Our Recipes

SMOKY BLACK BEAN SOUP

NOTES:

SMOKY BLACK BEAN SOUP IS A GREAT FLEXITARIAN DINNER

If you have a family with different dietary needs, this easy soup is a great place to start. This black bean soup in its base form is vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings .

Active: 10 mins
Total: 8 hrs 10 mins
Yield: Serves 8

INGREDIENTS:

2 cups chopped onion
1 cup chopped Cuban green peppers or green bell peppers
4 cups fat-free, lower-sodium chicken broth
2 cups water
¼ cup minced jalapeño pepper
2 teaspoons Spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon hot pepper sauce (such as Tabasco)
1 pound dried black beans, sorted and rinsed
3 ounces dry-cured Spanish chorizo, diced
4 garlic cloves, minced
1 bay leaf
reduced-fat sour cream (optional)
diced onion (optional)
chopped fresh cilantro (optional)

DIRECTIONS:

  • Combine first 14 ingredients (through bay leaf) in the inner pot of a 6-quart Instant Pot.
  • Close and lock the lid of the Instant Pot.
  • Turn the steam release handle to “Venting” position.
  • Press [SlowCook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 8 hours cook time.
  • Turn cooker off. Skim fat from surface of cooking liquid. Discard bay leaf. Partially mash beans with back of spoon.
  • Serve with sour cream, diced onion, and cilantro, if desired.