Black Bean Soup
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A hearty, filling soup with enormous portions.
Ingredients
- 6 clove Garlic
- 3 tbsp Olive Oil
- 4 raw jalapeno peppers
- 1 tbsp Salt
- 2 tsp Oregano
- 3 bay leaves
- 1 tsp, Cumin
- 1 tbsp Smoked Paprika
- ¼ teaspoon cayenne pepper
- 1 tbsp Tomato Paste
- 4 cups Vegetable Stock
- 2 cups of water
- 3 cup Dry Black Beans (soaked overnight, rinsed and drained)
- 1 tsp Sugar
- 1 large, Yellow onion
- 2 large red bell pepper
- 2 green bell peppers
- 2 tablespoons Lime Juice, or to taste
- 0.25 tsp Cayenne Pepper
- 1 lb Yukon gold potatoes
- optional: cheese to top, altering nutritional info accordingly.
- Chop the bell peppers and the jalapenos (use some gloves for these to avoid burning sensation in your fingers!) . They should be soup sized bits, cubed or slivers depending on preference.
- Mince the onion and sauté in the olive oil for 3 minutes. Throw the peppers and jalapenos in with the onion for about 5 minutes. Mince the garlic and throw that in for an additional minute, then add the salt, oregano, cayenne pepper, smoked paprika and tomato paste. Sauté for an additional minute.
- Add the vegetable stock, dry black beans (soaked overnight, rinsed and drained), and your 3 bay leaves.
- Chop the potatoes into soup sized bits and add those to your pot (I don’t peel these for the nutrients, just wash them well).
- Set your instant pot to pressure cook for 33 minutes.
- When done, release the pressure. Add the sugar and the lime juice to taste. Serve with a topping of shredded mexican cheese, about ⅓ cup per bowl, if using
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