Black Bean Soup

Ingredients

Sauté

• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano

Pressure cook

• 1 lb dried black beans, rinsed and picked over
• 6 cups vegetable broth
• 1 bay leaf
• Salt and pepper

After cooking

• Juice of 1 lime
• Sour cream (or vegan sour cream), cilantro, and diced avocado for serving

Instructions

1. Set pot to sauté. Heat oil and cook onion and bell pepper until softened, about 5 minutes.
2. Add garlic, cumin, paprika, and oregano. Stir for 1 minute.
3. Add beans, broth, and bay leaf.
4. Pressure cook on high for 30 minutes, then natural release for 15 minutes.
5. Discard bay leaf. Mash some of the beans against the side of the pot to thicken the soup, leaving some whole.
6. Season with salt, pepper, and lime juice. Serve topped with sour cream, cilantro, and avocado.