Spicy Black Bean Soup
10m prep 35m cook 55m ready
A spicy black bean soup made in an Instant Pot with chili powder, cayenne, and cumin. Topped with yogurt, red onion, and cilantro, served with lime wedges.
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Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 3 garlic cloves finely chopped
- 1 1/2 tbsp chili powder
- 1/4 tsp cayenne
- 2 tsp ground cumin divided
- 4 cup low-sodium chicken broth
- 1 lb dried black beans picked over
- 1 large red bell pepper chopped
- 2 tsp kosher salt
- 1/3 cup fresh cilantro coarsely chopped
- yogurt
- red onion chopped
- lime wedges
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Step 1.
Press Sauté on the Instant Pot and heat the olive oil for 1 to 2 minutes. Add the chopped onion and cook, uncovered, until softened, about 3 minutes, stirring occasionally.
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Step 2.
Stir in the finely chopped garlic, chili powder, cayenne, and 1½ teaspoons of the ground cumin. Cook for 30 seconds, stirring constantly, until fragrant.
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Step 3.
Add the chicken broth, dried black beans, chopped red bell pepper, and 4 cups of water to the pot. Stir to combine. Cover, lock the lid, and cook on high pressure for 30 minutes.
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Step 4.
After cooking, use the quick release to release the pressure. Stir in the kosher salt, chopped cilantro, and the remaining ½ teaspoon of ground cumin.
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Step 5.
To serve, top the soup with dollops of yogurt, chopped red onion, and additional cilantro. Serve with lime wedges on the side.
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Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 287 mg
- Iron: 6.28 mg
- Magnesium: 163 mg
- Phosphorus: 454 mg
- Potassium: 1754 mg
- Zinc: 4.13 mg
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