4-6 servingsbeanschipotle powder or smoked paprika

Black Bean Soup

By Jill Nussinow

4-6 Servings

Recipe Details

Prep Time: 5 min

Cook Time: 10 min

Yield: 4-6 Servings

Ingredients

1½ cups (375 ml) dry black beans
1 tbsp (15 ml) oil
1 cup ( 250 ml) onion coarsely chopped
3 garlic cloves minced
1 tbsp (15 ml) ground cumin
¼ tsp (1 ml) chipotle powder or smoked paprika
6 cups (1 ½ L) vegetable broth
1 large bay leaf
2 tsp (10 ml) fresh oregano leaves or
2 tbsp (30 ml) dried
½–2 tsp (3 - 10 ml) Salt to taste
Soy yogurt or sour cream
Cilantro chopped for garnish

INSTRUCTIONS

Drain the soaking liquid from the beans and set the beans aside.
Heat the oil in the Instant Pot® by selecting Sauté. Add the onion and sauté for 2 Minutes. Add the garlic, cumin, and chipotle powder. Add the beans, broth, bay leaf, and oregano. Stir well.
Turn the heat up high. Lock the lid in place. Turn the steam valve to Sealed. Select the Manual key and reduce the time to 7 Minutes. When the 7 minutes is up, let the pressure come down naturally.
When down, carefully remove the lid, tilting it away from you.
Remove the bay leaf.
At this point, you can either mash the beans with a potato masher, use an immersion blender, or keep the soup as is.
Add salt to taste.
Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro. Enjoy!

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About the chef

Jill Nussinow

Jill Nussinow, widely known as "The Veggie Queen," is a plant-based cooking expert with over 30 years of experience as a culinary educator, registered dietitian, and author. Specializing in vegan and gluten-free meals, she is particularly known for her mastery of pressure cooking, both stovetop and electric. Jill has authored several award-winning cookbooks, including Vegan Under Pressure and The Veggie Queen. She has spoken at numerous conferences and festivals across the U.S., and her work emphasizes making plant-based eating easy, approachable, and delicious. Jill also consults, develops recipes, and provides cooking demonstrations to promote healthy, vegetable-focused cuisine. As a speaker and writer, Jill brings a wealth of knowledge to both professional and general audiences, sharing practical insights into nutrition and cooking. Over the years, she has worked on projects ranging from revamping cafeteria menus to training healthcare professionals on plant-based eating. With a mission to inspire others to include more vegetables and plant foods in their diets, Jill blends her love of food with a focus on sustainability and health.

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