Now you can see why she needs something that is quick, delicious and nutritious to feed her boys when they all get home after a long day. The gang over at Soup Saturday Swappers was thrilled to help her out. You will find all of our great recipes linked up at the bottom of this post.
Soup Saturday Swappers is a great group of foodies that gather on the 3rd Saturday of each month and share recipes based on a theme chosen by one of our members. We love welcoming new people and if you want to join in the fun please leave a message in the comment section of this post.
I celebrated my birthday last month and got an Instant Pot that I had been asking for from my husband and sous chef, Frank. This soup was the first thing that I made in my new pot. I have never cooked in a pressure cooker before so I wasn't sure that bean soup in 7 minutes was really going to work.
Since it was the first foray into the realm of Instant Pot Cooking, I used a recipe from the cookbook included with the pot and followed it exactly.
While this soup cooks in 7 minutes you must still allow 10-15 minutes for the pot to heat to cooking temperature and then 15-20 minutes after the cooking for the pressure to dissipate. That being said you still have a delicious, hearty and healthy soup for your family in less than an hour, start to finish. That is pretty outstanding.
This soup was a little looser than I like my bean soup to be but the flavor was amazing. I think I will reduce the amount of vegetable broth by 1/2 a cup each time until the soup is the consistency I prefer.
The seasoning was perfect. I used chili powder instead of chipotle powder(using 1/2 t. instead of a 1/4 t.) and fresh oregano. A little salt before serving and it was perfect.
I added cheese to Frank's bowl and would have added a dollop of sour cream had I had any in the house. Keep in mind, however, that this renders it no longer vegan nor FMD friendly.
I had mine sans cheese as I was still on the Fast Metabolism eating plan when I made this. It was a perfect meal to work into the plan. I only needed to include a fruit serving for a perfect lunch or dinner on Phase 3.
Black Bean Soup in an Instant Pot
very slightly adapted from Instant Pot (Jill Nussinow)
1 1/2 cups dry black beans (soaked overnight)
1 T. olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
1 T. cumin
1/2 t. chili powder
6 c. vegetable broth
1 bay leaf
2 T. fresh oregano (or 2 t. dried)
salt to taste
Drain the soaking liquid from the beans. Set aside. Set the Instant Pot to Sauté setting and add the oil to heat. Add the onion and garlic. Cook and stir until onions are translucent and the mixture is fragrant. Stir in the cumin and chili powder.
Add the beans, broth, bay leaf and oregano. Seal the pot and switch to soup setting for 7 minutes. When cooking time is done, allow the pressure to come down without using the release valve. This takes 15-20 minutes.
When pressure is dissipated, carefully remove the lid, facing away from you. Using an immersion blender, puree the soup to your desired consistency. Taste and season with salt as needed. Print Recipe