This Southwest-style soup—chockfull of black beans, which are best-known for lowering cholesterol—is easy to throw together and super satisfying.
Black Bean Soup
Ingredients
- 16-oz./455 g package dry small black beans
- 1 medium onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 green bell pepper, seeded, cored and quartered
- 1 tbsp. Southwest Chipotle Seasoning
- 1½ tsp. coarse kosher salt
- ¼ cup sherry vinegar
- 3 cups vegetable stock
Instructions
- Rinse beans, place in a bowl or base of Microwave Pressure Cooker, cover with water, and soak overnight.
- Drain and rinse beans and place in base of Pressure Cooker.
- Place onion, garlic and pepper in base of Power Chef™ System fitted with blade attachment. Cover and pull cord several times to chop. Add to beans along with seasonings and vinegar. Cover to maximum fill line with vegetable broth, should be about 3 cups.
- Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 – 15 minutes.
- Remove 2 cups beans and place in base of Power Chef™ System fitted with blade attachment. Cover, pull cord several times to process and stir into soup to slightly thicken. Serve garnished with sour cream, cilantro or red onion, if desired.
