Black Bean Soup

The flavor of this one is lovely. 🧅

I really like black bean soup and have wanted to take a stab at it ever since Trader Joe’s stopped carrying the one I used to buy. 🥣

This will definitely be a repeat recipe on our menu. 😉

TIP: To make this recipe vegetarian/vegan (#LactoVeg, #LactoOvoVeg, #OvoVege, #Vegan), sub out the water and bouillon for 32 oz vegetable broth.

Black Bean Soup Recipe

Ingredients

• 4 (15 oz) cans low-sodium black beans (do not drain!)
• 4 cups water
• 2 medium carrots, diced
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 2 fl oz dry white wine (I use Sauvignon Blanc)
• 2 1/2 Tbsp dried flat leaf parsley
• 1 Tbsp extra virgin olive oil (EVOO)
• 1 Tbsp red wine vinegar
• 1 1/4 tsp garlic powder
• 1 tsp ground cumin (adjust up to taste)
• 1 tsp dried oregano
• 1 tsp Organic Better Than Bouillon Roasted Chicken Base
• 3/4 tsp pink Himalayan salt (adjust up to taste)
• 1/4 tsp ground black pepper (adjust up to taste)
• Optional Toppings: avocado, sour cream, red onions, scallions, chives, cilantro, shredded cheddar cheese

Stovetop Directions

1. In a large stock pot, heat 1 Tbsp EVOO on medium-high heat on stovetop.
2. Add diced 2 medium carrots, diced 1 large yellow onion, diced 1 medium red bell pepper, 2 1/2 Tbsp dried flat leaf parsley, 1 1/4 tsp garlic powder, 3/4 tsp pink Himalayan salt, and 1/4 tsp ground black pepper – then sauté until carrots begin to soften.
3. Add 4 (15 oz) cans black beans, 4 cups water, 2 fl oz dry white wine, 1 Tbsp red wine vinegar, 1 tsp cumin, 1 tsp dried oregano, and 1 tsp Organic Better Than Bouillon Roasted Chicken Base.
4. Simmer on medium-low about 30 mins, stirring often.
5. Use an immersion blender to partially blend the soup for about 10 secs to help the soup thicken.
6. Taste soup and add any addt’l pink Himalayan salt, ground black pepper and/or ground cumin – to taste. (We like lower sodium so keep as is in this recipe)
7. Serve hot with toppings of choice!

Instant Pot (IP) Directions

1. On IP, select SAUTÉ – MORE.
2. Add 1 Tbsp EVOO and heat for 30 secs.
3. Add diced 2 medium carrots, diced 1 large yellow onion, diced 1 medium red bell pepper, 2 1/2 Tbsp dried flat leaf parsley, 1 1/4 tsp garlic powder, 3/4 tsp pink Himalayan salt, and 1/4 tsp ground black pepper – then sauté until carrots begin to soften.
4. Stir in 4 (15 oz) cans low-sodium black beans, 2 cups water, 2 fl oz dry white wine, 1 Tbsp red wine vinegar, 1 tsp cumin, 1 tsp dried oregano, and 1 tsp Organic Better Than Bouillon Roasted Chicken Base.
5. Select PRESSURE COOK (or MANUAL) for 8 mins.
6. When cooking cycle completes, allow a natural release for 10 mins – then do a quick release of any remaining pressure.
7. Use an immersion blender to partially blend the soup for about 10 secs to help the soup thicken.
8. Taste soup and add any addt’l pink Himalayan salt, ground black pepper and/or ground cumin – to taste. (We like lower sodium so keep as is in this recipe)
9. Serve hot with toppings of choice!

Nutrition Facts
Serving size: 1 cup
Servings: 9
Amount per serving
Calories	621
% Daily Value*
Total Fat 1.7g	2%
Saturated Fat 0.3g	1%
Cholesterol 0mg	0%
Sodium 804mg	35%
Total Carbohydrate 109.2g	40%
Dietary Fiber 27.5g	98%
Total Sugars 7.2g
Protein 36.8g
Vitamin D 0mcg	0%
Calcium 339mg	26%
Iron 11mg	59%
Potassium 136mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat