Pressure-Cooker Black Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 5 min. + releasing
YIELD: 6 cups.
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! —Angela Lemoine, Howell, New Jersey
Ingredients
-
1 teaspoon olive oil
-
1 cup fresh or frozen corn
-
2 cans (15 ounces each) black beans, rinsed and drained
-
2 cans (14-1/2 ounces each) vegetable broth
-
1 medium onion, finely chopped
-
1 medium sweet red pepper, finely chopped
-
4 garlic cloves, minced
-
2 teaspoons ground cumin
-
Dash pepper
-
Minced fresh cilantro
Directions
-
1.
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.
-
2.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
-
3.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through.
-
4.
Sprinkle soup with pepper. Garnish with reserved corn and cilantro.
Nutrition Facts
3/4 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 517mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.
© 2024 RDA Enthusiast Brands, LLC