Easy Black Bean Soup Recipe

Stovetop Method –

1. Prep Ahead: Check the beans for any small rocks or debris. Place them in a bowl and cover with cold water. Cover the bowl with plastic wrap and allow them to soak overnight.
2. Prep and chop all the produce. Set out a 6-8 quart soup pot over medium-high heat. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Sauté for 3-5 minutes to soften.
3. Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
4. Bring to a simmer and cook for 90-120 minutes, covered. Stir frequently to keep the beans from sticking to the bottom of the pot. You can use the back of a spoon to mash some of the beans to thicken the broth.
5. Stir in the lime juice. Taste, then salt and pepper as needed.
6. Serve warm, with your favorite soup toppings.

Instant Pot Method –

1. Prep and chop all the produce. Check the beans, for any small rocks or debris. (You can soak the beans overnight like in the stovetop method, or add them dry to the IP.)
2. Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
3. Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
4. Lock the lid into place and set the IP on PRESSURE COOK HIGH for 20 for soaked beans or 40 minutes for dry beans.
5. Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
6. Stir the soup. If it seems very thick add another ½ – 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
7. Serve warm, with your favorite soup toppings.