Homemade Vegetarian Black Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 172.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 561.9 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 8.0 g
- Protein: 8.0 g
View full nutritional breakdown of Homemade Vegetarian Black Bean Soup calories by ingredient
Introduction
This is a homemade soup I made using home made vegetable stock instead of chicken stock. This recipe uses a pressure cooker. This is a homemade soup I made using home made vegetable stock instead of chicken stock. This recipe uses a pressure cooker.Number of Servings: 6
Ingredients
-
3 cup Beans, black
2 cup Homemade No Sodium Vegetable Stock (by KWANGAWOO)
16 tbsp Frontera Jalapeno Cilantro Salsa (by LISAG418)
16 tbsp Frontera chipotle salsa (by NUISANCE33)
1 tbsp Olive Oil
1 cup, chopped Onions, raw
3 clove Garlic
Tips
This is a recipe you can play with on amounts of ingredients. You may like more less salsa, more or less beans, or add veggies such as bell pepper. You may also want to add garnishments such as cilantro, chopped onion, shredded cheese, or sour cream.
A non-vegetarian version can be made by using chicken stock instead of vegetable stock. I made this vegetarian version due to a party where a vegetarian was in attendance.
Directions
Soak 1 pds of black beans overnight.
Saute onion and garlic in olive oil. Note: my pressure cooker has a saute function so I could do it right in the pressure cooker. If you don't have this option you can use a stove. I also add a pinch of salt and pepper to add just a bit of seasoning.
Add vegetable broth and soaked black beans (note, you can use the water the black beans soaked in)
If needed, add water to cover beans.
Set pressure cooker to the Beans setting (approx 45 minutes)
Once pressure cooking is completed, add salsa.
Blend with an immersion blender.
Optional - add two cans of whole black beans to have a mixture of blended beans and whole beans. You can also soak additional dried beans and boil them separately to add later or just have a blended soup.
Serving Size: Approx 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user VERONICA075.
Saute onion and garlic in olive oil. Note: my pressure cooker has a saute function so I could do it right in the pressure cooker. If you don't have this option you can use a stove. I also add a pinch of salt and pepper to add just a bit of seasoning.
Add vegetable broth and soaked black beans (note, you can use the water the black beans soaked in)
If needed, add water to cover beans.
Set pressure cooker to the Beans setting (approx 45 minutes)
Once pressure cooking is completed, add salsa.
Blend with an immersion blender.
Optional - add two cans of whole black beans to have a mixture of blended beans and whole beans. You can also soak additional dried beans and boil them separately to add later or just have a blended soup.
Serving Size: Approx 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user VERONICA075.