Savory and simple, this lightly spicy vegan black bean soup is made from scratch with dry beans, and other pantry ingredients! Originally created to be made in an electric pressure cooker, this recipe also works great in your slow cooker, or on the stovetop!
Sort and rinse beans. Soak in a bowl with at least three inches of water covering beans for at least 4 hours (and up to overnight). Rinse again and drain.
Instant Pot Method:
Sautéseasonings, minced garlic, diced onion, and olive oil together in electric pressure cooker bowl on sauté setting for several minutes. Stir frequently to avoid browning.
Add vegetable broth, black beans, and canned diced tomatoes with chilis.Place lid on pressure cooker and make sure pressure release valve is closed. Switch your instant pot setting to "manual HIGH" for 20 minutes. Once cooking is finished allow natural release for 10 minutes and then manual release as desired.
Using an immersion blender or potato masher, puree about ¼ of the beans to create a creamier soup.
Add fresh squeezed lemon or lime juice and serve with a garnish of vegan sour cream and pico de gallo!
Slow Cooker Method:
Sautéseasonings, minced garlic, diced onion, and olive oil together in small skillet over medium heat for several minutes. Stir frequently to avoid browning.
Add sauteed mixture, vegetable broth, black beans, and canned diced tomatoes with chilis to crockpot bowl.Place lid on slow cooker. Cook on 'High' heat for at least 6 hours, and up to overnight.
Using an immersion blender, or potato masher, puree about ¼ of the beans to create a creamier soup. Add fresh squeezed lemon or lime juice and serve with a garnish of vegan sour cream and pico de gallo!
Stovetop method:
Sautéseasonings, minced garlic, diced onion, and olive oil together in a dutch oven or large stock pot over medium heat for several minutes. Stir frequently to avoid browning.
Add sauteed mixture, vegetable broth, black beans, and canned diced tomatoes with chilis to pot and bring to boil.
Once boiling, reduce to a simmer, partially cover with pot lid, and cook for roughly two hours or until tender. If the broth becomes too thick, add a little water as necessary.
Using an immersion blender, or potato masher, puree about ¼ of the beans to create a creamier soup. Add fresh squeezed lemon or lime juice and serve with a garnish of vegan sour cream and pico de gallo!
Notes
Quick Soak Method:
Quick soak - Rinse and sort dried beans. Add to dutch oven or other large pot. Cover with three inches of water and bring to a boil for two minutes. Remove from heat. Let soak for one hour. Then rinse and drain.
Vegetable Broth Recommendations:
Bottom line, one of the most important ingredients in almost any soup is the broth! A lot of store-bought vegetable broths lack flavor (understatemnet of the year, right?!!!) Two of my favorite soup stock bases are Better than Bouillon Vegetable Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning. I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.