Pressure-Cooker Black Bean Soup

  Lunch

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker!

Pressure-Cooker Black Bean Soup

Average Rating: 0

TOTAL TIME: Prep: 20 min. Cook: 5 min. + releasing
YIELD: 6 cups.

Ingredients

  • 1 teaspoon olive oil
  • 1 cup fresh or frozen corn
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • Dash pepper
  • Minced fresh cilantro

Instructions

  • 1. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.
  • 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • 3. Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pressure cooker; heat through.
  • 4. Sprinkle soup with pepper. Garnish with reserved corn and cilantro.
  • 5.
    Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Nutrition Facts

3/4 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 517mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 6g protein.
Diabetic Exchanges:
1-1/2 starch.

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