Spicy Black Bean Soup
User Reviews
5
4 reviews
Excellent
Spicy Black Bean Soup
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Spicy black bean soup combines the rich, earthy depth of black beans with a kick of heat, creating a flavorful and nourishing meal that warms you from the inside out.
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Ingredients
- 3 tbsp olive oil divided
- 1 tsp salt sea salt
- 2 lb black beans Dried, if not using an instant pot, soak beans to rehydrate the day before making soup
- ¼ tsp black pepper fresh cracked
- 1 onion
- ¼ cup garlic diced
- 1 bell pepper diced
- 2 leek diced and divided
- 3 poblano pepper
- 3 12 oz vegetable stock
- 4 12 oz diced tomatoes 1 chili, 1 hot, Ro-Tel, preferably 2 cans original
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp cumin
- 2 tbsp oregano
- 2 bay leaf
Instructions
- Preheat oven to 350 degrees.
- On a baking sheet, lay out poblano peppers with a drizzle of oil.
- Bake until skin is blistered and browned.
- When done, remove tops and dice.
- While poblanos cook, turn instant pot (or a large stock pot) to simmer.
- Add in oil and heat until shimmery.
- Add diced onion, garlic, and leeks.
- Simmer until lightly browned and softened.
- Add 2 containers of stock, and ro-tel.
- Add beans.
- Add spices and bay leaves.
- If cooking in an instant pot, set to seal and cook on high pressure for 50 minutes (We've tried both natural release and forced release, the beans are softer with natural release, and a bit firmer with forced - both are very delicious, so this is up to your preferences.)
- If cooking on the stovetop, let simmer on low for 1 hour.
- If cooking in a slow cooker, let cook on low for 4-5 hours.
- In a large pan over medium high heat, soften 1 diced leek and a diced bell pepper. Cook until very soft and lightly browned.
- When soup is heated and beans are very soft, add diced pepper and leek, as well as the diced poblano peppers into soup.
- Add the final container of stock, sea salt, and pepper, mix well.
- Serve immediately, or portion servings for lunches or even to freeze.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
208kcal
(10%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
7mg
(2%)
Sodium
747mg
(31%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 7mg | 2% |
| Sodium | 747mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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