PRESSURE-COOKER BLACK BEAN SOUP

Pressure-Cooker Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 cups.

Number Of Ingredients 10

Previous Next

Ingredients

1 teaspoon olive oil
1 cup fresh or frozen corn
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
Dash pepper
Minced fresh cilantro

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through., Sprinkle soup with pepper. Garnish with reserved corn and cilantro., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges