NutritionSortLoading...
Loading...

1 pound (about 2 ½ cups) dried black beans (soaked and rinsed)

½ Tablespoon olive oil

1 large onion (chopped)

4 carrots (chopped)

4 cloves garlic (finely chopped)

optional : red bell pepper, cilantro stems

1 Tablespoon ground cumin

1 Tablespoon ground chili powder

1 teaspoon cayenne pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 bay leaf

Pinch of cinnamon

½ teaspoon sea salt (more to taste)

½ teaspoon ground black pepper (plus more to taste)

8 cups vegetable broth (reduce to 3 cups for instant pot)

For serving: chopped fresh cilantro (avocado and lime wedges)

Select allAdd

1. STOVE TOP: Soak the beans overnight or about 8-12 hours. Drain and rinse.

2. In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.

3. Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined.

4. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 - 3 hours, or until the beans are tender and creamy. Remove bay leaf.

5. At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. I like to puree just until pieces of the beans are still visible. This makes the soup thick, but keeps a bit of the texture.

6. Taste soup and season with additional salt and pepper, if needed. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.

7. SLOW COOKER: Soak the beans overnight or about 8-12 hours. Drain and rinse.

8. In a saucepan, heat oil over medium heat. Add onions, carrots and garlic until translucent. Season with salt and spices and cook additional minute.

9. Place cooked veggie mixture in your slow cooker and add all the other ingredients except the lime, cilantro and avocado. Stir to make sure everything is combined.

10. Cover and cook on high for 6-8 hours, until beans are tender and creamy. Remove bay leaf and follow instructions for blending and serving above.

11. INSTANT POT: sauté onions, carrot, garlic until translucent. Season with salt and spice and cook additional minute.

Add the Dried Black Beans to the pot along with the Vegetable Broth . Stir well, then slowly add in Water to the iPot until the Water line is about 1” above the dried Beans.

Pressure CookCover and Seal the Pot, then set the pressure to Manual High for 30 Minutes.

Force release the pressure, remove bay leaf and follow instructions in step 5.

NOTES:

Storage: Allow the soup to cool slightly and then store in an airtight container in the fridge for up to five days or in the freezer for up to 3 months.

If you don’t have time to soak and cook dried beans, use canned black beans instead. You’ll need about 5-6 cups of canned beans (3-4 cans), drained and rinsed. Reduce the cooking time significantly if using canned beans.