Vegan Black Bean Soup in Your Pressure Cooker
This easy Vegan Black Bean Soup is a creamy, protein-packed, 30-minute dinner made in one pot. Top it with avocado, tortilla chips, and vegan sour cream for a customizable meal the whole family will love!
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 6 cloves garlic minced
- 1 medium carrot peeled and diced
- 3 ribs celery chopped small
- 4 (15-ounce) cans black beans drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon ground cumin
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce or more to taste
- ½ teaspoon salt or more to taste
Optional Toppings
- Vegan sour cream
- fresh chopped cilantro
- avocado
- jalapeños
- diced tomatoes
- shredded vegan cheese
- Vegan Cornbread
- tortilla chips
Instructions
Instructions
- Heat the oil in a large soup pot over medium heat, then add the onion and saute for about 3 minutes until translucent.
- Add the garlic and saute 1 more minute.
- Add the diced carrot and celery, and saute for 1 minute, stirring.
- Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
- Blend some of the soup: Put 3 cups of the soup in a blender, and blend until smooth. Add back to the pot and stir. Alternately, you can use an immersion blender to blend some of the soup right in the pot.
- Add the lime juice, hot sauce and salt to taste. Serve immediately with desired toppings.
Notes
This soup freezes well and will keep in the refrigerator for up to 5 days. It makes a great meal prep for a busy week. I prefer to blend some of the soup in a blender, as it gets creamier this way. An immersion blender will work fine, but it won’t get as creamy. You can also blend more of the soup if you want it pureed without chunks.