Black Bean Soup

author: Helen Rennie source:


  • 2 medium yellow onions, diced

  • 3 Tbsp olive oil or butter

  • 2 garlic cloves, minced

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 Tbsp Spanish smoked paprika

  • 1 Lb dry black beans

  • 1 bay leaf

  • 7 cups water

  • 2 Tbsp tomato paste

  • 2 Tbsp butter

  • Salt and cayenne to taste


  • Set the instant pot on sauté / normal setting. Add the oil, onions and a generous pinch of salt. Cook stirring occasionally until onions are translucent and golden. Add the garlic, cumin, coriander, paprika, and a pinch of cayenne. Cook stirring often until very aromatic, about 5 min.

  • Add the beans, bay leaf, and water. Season to taste with salt. Seal the pot and cook on high pressure for 30 minutes. Let the pressure drop naturally (this will take another 30-60 minutes).

  • Puree about a 1/3 of the soup in a blender together with tomato paste and butter and return back to the pot. Add more water as needed to get the thickness you want. Taste and adjust for salt and acidity (any sour ingredient like balsamic vinegar or pomegranate molasses will help with acidity).

  • Serve with sour cream, tortilla chips, scallions, cilantro, or the toppings of your choice.