Black Bean Soup (Instant Pot)

Ingredients:

• 2½ cups dry black beans (soaked overnight)
• 1 tbsp canola oil
• 1 medium onion (coarsely chopped)
• 3 garlic cloves (minced)
• 1 tbsp ground cumin
• ¼ tsp smoked paprika
• 6 cups vegetable broth
• 1 bay leaf (large)
• 2 tsp dried oregano
• 1½ tsp salt
• soy yogurt (or sour cream as garnish)

Instructions:

1. Drain the soaking liquid from the beans and set the beans aside
2. Heat the oil in the Instant Pot on setting 'saute'.  Add the onion and saute for 2 minutes
3. Add garlic, cumin, and paprika.
4. Add beans, broth, bay leaf and stir well
5. Put the cover on, and change to the 'soup' setting (high heat)
6. Cook for 7 minutes
7. Let the pressure release naturally.  This takes about 1/2 an hour.
8. Remove the bay leaf
9. Blend soup with an immersion blender.  OK to leave some lumps.
10. Garnish with yogurt/sour cream and a sprinkle of cilantro (optional)

Notes:

Amount of beans in original recipe was just 1 1/2 cups

Soup thickens with reheating

Excellent flavor

Servings: 6

Source: Instant Pot recipe book p 7 from www,theveggiequeen.com