![]() And it works great!īut back to this particular Instant Pot black bean soup recipe. I use the same method in several more of my recipes: red beans and rice, black-eyed peas and ham and 15 bean soup. I just give them a rinse, and I’m good to go. Gone are the days where I need to remember to soak my beans overnight. This is where the Instant Pot excels, in my humble opinion. I make my Instant Pot black bean soup with un-soaked, dry black beans. And here is my full Instant Pot review if you are curious about my current obsession. No Instant Pot? No problem! You can totally make this version: slow cooker black bean soup. My full affiliate disclosure can be seen here. Try our Extra Easy Black Bean Burgers! They are vegan, delicious, and very quick to make.This post may contain affiliate links, which pay a referral fee to me at no additional cost to you.Our Black Bean and Quinoa Salad is ultra satisfying, hearty, and absolutely delicious.Try our Homemade Veggie Burgers! Unlike so many meatless burger recipes out there, we actually add lots of vegetables to the patties.Try our easy Cheesy Bean Dip made with refried pinto or black beans.We’ve used them in in our vegetarian bean chili, to add spice to our black bean and sweet potato tacos, and to spice up mayo for these seared salmon burgers. Since you’ll have some peppers leftover, make sure you save them for other recipes. For an extra spicy black bean soup, add more. This amount adds enough spice to the soup so that you notice it. For this soup, I usually add one pepper, which I mince, along with a little sauce. Adobo sauce is a spicy, red sauce that packs a major punch of flavor. Specifically, you are looking for chipotle chiles in adobo sauce. We’ve found them sold in most grocery stores (usually next to hot sauces or canned enchilada sauces). If you’ve never used canned chipotle chiles in your kitchen before, I highly recommend that you start. Or blend the entire pot using an immersion blender to make it thick and creamy. For a thickened soup, blend a portion of the soup and add it back. Most often, we enjoy this as a broth soup (like in our photos), but you have the option to blend black bean soup so that it is creamy. I love lime juice for this and love how it makes the flavors of the soup pop. Before serving, taste the soup and season with salt and a little extra acid from vinegar or lime juice. ![]() Then, finally, stir in black beans and simmer until the veggies are tender - about 20 minutes. To make the broth, pour in vegetable stock, canned diced tomatoes, and a bay leaf (you can also use chicken stock). Throw in more flavor with garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles (see my note below). Making black bean soup is simple it all happens in one pot! To make it, cook onions and carrots in olive oil until soft and sweet. You can freeze it up to a month, if not more!.It’s healthy, comforting, and vegetarian/vegan (when you use veggie broth).Leftover soup will last about three days in the refrigerator. It keeps well and tastes better the next day, making it perfect to pack for lunches or make ahead for dinner tomorrow night.There’s no fancy ingredients and inexpensive to make.This healthy soup is easy to make and tastes incredible.Here are a few more reasons we love this black bean soup recipe: It’s perfect for busy nights as well as when we feel we’ve over-indulged. This soup is so good, you will want a batch in the freezer at all times. It’s made with previously cooked or canned black beans, onion, carrot, garlic, and flavorful spices. When we’re looking for a comforting meal packed with flavor, this easy black bean soup is where we turn. Related: For our soup using white beans, try this white bean and veggie soup! Making Our Favorite Black Bean Soup
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