This vegan black bean soup recipe is as easy as it gets. Made in the Instant Pot with gluten-free ingredients and bold spices, it's a delicious dish that's sure to please!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main, Main Course, Soup
Cuisine: American, Mexican, South American, southwest
Prep and chop all the produce. Check the beans, for any small rocks or debris.
Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
Lock the lid into place and set the IP on PRESSURE COOK HIGH for 40 minutes.
Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
Stir the soup. If it seems very thick add another ½ - 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
Serve warm, with your favorite soup toppings.
Notes
Some classic toppings for savory black bean soup are sliced jalapeno, avocado, and pico de gallo. Try pickled jalapenos for an extra fun kick!Let leftovers cool completely and store in an airtight container. The soup will keep well for up to 5 days in the refrigerator, and up to 3 months in the freezer.