Freezing cold where you live? Here too. In fact, tomorrow we will have a high of -2. Yes, you read that correctly. That is a negative sign next to the two and yes, I’m serious. It’s been bitter cold in the northeast and nothing beats the chill better than a huge bowl of piping hot Black bean soup. Using your instant pot, this soup can be in front you in minutes. (Don’t have an instant pot or another brand of pressure cooker? No worries! Just check out the notes section at the bottom of the recipe to make this black bean soup in your slow cooker or crockpot. )
Just like the carrot soup that I made back in December, this black bean soup recipe is easily made to be vegan by removing the chorizo. It’s also super healthy and satisfying which is something I look for when trying to cut calories and meat out of my family’s supper. It also uses my wonderful roasted veggie stock and is made ‘creamy’ by pureeing the black beans.
Black bean soup with Chorizo takes very little effort to make which is perfect for those super cold days. All you do is place all your ingredients, save the chorizo, into your pot, lock your lid, set the pressure and boom! 30 minutes later you have black bean soup perfection! Look into the dark depths of this soup and take in the wonderful flavors you’ve created in such a short amount of time.
Puree your black bean soup by using an immersion blender, or carefully transfer the hot soup, in batches, to a regular blender and puree. Stir in the Spanish chorizo and top with all your favorites: cheddar cheese, avocado, a squeeze of lime juice, diced red onion, pickled jalapenos etc.
A word on Chorizo. You’ll notice in this black bean soup I specifically call for Spanish chorizo. This type of chorizo has been ‘cured’ meaning that it’s semi-firm in texture and can be sliced and eaten right out of the package without cooking. Mexican chorizo is a fresh product, made with lots of chilis and garlic that MUST be cooked before eating. When looking for the Spanish variety, try the section of your supermarket that sells ‘Goya’ brand products, or search for it online. Amazon has a few different options available.
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Creamy, healthy and delicious, black bean soup made in the instant pop is a quick way to have a filling supper on the table in no time.
1 large onion, chopped
2-3 cloves garlic, minced
1/2c dried black beans, rinsed
8 c vegetable stock or water
2tsp ground cumin
2 tsp oregano
1 tsp ancho or chipotle powder
2tbs finely chopped cilantro
6-8oz Spanish Chorizo
1 tsp salt
Cheddar cheese, lime wedges, and avocado for serving
Rinse and pick over the black beans to remove any dust, small stones or deformed beans.
Place the beans into the bottom of your instant pot or pressure cooker.
Add the onion, garlic, cumin, oregano, ancho/chipotle powder, cilantro, and vegetable stock.
Close your lid and cook with high pressure for 30 minutes. (Follow the directions for your model.)
Add the salt and using an immersion blender, blend until smooth.
Dice the Spanish Chorizo and stir into the soup.
Serve in large bowls with cheddar cheese, a squeeze of lime juice, and some avocado
You can also make this in your slow cooker by soaking the beans overnight. Follow the directions for cooking with a pressure cooker, but set on high for 6 to 8 hours or until the beans are completely soft. Follow the rest of the pressure cooker instructions to finish the soup.