Description
Learn how to make a delicious Spicy Black Bean Soup with Avocado that will warm you up from the inside out. Perfect for a cozy night in!
Ingredients
- – 1 tablespoon (15 ml) vegetable oil
- – 4 cloves garlic, minced
- – 1 red onion, diced
- – 1 cup (240 ml) bell pepper
- – 1/2 cup (120 ml) carrots
- – 1 14-ounce can (400 g) Diced Tomatoes
- – 8 cups (1920 ml) (1.9 liters) Vegetable Stock
- – 2-3 cups (480-720 ml) black beans *used 3 cups (720 ml) cooked beans for stove top directions below, and 2 cups (480 ml) dried beans (about 1lb) for Instant Pot/Pressure Cooker directions
- – 1 tablespoon (15 ml) chili powder
- – 1 teaspoon (5 ml) ground cumin
- – 1 teaspoon (5 ml) paprika
- – 2/3 teaspoon (3.3 ml) Sea Salt
- – 1/2 teaspoon (2.5 ml) Crushed Red Pepper Flakes
- – 1/2 cup (120 ml) fresh cilantro
- – 2 large avocado, chopped into small cubes, or sliced
Instructions
- In a big saucepan, warm the vegetable oil over low heat. Stir in the garlic and onion, cooking them for 5 minutes until they start to soften.
- Incorporate the bell pepper, carrots, diced tomatoes with their juice, vegetable stock, black beans, chili powder, cumin, paprika, sea salt, cilantro, and crushed red pepper flakes. Allow the mixture to come to a boil, then lower the heat. Let it cook gently for 30 minutes until the vegetables are tender.
- Sample the soup and adjust the seasoning with salt or other spices if necessary. For additional heat, include more crushed red pepper flakes or hot sauce.
- Take it off the stove and mix in the chopped avocado, keeping some aside for decoration. Divide the soup into individual bowls or jars, perfect for a week of lunches! Garnish with extra avocado pieces and cilantro, and accompany with a slice of sourdough.
- Switch the Instant Pot to Sauté Mode, and melt the vegetable oil before adding the onion and garlic. Cook for 5 minutes until they start to soften.
- Add the bell pepper, carrots, diced tomatoes with their juice, vegetable stock, dried black beans, chili powder, cumin, paprika, sea salt, cilantro, and crushed red pepper flakes. Set the Instant Pot to Pressure Cook or Manual Mode, and cook for 40 minutes.
- Let the pressure release naturally for 15 minutes, then carefully perform a Quick Release for any remaining pressure. Taste, and adjust seasoning with salt or other spices if necessary. Add more crushed red pepper flakes or hot sauce for extra spiciness.
- Turn off the Instant Pot and fold in the chopped avocado, reserving some for garnish. Serve the soup in individual bowls or jars, perfect for a week’s worth of lunches! Decorate with additional avocado and cilantro, and serve with a slice of sourdough.
Notes
- Consider using fire-roasted diced tomatoes for a richer flavor.
- Mash some black beans for a thicker soup.
- Use smoked paprika for a smoky twist in the soup.
