregano and not blend the whole batch to leave some texture.
Not at all what I expected. Way too thin and not much flavor
Like other reviewers had mentioned, way too much stock makes this soup runny and too much oregano overpowers what little flavor the soup has.
I gave it a 5 stars after these changes. Thank you all for your input on this recipe. I changed my soup up by adding only oil, 4 garlic cloves minced, cumin, regular paprika, tumeric sauteed. Then added 3 1/2 cups of broth, 1 1/2 cup dried black beans. Cooked for 25 minutes and we loved it!!
I made it and it eas alright. I added more spices the next time around and my 15 bean mix as well. 1:1 ratio on the beans.
I also increased cooking time to 10 minutes on high with natural release (being about 25 minutes). The out come was great. Highly reccomend cilantro and hint of lime chips to really give this soup a kick.
which function is “turn up heat to high”? pressure cook or bean/chili
I wish I read the reviews first. I got a bean liquid like most others. I added two more cans of beans but it was still too thin. The taste was good. I definitely didn’t have to add any salt as the canned beans were salty enough. Maybe that’s where I messed up, using canned beans instead of dry?
Yeah should have read the reviews because it was very watery. However I did make this bc I had my wisdome teeth removed the other day and needed something easy to make and eat. Using an immersion blender helped to thicken it a bit but still wanted it a little thicker. Will have to tweak it some in the Future.
I eliminates the oil and sauteed the onion using vegetable broth. I only used about 4 cups of broth. When the soup had cooled a little i blended it using an immersion blender, but still left some whole beans. I also added about 1/2 tsp. of salt. I thought it was yummy.
The cooked onion, watery soup were a weird combination. Will try another user’s modification (skipping the onion, adding paprika and tumeric instead of Chipotle powder) next.
I modify this recipe quite a bit and it turned out awesome!
Two cans black beans drained and rinsed. One cup celery and carrots chopped, one onion same, added about a tbsp of garlic. 4 cups of veggie broth and a hand full of cherry tomatoes. Heres the kicker add a dash of liquid smoke, and corn starch to thicken
Boom!
Very watery and flavors were odd. I also think the cook time needs to be doubled. Not a recipe I would recommend.
I liked the taste, but needed lots of salt at the end to season in my opinion. I used an emersion blender which did thicken it up, but still a bit thin for a good consistency. Would make again with a couple of tweaks
I did max pressure 10 mins for 1/4 lb beans with natural release and addes these to watery soup for texture. Then i just put in a normal pot and heated to boil stirring often and then reduced to low and simmered about 30 mins, stirring occasionally to reduce wateriness.
Next time i will make with full pound of dry beans and reduce broth from 6 to 4 cups.
GREAT flavor. But i did use better than bouillon in lieue of broth.
Mine came out delicious but i’m only giving 4 stars because the recipe definitely needs adjustments. I can’t image if i had used 6 cups of broth! I used 3.5 and it was perfect. It is soup so it should be a little soupy.
I used chili powder instead of chipotle powder (not sure what that is actually). Served over rice with avocado, cilantro and lime. Yum!
I prepared the soup as written and we really enjoyed it. True, it is brothier that the photo indicates but I like it that way. Once plated I added some left over rice – tiny bits of pepper jack cheese and a dollop of sour cream. Perfect for a frigid winters day!
I can’t believe I didn’t read the reviews first! Too soupy. I had no chipotle powder but I did have a chipotle in adobo sauce so used that. Left out the bay leaf because I didn’t have one. I garnished with avocado and tomato and a dollop of Greek yogurt. My husband liked it and suggested I boil it down a bit so I did. Could have easily used less broth or more beans if only I had known, Duh.
It was good but could maybe use some more spices or something. Garnishs like sour cream, scallion or avocado should add flavor not BE the flavor. The consistancy was fine for me not too watery like others complain.
The beans were still very hard after soaking for a day and cooking for 7 minutes. Is this a misprint?
This was really good. Very flavorful & healthy. I served it unmashed with a generous sprinkle of cilantro and dollup of sour cream and it tasted great. The beans were cooked very well after soaking them for 8 hours then draining and storing overnight in the refrigerator.
The author of the recipe is in my Instant Pot group on Facebook. There are errors in her recipe in this app. This soup should be made with 4 cups of stock instead of 6 cups. The oregano amounts are also wrong. It should read 2 teaspoons of DRIED oregano, or 2 Tablespoons of Fresh.
The proportion of black beans relative to all other ingredients is way too small. No way that the end product serves 4.