20-Minute Black Bean Soup
A hearty and flavorful vegetarian soup made in just 20 minutes using black beans, fire roasted tomatoes, spices, and corn for a smoky, rich, and satisfying meal.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Medium onion diced
- 4 cloves Garlic minced
- 1 can Garlic fire roasted diced tomatoes 14.5 oz
- 4 cans Black beans 2 undrained, 2 drained and rinsed
- 2 cans Low-sodium vegetable broth 14.5 oz each
- 1 can Diced green chilies 4 oz
- 1 cup Frozen corn thawed
- 1 ½ teaspoons Cumin
- ½-1 teaspoon Chili powder
- 1 tablespoon Fresh squeezed lime juice
- Fresh chopped cilantro for serving, optional
Instructions
Instructions
- Heat olive oil in your pressure cooker pot over medium heat until warm.
- Add diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add fire roasted tomatoes, black beans (2 undrained, 2 drained), vegetable broth, and diced green chilies. Stir well to combine.
- Mix in thawed corn, cumin, and chili powder.
- Lock the lid on the pressure cooker, ensure sealing ring is in place, and cook on high pressure for 10 minutes.
- Do a quick release, remove lid, and use immersion blender to partially puree the soup for thicker texture.
- Add lime juice, adjust salt to taste, and serve with chopped cilantro if desired.
Notes
Leftovers store beautifully in the fridge for up to 4 days or freeze well for up to 3 months. Reheat gently and add cilantro and lime before serving for best fresh flavor.