Black Beans Soup

 Black Beans Soup is one of the favorite soups in our household. It’s packed with high protein and fresh veggies. 

 This recipe is Vegan, Gluten Free and Dairy Free.

Ingredients:

1. Black Beans - 1 Cup - dry

2. Celery - 3 Stalks

3. Onion - 1 Medium 

4. Tomato - 1 Medium 

5. Bell pepper - 1 Small - I use yellow bell pepper 

6. Carrot - 2 Medium 

7. Bay leaves - 2
8. Cumin Seeds - 1 TBSP
9. Vegetable Broth - 3 Cups 

10. Red chili powder  and salt - as per your taste
11. White Vinegar - 2 TBSP 

Method:

1. Presoak the dry beans overnight. 

2. Set Instant Pot to sauté mode for 5 min.

3. Add oil, it’s optional. Add cumin seeds, onion. Once onion change to translucent add rest of the veggies. 

4. Add presoaked beans, vegetable broth and vinegar. Close the lid of instant pot to seal the steam. Choose pressure cooker setting to be at min. If you are using dry beans without soaking then set it to 12 min 

5. Once the timer is off, let the pressure release say about 10-12 min. Open the lid of the instant pot and set it to sauté mode for 5 min. Add all red chili powder and salt. If you want you can add taco seasoning, black pepper, hot sauce also at this point. 

6. The soup will start boiling by the time the time sauté stops. Soup is ready!! You can add topping of your choice; cilantro, avocado, sour cream, tortilla chips. Here I have it with avocado with side of rosemary olive oil bread smeared with roasted garlic.