Black Bean Soup goes awesome with a big warm piece of fresh-baked crusty french bread. Warm yourself up a cold night with a cup or bowl of delicious black bean soup. Vegetarians can replace the meat based broth with vegetable broth. #SoNomNom4u #BlackBeanSoup #CanBeVegetarian
4 TBSP Olive oil
1 onion, chopped
4 cloves of garlic,
1 can Rotel
1 jalepeno, chopped
1 can chopped green chilies
3 (15. oz) cans of black beans
3 (32 oz) boxes of broth (chicken or veggie), set aside 1/2 cup
2 TBSP cumin
1 TBSP chili powder
Drain and rinse 1 can of black beans and place them in a blender or food processor with 1/2 cup broth. Puree the can of beans and broth until it is a thick mixture. Set aside.
Drain the other 2 cans of black beans in a strainer and rinse them off and drain the water completely.
In a large pot, heat olive oil. Add onion and garlic and cook until they are translucent. Add green chilies, Rotel, and chopped jalepeno. Add the 2 cans of whole, drained and rinsed black beans. Add the broth, cumin and chili powder. Stir until everything is mixed.
Add the can of pureed beans, stir and cook the mixture on low heat, stirring often.
Instant Pot Method:
Drain and rinse 1 can of black beans and place them in a blender or food processor with 1/2 cup broth. Puree the can of beans and broth until it is a thick mixture. Set aside.
Drain the other 2 cans of black beans in a strainer and rinse them off and drain the water completely.
Set SAUTE setting on the Instant Pot. Add onion and garlic and cook until they are translucent. Add green chilies, Rotel, and chopped jalepeno. Add the 2 cans of whole, drained and rinsed black beans. Add the broth, cumin and chili powder. Stir until everything is mixed.
Add the can of pureed beans and stir.
Set Instant Pot to Manual--10 minutes--Make sure the pressure release valve is int he center position. Let it run it's course completely. Stir well and serve hot.
Serve hot with any or all of the following garnishes:
Cheese
soour cream,
cilantro
onion
chopped tomoatoes
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