Smoky Vegan Black Bean Soup
Smoky Black Bean Soup
4 hours 30 mins
4 hours 50 mins
|2 tbsp. extra virgin olive oil|
|2 medium carrots, chopped|
|2 stalks celery, sliced|
|1 medium onion, finely chopped|
|1/4 c. tomato paste|
|3 cloves garlic, crushed with press|
|1 1/2 tsp. ground cumin|
|1 tsp. smoked paprika|
|3 c. lower-sodium vegetable or chicken broth|
|3 cans (15 oz. each) lower-sodium black beans, undrained|
|1 c. frozen corn|
|Avocado chunks and cilantro leaves, for serving|
- In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic, cumin and smoked paprika. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.
- Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.
Instant Pot Directions: Select the sauté function and sauté vegetables as outlined in step 1. Then add beans, corn, and broth. Select the slow cook function and cook on High for 4 hours or Low for 6 hours.
Nutrition Information (per serving): About 325 calories, 14 g protein, 51 g carbs, 11 g fat (1 g saturated fat), 19 g fiber, 535 mg sodium.
What you’ll need: Instant Pot