Black Bean Soup
Ingredients
Tortilla Strips
-
8
pieces
corn tortillas
-
1
tablespoon
grapeseed oil
-
1
tablespoon
lime juice
-
1
teaspoon
chili powder
-
to taste
salt
Black Bean Soup
-
2
tablespoons
grapeseed oil
-
1
cup
diced onion
-
2
medium
sweet potatoes
-
2
medium
carrots
-
6
cloves
garlic
-
4
pieces
chipotle peppers in adobo sauce
-
1
tablespoon
cumin
-
2
teaspoons
oregano
-
1
pound
dry black beans
-
4
cups
vegetable broth
-
3
cups
water
-
to taste
salt and pepper
Optional Toppings
-
to taste
cilantro
-
to taste
chopped green and red onions
-
to taste
lime wedges
Instructions
- Preheat the oven to 375°F and prepare the tortilla strips by mixing them with oil, lime juice, chili powder, and salt.
- Spread the tortilla strips on a baking sheet and bake for 10 minutes, stir, then bake for an additional 5 minutes until crispy.
- Set the Instant Pot to sauté mode and heat the grapeseed oil.
- Add the diced onions and cook until translucent, then stir in the sweet potatoes, carrots, garlic, chipotle peppers, cumin, and oregano.
- Add the black beans, vegetable broth, and water, then close the lid and set to pressure cook on high for 1 hour.
- Once cooked, release the pressure and remove the lid.
- Blend about 3 cups of the soup until smooth and return it to the pot, stirring to combine.
- Season the soup with salt and pepper as needed, then serve topped with tortilla strips and optional toppings.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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