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Instant Pot Vegan Black Bean Soup
This Black Bean Soup is the perfect recipe to make in an Instant Pot. It is simple enough to put all the ingredients into the Instant Pot in the morning, program to start a couple hours before you get home and you will have a hot, comforting, nutritious soup ready and waiting for you when you get home from work.
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Equipment
Ingredients
- 1 lb black beans, uncooked
- 1 large onion, diced
- 3 cloves garlic, minced
- 15 oz tomatoes, chopped
- 1 liter vegetable broth, low sodium
- ½ tsp cumin
Instructions
- Press the Sate button on the Instant Pot
- Sate onions and garlic until translucent
- Add remaining ingredients
- Press Pressure Cook button on Instant Pot
- Program for 35 minutes
- Let cook
- Let instant Pot sit for 20 minutes after it is done cooking
- Turn the pressure release valve to vent
- Open Instant Pot and serve
- I like to serve mine with a spritz of lime juice and chunks of avocado
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Nutrition info
Calories: 172kcalCarbohydrates: 34gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 578mgPotassium: 729mgFiber: 12gSugar: 7gVitamin A: 237IUVitamin C: 16mgCalcium: 91mgIron: 4mg
19 comments
Jill, I have heard that you should not consume the juice from cooking Black Beans because of a byproduct off the beans. That is why you always rinse black beans in a can, not just because it looks unappetizing. Have you heard this before? Love your video’s and recipe’s! Especially the Crack dressing! Thanks for everything!!
I have heard this. I used to soak mine overnight and then pour off the water. There are so many opinions out there saying whether to soak or not and I have tried both. I get the same results from both soaking and not soaking. Meaning, we still get gas =)
Where is all that sodium coming frl.?
The amount in the nutritional info isn’t correct. It is a template that we use but there is not an option for a low sodium vegetable broth . Sorry, I’m not actually sure what the sodium measurement would be for this recipe.
Some plants like beans are high in lectins and soaking, then pressure cooking them, destroys those lectins making them safer to eat. So I have been told. What is your view on this?
You are right. I think soaking before cooking them is definitely better and healthier for you.
How long to cook soup on the stovetop?
At least a couple hours or until the beans are soft.
Thanks. Pls always include stovetop cooking times in your recipe directions for those of us who don’t own an Instantpot.
I don’t have a instant pot, can I use my crockpot ?
Absolutely =) cook on medium for 6 hours
I have a small pressure cooker. Wondering if this is too much volume for my appliance. What size is your instant pot? Approximately how much volume do you get in the end? Could just use my crockpot. Thanks. Enjoy your show and recipes!
My Instant Pot is an 8 qt. You could always cut the recipe in half .
Looks delicious! How long would I need to cook this if I make it on the stovetop?
Jill..just received the cookbook. Reading the black bean soup recipe. Not having an instant pot how does one go about using slow cooker or Stovetop? Aren’t you suppose to soak dry beans before cooking? Can you provide more details?
Here is the original recipe for the black bean soup that we made 5 years ago =) It is for the slow cooker.
https://plantbasedcookingshow.com/2016/04/13/two-vegan-sos-free-soups-black-bean-soup-cabbage-soup/
Thank you! Love the cookbook..
Re: nutmeg helps with that supposedly.
Just bought your cookbook. I noticed the QR code and it brought me here. Looking forward to trying out some of these recipes.