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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Instant Pot Black Bean Soup (Vegan)

 
This recipe belongs to the top 10% of the most popular recipes.popular
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.23

$1.23 per serving

7348 people like this recipe

7,348 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:95%

Spoonacular Score: 95%

 

Instant Pot Black Bean Soup (Vegan) requires approximately 45 minutes from start to finish. This gluten free and vegan recipe serves 8 and costs $1.23 per serving. One serving contains 127 calories, 7g of protein, and 1g of fat. Autumn will be even more special with this recipe. A mixture of paprika, pepper, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people really liked this soup. 7348 people were glad they tried this recipe. It is brought to you by apinchofhealthy.com. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. If you like this recipe, you might also like recipes such as Instant Pot Chicken Pot Pie Soup, Instant Black Bean Soup, and Vegan Chickpea Curry (in the Instant Pot!).

Ingredients

Servings:
2
2  bay leaves
bay leaves
0.5 tsps
0.5 tsps black pepper
black pepper
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
3 stalks
3 stalks diced celery
diced celery
2 Tbsps
2 Tbsps chili powder
chili powder
2 Tbsps
2 Tbsps cumin
cumin
1
1  diced green bell pepper
diced green bell pepper
1 tsp
1 tsp hot sauce
hot sauce
1
1  diced onion
diced onion
1 Tbsp
1 Tbsp paprika
paprika
1
1  diced red bell pepper
diced red bell pepper
1 tsp
1 tsp salt
salt
6 cups
6 cups vegetable stock
vegetable stock
1 lb
1 lb dry black red beans
dry black red beans
2  bay leaves
2
bay leaves
0.5 tsps black pepper
0.5 tsps
black pepper
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
3 stalks diced celery
3 stalks
diced celery
2 Tbsps chili powder
2 Tbsps
chili powder
2 Tbsps cumin
2 Tbsps
cumin
1  diced green bell pepper
1
diced green bell pepper
1 tsp hot sauce
1 tsp
hot sauce
1  diced onion
1
diced onion
1 Tbsp paprika
1 Tbsp
paprika
1  diced red bell pepper
1
diced red bell pepper
1 tsp salt
1 tsp
salt
6 cups vegetable stock
6 cups
vegetable stock
1 lb dry black red beans
1 lb
dry black red beans

Equipment

instant pot
instant pot
tongs
tongs
pot
pot
instant pot
instant pot
tongs
tongs
pot
pot


Instructions

Read the detailed instructions on apinchofhealthy.com

Price Breakdown

Cost per Serving: $1.22
Ingredient
2 bay leaves
1/2 teaspoon black pepper
14 1/2 ounce diced canned tomatoes
3 stalks diced celery
2 Tablespoons chili powder
2 Tablespoons cumin
1 diced green bell pepper
1 teaspoon hot sauce
1 diced onion
1 Tablespoon paprika
1 diced red bell pepper
6 cups vegetable stock
1 pound dry black red beans
Price
$0.04
$0.03
$0.88
$0.45
$0.69
$0.79
$0.36
$0.02
$0.24
$0.35
$0.60
$4.53
$0.81
$9.80

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
126 Calories
6g Protein
1g Total Fat
24g Carbs
25% Health Score
Limit These
Calories
126
6%

Fat
1g
2%

  Saturated Fat
0.18g
1%

Carbohydrates
24g
8%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1127mg
49%

Get Enough Of These
Protein
6g
14%

Vitamin C
38mg
47%

Vitamin A
2120IU
42%

Fiber
7g
30%

Manganese
0.55mg
27%

Folate
97µg
24%

Iron
4mg
23%

Potassium
583mg
17%

Vitamin K
16µg
16%

Vitamin B6
0.32mg
16%

Copper
0.3mg
15%

Vitamin E
2mg
14%

Magnesium
52mg
13%

Phosphorus
127mg
13%

Vitamin B1
0.17mg
12%

Vitamin B3
1mg
8%

Vitamin B2
0.12mg
7%

Zinc
1mg
7%

Calcium
68mg
7%

Vitamin B5
0.43mg
4%

Selenium
1µg
2%

covered percent of daily need

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