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Black Bean Soup By Jill Nussinow
I
love the flavors in black bean soup. This one is quite
simple and a case of ingredient synergy.
Cooking Method: 7 minutes soup program;
Natural pressure release
Directions:
Drain the soaking liquid from the beans and set the
beans aside.
Heat the oil in the cooker with Instant Pot [Sauté] function. 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.
Lock on the lid in place and set the cooker to “Soup” for 7 minutes. When the 7 minutes
is up, let the pressure come down naturally.
When you are able, 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.
Serves 4-6.
Jill recently published a popular book "The New Fast Food" available in print from
Amazon. You can find more recipes at
www.TheVeggieQueen.com
