Instant Pot Vegan Black Bean Soup
A deliciously savory soup made from dry black beans in the Instant Pot. This vegan black bean soup is great for freezing, too!
Servings: 8 servings
- 3 Tbsp olive oil
- 2 cups onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 1 tsp fresh garlic minced (about 1-2 cloves)
- 1/2 tsp cumin powder
- 1 pinch red pepper flakes
- 1 tsp balsamic vinegar
- 2 cups dry black beans
- 4 cups water
- 2 Tbsp vegetable bouillon
- 1/2 teaspoon salt
- pepitas (pumpkin seeds)
- vegan sour cream (I like Tofutti)
Sauté onion, celery, and carrots, and oil in Instant Pot for about 5 minutes. Add cumin, red pepper flakes, and garlic, and sauté another 2 minutes. Deglaze the pot with the balsamic vinegar.
Add beans, water, bouillon, and salt, and stir contents of pot.
Pressure cook on high pressure for 50 minutes. Do a quick release when done.
If desired, blend 1/2 of the soup to make it smoother. Serve with toppings such as vegan sour cream and pepitas.
Calories: 194kcal | Carbohydrates: 26g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 416mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1373IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg