Have you ever wanted to use up all the vegetables in your produce drawer? Have random frozen vegetables floating around your freezer? This is the soup to use them in! I’ve given vegetable suggestions, but you can really use whatever vegetables you want in it. Puree it in the end, and no one will know all the delicious nutrition being consumed!
If you’re starting with dry black beans, check out this post on refried black beans to cook them first in your Instant Pot.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 cup riced cauliflower
- 2 cloves garlic, chopped
- 2 tsp each of oregano and cumin
- Optional cayenne powder for spice
- 1/2 cup prepared salsa
- 2 cups vegetable broth
Directions
Put all ingredients in an Instant Pot for 10 minutes on high pressure. If cooking on the stove, then put all ingredients into a soup pot and heat until boiling, then simmer until all vegetables are soft. If in the slow cooker, set on high for 4 hours or low for 6-8 hours.
Puree with an immersion blender or in batches in a regular blender (be careful of steam!). If soup is too thick, add a little extra broth. If it’s too thin, simmer uncovered until it thickens.
Serve with guacamole, shredded cheese, sour cream and tortilla chips on the side.
Heather Cooks With Veggies 