Description

A hearty, smoky, and nourishing Black Bean Soup made with dried black beans, chipotle peppers, and aromatic spices. Naturally creamy without dairy, this protein-packed soup is perfect for cozy weeknights and meal prep, whether made in the Instant Pot or slow cooker.

Ingredients

2 tablespoons Olive oil

2 medium Yellow onions, diced (1 1/2 cups)

1 Red bell pepper, diced (1 cup)

3–4 medium Carrots, diced (1 1/2 cups)

2 tablespoons Minced garlic (6 cloves)

2 teaspoons Paprika

2 teaspoons Garlic powder

2 teaspoons Ground cumin

1 teaspoon Dried oregano

1 teaspoon Ground coriander

Salt and pepper, to taste

1 (16-ounce) bag Dried black beans

8 cups Chicken stock or Vegetable stock

2 heaping tablespoons Chipotle peppers in adobo sauce (with some sauce)

1 Bay leaf

2 tablespoons Fresh lime juice

Toppings: Chopped cilantro, avocado, sour cream (optional)

Tortilla chips or tortilla strips, for serving (optional)

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Instructions

Set the Instant Pot to sauté mode (or use a pot if cooking on the stove). Heat olive oil, then add diced onion, bell pepper, and carrots. Cook for 8–10 minutes until softened, seasoning with 2 teaspoons salt and 1/2 teaspoon pepper.
Add minced garlic, paprika, garlic powder, cumin, oregano, and coriander. Sauté for 1 minute until fragrant.
Stir in rinsed black beans, stock, chipotle peppers with sauce, and bay leaf. Secure the lid, set valve to seal, and cook on manual mode for 45 minutes (it will take 15–20 minutes to come to pressure).
Let the pressure release naturally for 30 minutes before manually releasing any remaining pressure.
Remove the chipotle peppers and bay leaf. Scoop out about 4 cups of soup, blend until smooth, and return to the pot. Stir to combine.
Add fresh lime juice and adjust salt and pepper to taste.
Ladle into bowls and top with cilantro, avocado, sour cream, and tortilla chips if desired.

Notes

Use vegetable broth to make the soup vegan.

For a spicier flavor, blend one of the chipotle peppers into the soup.

Add corn, roasted red peppers, or cooked chicken for variety.

To make it creamier, stir in coconut milk or blend more of the soup.

Freezes well for up to 3 months; thaw and reheat before serving.

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 6g
Sodium: 640mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg