This Vegan Black Bean Soup is packed with vegetables and plant based protein. It’s oil-free, full of flavor, and cooked easily in an Instant Pot. This soup freezes well, so it’s perfect for meal prep.

PREP TIME20 mins

COOK TIME45 mins

TOTAL TIME1 hr 5 mins

COURSEMain Course

CUISINEAmerican

SERVINGS8

CALORIES231.5 kcal

EQUIPMENT

  • Instant Pot

INGREDIENTS  

  • 1 pound dried black beans
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 Jalapeño pepper stem and seeds removed, and minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 6 cloves garlic minced
  • 5 cups vegetable broth
  • 2 bay leaves
  • 3 tablespoons Chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano or marjoram
  • ½ – 1 teaspoon Chipotle chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 8 oz can tomato sauce
  • 1 15 oz can crushed tomatoes

INSTRUCTIONS 

  • Rinse the black beans and check for any rocks or debris. Set them aside.
  • Sauté the onion, bell pepper, Jalapeño, carrots, and celery until the onion is soft and translucent. Add the garlic and sauté for about two more minutes.
  • Add the water or broth, black beans, and spices. Cook in Instant Pot on manual setting for 24 minutes with a natural pressure release.
  • Once the pressure has come down, stir in the tomato sauce and crushed tomatoes. With an immersion blender, puree the soup to desired consistency. If you don’t have an immersion blender, remove part of the soup, blend it in a blender, and return to the pot.

NUTRITION

Calories: 231.5kcalCarbohydrates: 43.2gProtein: 13.9gFat: 1.4gSodium: 529.9mgFiber: 11.1gSugar: 4.5gVitamin A: 2422.78IUVitamin C: 19.21mgCalcium: 107.84mgIron: 4.11mg