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Pressure Cooker Black Bean Soup
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This soup can be made vegetarian by leaving out the bacon and cooking the onion and jalapeno in a small amount of olive oil.
serves 6 - 8

Ingredients

3 pieces thick-cut bacon, diced
1 large onion, chopped
1 or 2 jalapeno peppers, minced
1 tablespoon cumin
1 teaspoon coriander
1 16-ounce can diced tomatoes
2 cups dried black beans, soaked overnight
4 to 5 cups chicken or vegetable broth
Garnish:
Dollup of  Greek yogurt

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Pressure Cooker Black Bean Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Cook the bacon in the pressure cooker uncovered over medium-high heat until it begins to render its fat, about 3 minutes.
     
  2. Add the onion and jalapeno pepper. Cook until onion is tender, 7 to 9 minutes. Stir in the cumin and coriander and cook 1 minute. Add the tomatoes with their liquid, the beans and 4 cups of broth.
     
  3. Cover the pressure cooker and bring up to high pressure according to pressure cooker instruction manual. Reduce heat and cook 20 minutes. Release pressure naturally.
     
  4. Carefully open the pressure cooker. If you would like a smoother, thicker consistency to the soup you can spoon 2 – 3 cups of soup into a blender and puree until smooth – or use an immersion blender to carefully blend the soup for about 10 – 15 seconds.

 

Per serving (1 cup): 216 calories, 3g fat, 1g sat fat, 35g carbohydrates, 14g protein, 494mg sodium,
9g fiber
Photo by Geoff Lane. Creative Commons license.

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