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Easy Healthy Black Bean Soup Recipe
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4.57 from 16 votes

Easy Black Bean Soup

Black Bean Soup is easy and healthy soup perfect for cozy dinner and meal prep.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 cups
Calories: 264kcal
Author: Prajakta Sukhatme
Cost: $5

Equipment

Ingredients

  • 1 Tablespoon extra virgin olive oil Skip for WFPB cooking
  • 1 medium Red Onion chopped
  • 1 pound black beans rinsed and washed or 2-(16 oz ) cans, liquid drained
  • 1 large red bell pepper or 1 cup tri color peppers
  • 4 cloves of garlic minced
  • 1 (10oz.) can Tomato Puree fire roasted preferred
  • 3 cups of low sodium vegetable broth

For Seasoning:

Instructions

How To Make Instant Pot Black Bean Soup

  • Turn on the Sauté button on your Instant Pot and add the oil. When heated, add the onions and sauté for 2-3 minutes until slightly translucent.
  • Add garlic and continue to sauté for a minute. Add the bell peppers and dump all the ingredients listed under the seasoning. Mix well. Add the black beans and tomato puree. Stir well so everything is coated and mixed well. Stir in vegetables broth or water. Check the taste of the seasoning.
  • Press CANCEL. Close the InstantPot lid with vent in sealing position. Select BEAN setting. InstantPot will come to pressure and do the cooking. * Check recipe note for amount of time depending on which beans are used.
  • When it beeps after cooking, wait for 10 minutes on KEEP WARM timer and then release the leftover pressure manually. Carefully open the lid.
  • Using the immersion blender, blend the soup a few times. Few swirls of blending will make the soup creamy, velvety and thicken it further.
  • Pour in a serving bowl with ladle. Sprinkle the cilantro leaves, and lime juice. Serve Hot. Enjoy your delicious creation!!

How to make black bean soup with canned beans

  • In a large pot, heat the olive oil over medium high heat. Add the onions and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
  • Stir in the canned black beans, tomato puree, vegetable broth, and all the spices and seasoning. Turn the soup to low and let simmer for 15 minutes.
  • If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
  • Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings. Enjoy!
  • *This soup thickens substantially over time. So please add water or broth while reheating.

Video

Notes

Instant Pot Cooking time

  • Dry Black Beans : 20-25 minutes HIGH Pressure
  • Soaked Black Beans : 10-12 minutes HIGH Pressure
  • Canned Black Beans: 6-8 minutes HIGH Pressure

Storing and Re-heating

    • To Store. Store leftover bean soup in an airtight container in the refrigerator for up to 3 days.
    • To Reheat. Reheat the soup on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through. This soup thickens substantially over time. So please add water or broth while reheating.
    • To Freeze. Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
 
 

Nutrition

Serving: 1Cup | Calories: 264kcal | Carbohydrates: 46g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 636mg | Fiber: 14g | Sugar: 9g