Vegan Black Bean Soup with Salsa

The Viet Vegan

Serves 6-8

196

Vegan Black Bean Soup with Salsa

12 hrPrep Time

30 minCook Time

12 hr, 30 Total Time

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Ingredients

For the soup:
• 2 cups (500 mL) dried black beans (Stovetop Method substitute with rinsed, canned beans)
• 1 tbsp (15 mL) salt
• Enough water to cover beans by 1 inch for soaking
• 1 tbsp (15 mL) vegetable oil
• 2 medium Ontario yellow onions, diced
• 4 cloves garlic, peeled and minced
• 1 tsp (5 mL) ground paprika
• 2 tsp (5 mL) ground cumin
• 6 cups (1.5 L) water or unsalted vegetable broth
• 3 dried bay leaves
• 2 tbsp concentrated broth paste (omit if you’re already using vegetable broth or stock cubes)
• Salt to taste
For the Salsa
• 1/3 cup Ontario red onion, finely diced
• 2 medium Ontario Greenhouse tomatoes, diced
• Juice of one lime
• ½ tsp salt
• ½ tsp pepper

Instructions

For the soup:
1. Soak beans overnight in salted water for 12-48 hours. Drain and rinse well, set aside.
2. In the Instant Pot, set to Sauté and cook diced onions in oil until lightly browned. (3-5 min). [If you are using a stovetop, sauté in a large pot over medium heat.]
3. Add minced garlic, cumin, and paprika and stir to cook garlic until fragrant and toast spices (about 1-2 minutes). Deglaze the bottom of the pan with a splash of the water/broth. Stir to lift up the caramelization.
4. Add the soaked beans, remaining water/broth, and bay leaves. Turn off the Sauté setting on the Instant Pot, and select the Beans setting for 8 minutes (or 13 minutes if you had old beans like Lisa did). [If using the stove, let ingredients simmer together for about 25 minutes.]
5. Cover, set vent to "Sealing", and cook. Let pressure naturally release (about 30-45 min) or manually release pressure carefully.
6. After the natural release, turn the vent back to "Venting", and remove the Instant Pot lid. Add broth paste or bouillon cubes, and blend the soup about half-way to get a creamier texture. You can blend completely or leave some beans intact. Taste for salt, but if your broth is seasoned, you shouldn’t need to add additional salt.
For the salsa:
7. While the soup is cooking, prepare your salsa. Soak the Ontario red onion in some water for about 10 minutes to mellow out the flavour. Drain and combine with diced Ontario Greenhouse tomatoes, lime juice, salt and pepper. Mix to combine.
To serve:
8. Spoon out soup and serve with a spoonful of the fresh tomato salsa. Enjoy!