Plato principal
Instant Pot Vegan Black Bean Soup
1 hPara 6Nutri-Score A€
A
1 h
1 hInstant Pot Vegan Black Bean Soup
receta de
Daniel_Miller
@tefvook874
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
dried black beans (soaked overnight and drained)Despensa400 g
olive oilDespensa15 ml
onion (chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras4 piezas
celery (chopped)Frutas y verduras2 piezas
carrot (chopped)Frutas y verduras1 pieza
ground cuminEspecias5 g- smoked paprikaEspecias3 g
chili powderEspecias3 g- dried oreganoEspecias2 g
- canned diced tomatoesDespensa400 g
- vegetable stockDespensa1 litro
saltEspecias8 g- lime juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
282kcal
- Carbohidratos
- 43 g
- Proteínas
- 16 g
- Grasas
- 5 g
lo que usará
Utensilios
Olla a presión- Sartén honda
Batidora de mano
paso a paso
Preparación
- Paso 1
Sauté the aromatics
- Set the Instant Pot to sauté and heat the olive oil.
- Add the onion, celery, carrot and garlic and cook until softened and fragrant.
- Paso 2
Add the spices and tomato
- Stir in the cumin, smoked paprika, chili powder and oregano and cook briefly to toast.
- Add the canned tomatoes and scrape the bottom of the pot.
- Paso 3
Pressure cook the soup
- Add the soaked black beans, vegetable stock and salt.
- Seal the lid and cook on high pressure, then let the pressure release naturally.
- Paso 4
Blend and finish
- Blend part of the soup with an immersion blender until creamy, leaving some beans whole.
- Stir in the lime juice and adjust the seasoning.
- Paso 5
Serve
- Ladle into bowls and top with toppings of choice.
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