Spicy Red and Black Bean Soup – Vegan, WFPB, Oil-Free
We like soups like this to be “warm” spicy rather than “hot” spicy and this one sure fits the bill.
In addition to that, this soup is Vegan, WFPB (Whole Food Plant-Based) and has no oil.
All that and only 202 calories per serving!
Here’s how to make it:
Gather all of the ingredients together.
Prepare the ingredients per the recipe.
Rinse the red and black beans.
Combine all of the ingredients in the inner liner of your Instant Pot.
Start with the first 8 ingredients:
Then add the spices:
Finally, add the diced tomatoes:
DO NOT STIR! The reason you don’t want to stir the ingredients is that you don’t want the tomatoes in contact with the bottom of the liner. If they are, it’s possible that you could get a “Burn Notice”.
Don’t Panic! Everything will cook just fine if you don’t stir it.
Cooking the Soup
Now, return the inner liner to the Instant Pot base.
Close and lock the lid, ensuring that the Pressure Valve is in the Sealing Position.
Select the Bean/Chili button and set the cooking time for 22 minutes.
Full Natural Pressure Release
Once the cooking time is complete, allow a full NPR (Natural Pressure Release).
All that means is letting your Instant Pot sit until the Float Valve has dropped on its own. This can take some time – generally more than 30 minutes.
Once all the pressure has been released, and the Float Valve has dropped, carefully remove the lid.
Then, carefully, move the inner liner to a heatproof surface and give the soup a good stir.
Serve immediately. This soup will go well with crusty bread, crackers, or even tortilla chips!
Refrigerate or Freeze
This soup can also be refrigerated or frozen for later use.
Be sure to label and date any soup you freeze so it is easily identifiable later.
We hope you will give this soup a try and enjoy it as much as we do.
Feel free to print out the recipe.
Spicy Red and Black Bean Soup
- 6 cups vegetable broth
- 1 cup dry black beans rinsed
- 1 cup dry red beans rinsed
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 1 stalk celery chopped
- 4 cloves garlic minced
- 2 cups corn fresh or frozen
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons sea salt
- 1 tablespoon jalapeno pepper chopped
- 28 ounces seasoned diced tomatoes canned with juice
- Prepare all ingredients per list of ingredients.
- Place all of the ingredients in the inner liner of your Instant Pot, preferably in the order given. DO NOT STIR!
- Note 1: the reason we don’t stir this is to prevent getting a “burn notice” if the tomatoes are in contact with the bottom of the liner.
- Note 2: We used semi-frozen, homemade vegetable broth in this recipe. And, yes, you can put frozen broth in your Instant Pot. It will jus take a little longer to come to pressure.
- Place the inner liner in your Instant Pot. Close and lock the lid ensuring that the Pressure Valve is in the Sealing position.
- Select the Bean/Chili button and set the cooking time for 22 minutes.
- Once the cooking time is complete, allow a Full Natural Pressure Release (NPR). All this means is letting your Instant Pot sit until the Float Valve has dropped on its own.
- Once the Float Valve has dropped, carefully remove the lid.
- Then, carefully remove the inner liner to a heatproof surface.
- Stir well and serve immediately, or refrigerate or freeze for later use.
- Time to come to pressure: approx. 40 minutes (using semi-frozen broth)
- Cooking time: 22 minutes
- Full Natural Pressure Release: approx. 35 minutes
- Total Instant Pot Time: approx. 1 hour 37 minutes