Cream of Bean Soup

By: Ana Rodriguez

Cream of Bean Soup
cuisine icon Cuisine
Mexican
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Soup/Broth
cuisine icon Keywords
30 minutes, 8 servings, avocado, avocado oil, beans, bouillon powder, cream, flakes, garlic, golden tortilla strips, grated or shredded, instant pot, legumes, manchego cheese, mexican, onion cut into chunks, overnight or for at least 5 hours, sea salt to taste, soup/broth, sufficient water

serving icon Servings
8 Servings
Ingredients
  • 2 cups dry black beans, soaked overnight or for at least 5 hours
  • ½ onion cut into chunks
  • 2 cloves garlic
  • 1 tbsp avocado oil
  • Sufficient water
  • 1 tbsp bouillon powder
  • Sea salt to taste
  • Golden tortilla strips
  • Manchego cheese, grated or shredded
  • Sour cream
  • avocado
  • Chili flakes
Instructions
  • Place the beans, onion, garlic, enough water to cover, oil, and sea salt in the Instant Pot.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Bean/Chili and set time to 14 Minutes.
  • Once done, add the broth and blend everything with an immersion or conventional blender. Add water according to the desired consistency and check for seasoning.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
  • Serve hot and add toppings.
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