I’m a fan of creating my own homemade soups because I’m not a fan of store bought. This Mexican inspired black bean soup was one of my first recipes, and remains one of my very favorites. However, this will be my first attempt at making it in the Instant Pot.
The Instant Pot has come in handy in the camper. 🙂 My mom gave it to me a couple years ago for Christmas. How awesome and useful the gift I never knew I needed has become!! I ❤ my mom. She’s the reason my kids and I are spoiled. She’s the most generous person I know. Case in point: she gave up her prepaid mausoleum crypt site to her best friend after her friend had died of cancer but made no arrangements. Basically, as you might realize, an angel raised me. 🙂
This soup is heavenly too. 🙂
Per usual, you’ll want to saute chopped onions first. If you have fresh garlic, mince and saute with the onions. If not, garlic powder will suffice.
You’ll need two cans of black beans. I like the spicy black beans, of course. Don’t worry about rinsing the beans–just dump all the contents into the pot once the onions have softened into golden bits of flavor.
Black beans provide plenty of protein and fiber, and benefit your heart, bones, and digestive health. If you lack an enzyme though, you’ll fart. Lol Beans don’t affect my intestines thankfully. Health Benefits of Black Beans
I also add a can of water. Then I dump in paprika, cayenne pepper, cumin, chili powder, and salt by the teaspoon. I prefer it with a kick. Use a quarter or half a teaspoon if you don’t.
For color and vitamins, I chop red and yellow peppers and include it in the soup, as well as a half cup of sweet corn. If you want to further limit carbs, then omit the corn. I love peppers, even though I’m sensitive to foods in the nightshade family. They make me burpy and slightly upset my stomach if I eat them raw. But I can’t live without peppers. They’re some of the healthiest vegetables (ahem, fruits) around, so loaded with vitamin C and antioxidants. Peppers: World’s Healthiest Foods Given the flu abounds at the moment, we can’t go wrong eating as much as possible.
Set the Instant Pot to the soup setting for 15 minutes.
Serve hot! Keep it vegan friendly, or top with Mexican style shredded cheese. 🙂
- 2 cans black beans (do not rinse)
- Can of water
- Spices: paprika, cumin, cayenne pepper, chili pepper, salt
- 1 yellow and 1 red pepper, chopped
- 0.5 – 1 cup sweet corn
- Optional: Mexican style cheese