- Do you want a tasty new soup recipe?
- Do you have an Instant Pot but aren’t sure how to use it?
- Do you have an Instant Pot but need more recipes that your whole family will love?
If you answered, “yes” to any of these questions, then we have a solution for you!
Instant Pots are one of the most popular kitchen appliances today so we asked Lisa from The Viet Vegan to share her recipe for Vegan Black Bean soup topped with a fresh salsa, using this handy appliance. It uses dried black beans to take full advantage of the pressure cooking feature of the Instant Pot, plus yellow onions, garlic and vegetable stock. And if you don’t have an Instant Pot, there are options for stovetop cooking too.
After you prepare your soup, you’ll be delighted by the additional flavours from the simple greenhouse tomato and red onion salsa which we’ve added as a fresh garnish.
This is one of the most economical and tastiest recipes we’ve shared yet! We really think you will be amazed!
The Viet Vegan
12 hrPrep Time
30 minCook Time
12 hr, 30 Total Time
- 2 cups (500 mL) dried black beans (Stovetop Method substitute with rinsed, canned beans)
- 1 tbsp (15 mL) salt
- Enough water to cover beans by 1 inch for soaking
- 1 tbsp (15 mL) vegetable oil
- 2 medium Ontario yellow onions, diced
- 4 cloves garlic, peeled and minced
- 1 tsp (5 mL) ground paprika
- 2 tsp (5 mL) ground cumin
- 6 cups (1.5 L) water or unsalted vegetable broth
- 3 dried bay leaves
- 2 tbsp concentrated broth paste (omit if you’re already using vegetable broth or stock cubes)
- Salt to taste
- 1/3 cup Ontario red onion, finely diced
- 2 medium Ontario Greenhouse tomatoes, diced
- Juice of one lime
- ½ tsp salt
- ½ tsp pepper
- Soak beans overnight in salted water for 12-48 hours. Drain and rinse well, set aside.
- In the Instant Pot, set to Sauté and cook diced onions in oil until lightly browned. (3-5 min). [If you are using a stovetop, sauté in a large pot over medium heat.]
- Add minced garlic, cumin, and paprika and stir to cook garlic until fragrant and toast spices (about 1-2 minutes). Deglaze the bottom of the pan with a splash of the water/broth. Stir to lift up the caramelization.
- Add the soaked beans, remaining water/broth, and bay leaves. Turn off the Sauté setting on the Instant Pot, and select the Beans setting for 8 minutes (or 13 minutes if you had old beans like Lisa did). [If using the stove, let ingredients simmer together for about 25 minutes.]
- Cover, set vent to "Sealing", and cook. Let pressure naturally release (about 30-45 min) or manually release pressure carefully.
- After the natural release, turn the vent back to "Venting", and remove the Instant Pot lid. Add broth paste or bouillon cubes, and blend the soup about half-way to get a creamier texture. You can blend completely or leave some beans intact. Taste for salt, but if your broth is seasoned, you shouldn’t need to add additional salt.
- While the soup is cooking, prepare your salsa. Soak the Ontario red onion in some water for about 10 minutes to mellow out the flavour. Drain and combine with diced Ontario Greenhouse tomatoes, lime juice, salt and pepper. Mix to combine.
- Spoon out soup and serve with a spoonful of the fresh tomato salsa. Enjoy!
Need more inspiration? Check out our video to accompany this recipe. It takes you through everything step by step.
Lisa Le is the creator behind The Viet Vegan, a vegan and ethical lifestyle food blog and Youtube channel. She documents her plant-based life; sharing about delicious food, her eczema-healing journey, and mental health. Lisa always aims to advocate for veganism with an intersectional approach: creating vegan content with an environmentally-conscious, LGBTQ+ inclusive, self-critical and feminist lens.
Check out her other recipes here: