Instant Pot Spicy Black Bean Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,335.7
  • Total Fat: 37.7 g
  • Cholesterol: 30.0 mg
  • Sodium: 3,895.7 mg
  • Total Carbs: 276.9 g
  • Dietary Fiber: 142.1 g
  • Protein: 95.4 g

View full nutritional breakdown of Instant Pot Spicy Black Bean Soup calories by ingredient


Introduction

Vegan black bean soup, no soak bean recipe Vegan black bean soup, no soak bean recipe
Number of Servings: 1

Ingredients

    2 cup Beans, Black, dry, Goya (by NHSTITCHER)
    3 tsp Amul Pure Ghee 14g/1 tbs=1 serv
    4 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
    2 serving Onions, yellow sauteed 1 cup
    8 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
    1 cup Salsa
    3 medium Carrots, raw
    3 stalk, large (11"-12" long) Celery, raw
    1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    1 tsp crushed red pepper flakes (by TORI7HARRISON)
    1 tsp Mustard seed, yellow
    1 tsp, crumbled Bay Leaf
    1 tsp Paprika
    1 tbsp Chili powder
    2 tsp Oregeno (by CHALIGAL155)
    1 tbsp Cumin seed

Directions

Add oil, garlic, onions and optional poblano peppers to instant pot on sauté mode. Next add celery, carrot, bell pepper, tomatoes or salsa and spices. Stir. Add rinsed dried beans, no need to soak beforehand. Add 5 cups liquid- broth or water. Stir. Set instant pot to pressure cook on high for 50 min. Allow to depressurize on its own. Top with sour cream, avocado, shredded cheese, pickled onions, salsa, tortilla chips or whatever you like.

Serving Size: 8-10

Number of Servings: 1

Recipe submitted by SparkPeople user LISHKERSCH.