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–+ servings

Mexican Black Bean and Corn Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Fresh cilantro and lime wedges, for serving

fremgangsmåte
 

  • Press the saute function on the Instant Pot and add the olive oil. Once hot, add the onion, garlic, and red bell pepper. Cook for 3 minutes, stirring often, until the vegetables soften.
  • Turn off saute mode. Add the black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, and salt. Stir everything to combine.
  • Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
  • Use quick release once the timer goes off. Remove the lid and give the soup a stir. Ladle into bowls and top with cilantro and a squeeze of lime.

merknader

If the soup seems too thick after cooking, stir in an extra half cup of broth. For more heat, add a pinch of cayenne with the other spices before pressure cooking. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of water to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Instant Pot