Black Bean Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Standing Time: 8 Hours
Difficulty Level: Easy
Serves: 4 People
INGREDIENTS
- 455 g package small black beans (16 oz)
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 green bell pepper (seeded and finely chopped)
- 15 ml southwest chipotle seasoning (1 tbsp)
- 7 ml coarse kosher salt (1⁄2 tbsp)
- 60 ml sherry vinegar (1⁄4 cup) 710 ml vegetable stock (3 cups)
- For serving: Sour cream, chopped cilantro, chopped red onion
Instructions
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Rinse beans, place in a bowl or base of Micro Pressure Cooker, cover with water, and soak overnight.
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Drain and rinse beans and place in Pressure Cooker along with remaining ingredients then securely cover and lock. Microwave for 30 min at 900 watts.
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Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx 15 min, then unlock and remove cover.
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Remove 500 ml / 2 cups of beans and place in the SuperSonic Chopper Extra fitted with blade attachment. Cover, pull cord several times to process and stir into soup to slightly thicken.
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Serve warm garnished with sour cream, cilantro or onion, if desired.
TIP:
Make your own southwest chipotle seasoning blend:
- 60 ml ground cumin (4 tbsp)
- 45 ml onion powder (3 tbsp)
- 30 ml coarse kosher salt (2 tbsp)
- 20 ml smoked paprika (4 tsp)
- 20 ml chipotle or chili powder (4 tsp) 20 ml dried cilantro (4 tsp)
- 10 ml garlic powder (2 tsp)
