Cream of Bean Soup
By :Ana Rodriguez
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Cuisine Mexican
Duration 30 Minutes
Cooking Technique Soup/Broth
Home Category Soups and Creams
Servings
8 Servings
Ingredients
For the Cream:
  • 2 cups dry black beans, soaked overnight or for at least 5 hours
  • ½ onion cut into chunks
  • 2 cloves garlic
  • 1 tbsp avocado oil
  • Sufficient water
  • 1 tbsp bouillon powder
  • Sea salt to taste
For the Toppings:
  • Golden tortilla strips
  • Manchego cheese, grated or shredded
  • Sour cream
  • avocado
  • Chili flakes
Cuisine Mexican
Duration 30 Minutes
Cooking Technique Soup/Broth
Home Category Soups and Creams
Servings
8 Servings
Ingredients
For the Cream:
  • 2 cups dry black beans, soaked overnight or for at least 5 hours
  • ½ onion cut into chunks
  • 2 cloves garlic
  • 1 tbsp avocado oil
  • Sufficient water
  • 1 tbsp bouillon powder
  • Sea salt to taste
For the Toppings:
  • Golden tortilla strips
  • Manchego cheese, grated or shredded
  • Sour cream
  • avocado
  • Chili flakes
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place the 2 cups beans, ½ onion, 2 cloves garlic, enough water to cover, 1 tbsp avocado oil, and sea salt in the Instant Pot.
  2. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Bean/Chili and set time to 14 Minutes.
  3. Once done, add the broth and blend everything with an immersion or conventional blender. Add water according to the desired consistency and check for seasoning.
  4. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
  5. Serve hot and add toppings.
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