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bowl of black bean soup

Vegan Black Bean Soup in Pressure Cooker

Tami McBride
Mouthwatering vegan black bean soup made with roasted poblanos and tomatillos, corn, red onions, carrots, celery, and cilantro. 
5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Roasting and Sauteing Time 30 minutes
Total Time 1 hour 15 minutes
Cuisine Soup
Servings 6 cups
Calories 325 kcal

Ingredients
  

  • 1 cup dry black turtle beans or 2 ½ cups cooked or canned black beans
  • 2 cups vegetable or beef broth
  • 2 whole poblano peppers or 3 tablespoons of poblano peppers roasted, peeled, and minced (can of diced green chiles can be substituted)
  • ½ cup 2 ½ ounces tomatillos, roasted and chopped
  • 1 cup 4 ½ ounces red onion, diced
  • 1 cup 5 ounces carrots, peeled and diced
  • ¾ cup 2 ounces celery, diced
  • 1 ½ teaspoons 2 cloves garlic, minced
  • ½ cup 2 ½ ounces corn
  • 2 ½ tablespoons grapeseed or extra virgin olive oil

Seasonings

  • 1 bay leaf
  • ¼ cup ¼ ounce cilantro, chopped
  • ½ teaspoon cumin seeds freshly ground (or cumin powder)
  • 1 teaspoon fresh or ½ teaspoon dry oregano
  • 1 teaspoon salt plus more to taste
  • 1 tablespoon lime juice or to taste - about half a lime

Suggested Toppings - 2 or 3 of your favorites

  • roasted red peppers queso fresco, shredded Monterey jack cheese, chopped green onions, caramelized onions, tortilla strips, avocado slices, guacamole, crema or sour cream

Instructions
 

Read the complete directions before you start. With organization you can roast and sauté simultaneously to save time.

    PRE-COOK BEANS

    • SOAK the black beans overnight in enough water to cover them 3 inches.
    • DRAIN the beans.
    • PRESSURE COOK BEANS. Place drained beans in an electric pressure cooker and cover with 2 inches of water. Secure the lid on the pressure cooker and cook at high pressure for 12 minutes. Release the pressure naturally.
    • Alternately, you can use canned beans instead of cooking the beans from scratch. Use 2 (15 oz.) cans of black beans.

    ROAST VEGETABLES

    • GATHER all the ingredients.
    • PREHEAT oven to 400° Fahrenheit.
    • CUT stem off the poblano peppers. Cut peppers in half and remove seeds. (Use food safety gloves to prevent juice from stinging your hands.)
    • REMOVE the husk from the tomatillos. Cut them in half.
    • BRUSH the peppers and tomatillos with grapeseed or extra virgin olive oil.
    • PLACE the peppers only on a baking sheet and roast in the oven for 15 minutes.
    • When the timer goes off, TURN the poblano pepper over to roast the other side. Add the tomatillos to the baking sheet and roast for 15 minutes.
    • REMOVE the vegetables from the oven.
    • COVER the poblano peppers in a bowl with a towel or plate on top of the bowl. Allow peppers to steam and cool for 10 minutes. This process loosens the skins from the peppers.
    • PEEL the peppers using food handler gloves. Dice the peppers.
    • Roasting the vegetables adds an additional layer of flavor. However, to save time, you can skip this step and add the unroasted vegetables to the soup. You can also used canned green chiles in place of the poblano peppers.

    COOK SOUP IN ELECTRIC PRESSURE COOKER

    • DICE the red onion, celery, and carrot, and mince the garlic.
    • CHOP the cilantro and grind the cumin seeds with a mortar and pestle or a spice grinder.
    • HEAT the electric pressure cooker on the sauté setting. When the pot is hot, add 2 tablespoons of grapeseed or extra virgin olive oil.
    • COOK a mirepoix by sautéing the onion and carrots in the oil for 10 minutes. The sauté setting should be medium low heat.
    • ADD the celery and sauté for another 5 to 10 minutes or until the vegetables are soft.
    • STIR the garlic and freshly ground cumin seeds into the mirepoix. Cook for 2 minutes to let the flavor bloom.
    • POUR the broth, beans, and the remaining ingredients, except for the lime juice into the pressure cooker.
    • PRESSURE on high for 15 minutes.
    • RELEASE pressure naturally.
    • PARTIALLY BLEND the soup with an immersion blender.
    • STIR in the lime juice.
    • TASTE and ADJUST seasonings. I usually add another teaspoon of salt and sometimes more lime juice.
    • SERVE hot with 2 or 3 of the suggested toppings. Avocado, caramelized onions, and queso fresco are especially good choices.

    COOK SOUP ON STOVE TOP

    • If you do not have an electric pressure cooker, you can cook the soup in a stock pot on the stove top.
    • FOLLOW steps 1 and 2 above.
    • HEAT a stock pot, add the oil, and follow steps 4, 5, and 6.
    • POUR the broth, beans, and the remaining ingredients, except for the lime juice into the stock pot and cover with the lid. Bring the soup to a boil.
    • REDUCE HEAT TO LOW and cook at a simmer for 20 to 25 minutes, or until the vegetables are soft.
    • FOLLOW steps 10-13.

    Notes

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    Nutrition

    Serving: 1cupCalories: 325kcalCarbohydrates: 44gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 761mgFiber: 7gSugar: 23g
    Keyword black bean soup
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