Ingredients
-
1 Pound Dried Black Beans
-
2 Quarts Veggie Broth
-
1 Onion
-
1 Small Carrots
-
1 Rib Celery
-
1 Tablespoon Low Sodium Veggie Stock Base
-
2 Teaspoons Cumin
-
2 Teaspoons Paprika
-
2 Teaspoons Garlic Powder
-
1 Avocado
-
4 Ounces Sour Cream or Vegan Sour CreamOptional
-
Tortilla Chips
Directions
Pressure Cooker Method:
- Prepare Ingredients: Roughly chop onion. Dice carrot and celery into small pieces. Pick through black beans to ensure there are no stones or debris.
- Cook Soup: Heat pressure cooker with a small amount of oil and saute onion, carrot and celery. Add black beans, veggie stock base, cumin, paprika and garlic powder and stir to combine. Add vegetable broth and stir. Place lid on pressure cooker and bring to high pressure. Once at high pressure and steam is coming out, cook for 45 minutes. Remove pressure cooker from heat or turn off depending on your model. Release pressure using quick release method.
- Serve: Once pressure has released, add salt and pepper to taste. You may also need to add a small amount of water or additional vegetable broth depending on how much liquid the beans absorbed. Serve with diced avocado, sour cream and tortilla chips.
Slow Cooker Method:
- Prepare Ingredients: Roughly chop onion. Dice carrot and celery into small pieces. Pick through black beans to ensure there are no stones or debris.
- Cook Soup: Heat large pot on stove with a small amount of oil and saute onion, carrot and celery. Remove from heat and dump vegetable mixture into a slow cooker set to high heat. Add black beans, veggie stock base, cumin, paprika and garlic powder and stir to combine. Add vegetable broth and stir. Place lid on slow cooker and let cook for 3-4 hours until beans are tender.
- Serve: Lower heat to warm and add salt and pepper to taste. You may also need to add a small amount of water or additional vegetable broth depending on how much liquid the beans absorbed. Serve with diced avocado, sour cream and tortilla chips.
Meal Prep Tip:
This soup keeps well and can be kept in the refrigerator for 3-4 days. Keep avocado, sour cream and tortilla chips separate until just before eating.
* I get commissions for purchases made through links in this post.
(Visited 130 times, 1 visits today)
