This black bean soup with kale and corn recipe is a lifesaver. Put all ingredients in the crock-pot or insta pot, program the machine and wait. Really, that's it.
10 minutesmins
40 minutesmins
50 minutesmins
6personas
Calories: 108kcal
Ingredients
2tablespoonsneutral oil
1onionchopped
5medium roughly chopped tomatoes or pulsed in a food processor
1teaspooncumingrounded
1teaspooncoriandergrounded
1teaspoongarlic powder
1teaspoonsalt
2cupsblack beanssoaked or not soaked
4cupswater
4large handfuls of chopped kale
1cupfrozen corn kernels
To serve
Avocado
Scallionschopped
Chopped cilantro
Cream or yogurtI use cashews cream and yogurt
Instructions
Turn on the Instant pot on the sauté function, add the oil and the chopped onion. Let it saute for three minutes, add the tomatoes, the spices, the salt and the black beans. Add water and cover. If you use the Instapot do not forget to move the sealing knob on the lid. Set the intstant pot on high pressure for 40 minutes.
When the beans are soft and fully cooked, add the corn and the kale. The kale will wilt with the heat of the soup.
Top each bowl of soup with your favorite toppings.
Notes
How to store the vegan black bean soupThis soup will last up to 5 days in the fridge in an airtight container. this black bean soup freezes well; you can freeze it as a whole or in individual portions.