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Pressure Cooker Black Bean Soup

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This recipe was very easy and I didn’t need to soak the beans at all. I put them in dry and the soup came out just as I expected. Skip the cayenne if you are planning on feeding this to younger children.

Pressure Cooker Black Bean Soup

2 carrots, peeled and chopped
1 large onion, diced
3 garlic cloves, pressed
2 celery ribs, washed and chopped
1 lb black beans, dry and sorted
2 bay leaves
1 tbsp chili powder
1 tbsp oregano
1 tbsp ground cumin
1 tsp cayenne pepper
4 cups vegetable stock
3 cups water

1 juice of lime
1 tsp table salt

Saute carrots, onion, celery and garlic together with a tiny bit of olive oil or 1 cup stock. Saute for 5 minutes. Add in the herbs, stock and water and cover with pressure cooker top. Let the pot come up to pressure and stay at pressure for 30 minutes. Turn off heat and let sit until the pressure naturally comes down. Add juice of one lime and salt to taste. Serve with desired toppings. Avocado, sour cream, cilantro, lime juice and corn chips are some good choices. Add points for toppings.

Soup makes about 10 servings for 2 points a serving.

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