With canned beans on deck, in a jiffy I can whip up Old-Fashioned Kidney Bean Salad, White Bean Hummus, “Pumpkin” Vegetarian Chili, 5-Minute Rice and Beans … the list absolutely goes on and on!) (No kidding – all sorts of canned beans are probably the #1 most common pantry staple you’ll find in my cupboard at all times. No doubt, Instant Pots do a fantastic job cooking dried beans.īUT … even with a pressure cooker, dry black beans take much longer to become soup (often 45 minutes – 1 hour), versus simply starting with canned black beans like I do here (cooking under pressure in just 4 minutes).Ĭanned beans are one of my go-to, secret pantry-staple weapons for FAST recipes. Many Instant Pot Black Bean Soup Recipes begin with dry black beans. (Don’t you just love recipes that simply happen to be healthy for you, without even trying? Win!) Quick!
But you’ll be too busy reaching for seconds to worry too much about all that. It all starts with a flavorful, savory base of onions, garlic and green peppers.Īdd to that the right combination of spices and a background of seasoned sausage, and this soup develops deep, rich, hearty layers in just minutes.Īnd with all those veggies and healthier sausage, this soup delivers its scrumptious flavors like a gift … with plenty of nutrition hidden inside! Protein, fiber, micronutrients … it’s all in there. Mix and match these toppings or experiment with other favorite ingredients to make your soup your own.Seriously Delicious … and Brimming with Nutrition! These garnish options allow you to tailor your Black Bean Soup to your preferences, creating a dynamic and flavorful bowl of soup. The citrusy brightness of lime juice helps cut through the soup’s richness, adding a refreshing and flavorful element.Ī drizzle of fresh lime juice just before serving enhances the taste and awakens your palate, making each bite more vibrant and lively. This garnish enhances the visual appeal and contributes a subtle, savory note to your bowl of soup.įresh Lime Juice: A squeeze of fresh lime juice provides a zesty and tangy kick to your Black Bean Soup.
To incorporate green onions, chop them finely and sprinkle them generously over the soup. They add a gentle crunch and a pop of color to the dish. Green Onions: Chopped green onions, also known as scallions, offer a fresh and mild onion flavor that brightens up your soup. Gently fold in diced avocado just before serving, and you’ll enjoy a delightful creamy contrast with each spoonful. The natural creaminess of avocado also acts as a cooling and balancing agent if your soup has some heat. Its velvety consistency contrasts beautifully with the soup’s heartiness. Maybe I’m just biased because I like this soup recipe so much.ĭiced Avocado: A creamy buttery topping brings a luxurious texture and mild, nutty flavor to your Black Bean Soup. I garnished this recipe for black bean soup with cheese and some chives for color but really you don’t need to. Once your soup is blended to your desired consistency, return it to low heat on the stove to keep it warm until you’re ready to serve. Leave the blender’s lid slightly ajar to allow steam to escape, or blend in smaller batches if necessary. Be cautious when blending hot liquids in a traditional blender, as they can expand and create pressure.Blend each batch until smooth, then return the blended soup to the pot. Traditional Blender: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it in batches to a conventional blender.Move the blender around to ensure even mixing. Carefully insert the immersion blender into the pot, ensuring it’s fully submerged in the soup, and blend until the mixture is smooth and velvety.Immersion Blender: If you have an immersion blender (also known as a stick blender), you can use it directly in the pot.It’s time to transform this simmered mixture into a smooth, creamy soup. Blending the Soup: After simmering for 10 minutes, remove the pot from the stove.
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