The soup saga continues with this delicious black bean soup. It is one I had been craving for a while, and whose simplicity is unmatched. Initially the soup seemed too thin so I had to adjust the recipe a bit to result in a thicker soup, but it all worked out in the end. The following recipe will leave you with something that is equal parts hearty, earthy, and spicy. There are a number of ways to eat this soup: as a side or a main dish, topped with lemon juice, cilantro or avocado, or alongside a quesadilla. It is also made in a pressure cooker so it comes together quick and easy.
Before we get to the recipe, I thought I’d provide a bit of bean history so skip ahead if you just want the recipe. Common bean (Latin name – Phaseolus vulgaris), the type that includes red, black, white, and kidney beans, originated in Mesoamerica. Common bean is the species I am currently researching as a part of my PhD. The specific domestication center, where beans were first cultivated in fields for food, is suspected to be in Oaxaca and/or Jalisco Mexico. From here they spread south through the rest of Mesoamerica into South America, facing further domestication in Peru and the Andes.
Beans have been an integral component of the diets of many cultures, especially those in Meso and South America. We see this in the various bean stews that come out of the region and the Americanized versions we eat today (think refried beans and even this black bean soup!). So many beautiful bean dishes are out there to explore that show case the numerous cultures and food ways that were responsible for domesticating them, but for now we will concern ourselves with this black bean soup. It makes about 6 -8 servings depending on how you eat it.
Ingredients
- 6 – 16oz cans of black beans
- 6 cups veggie stock
- 2 celery stalks – finely chopped
- 1 medium yellow onion – finely chopped
- 1 large carrot – finely chopped
- 1 jalapeno finely chopped
- 3 cloves garlic – minced
- 1 tbsp. salt
- 1.5 tsp. black pepper
- 1 tbsp. olive oil
- 2 tsp. smoked paprika
- 2 tsp. cumin
- 2 tsp. red chili powder
- 1 tsp. coriander
- 4 bay leaves
- 1 tsp. oregano
- Toppings such as lemon juice, cilantro, hot sauce, tortilla strips, or avocado
Instructions
- Set your instapot/ninja foodie to sauté on medium or heat your pressure cooker on the stove, add the oil, onions and a pinch of salt – cook until fragrant
- Add in the garlic, jalapenos and spices, cooking for an additional 2 – 3 minutes
- Stir in the remaining veggies and cook for 2 – 3 more minutes
- Dump in the cans of beans, including the liquid. Add the veggie stock and bay leaves and place the lid on your pot.
- Set it to high pressure for 10 minutes, allowing it to depressurize for another 10 minutes then release the remaining pressure.
- Mash up some of the beans, or puree in a food processor and stir to combine. This is what will get the soup nice and thick. Add some hot sauce here if you like things a little more spicy.
- Allow the soup to cool until safe to consume, then serve in bowls topped with whatever you like. We really enjoyed having some quesadillas/tortas along side it!
Enjoy!
Green and Gluten Free 