Ingredients and Weight: - 2 tablespoons olive oil - 1 medium yellow onion, chopped (about 1 cup) - 2 medium carrots, chopped (about 1 cup) - 2 celery stalks, chopped (about 1 cup) - 3 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 (28-ounce) can diced tomatoes (undrained) - 3 cups vegetable broth - 2 (15-ounce) cans black beans, rinsed and drained - 1 cup frozen corn - 1 (10-ounce) can chopped green chiles (optional) - Salt and pepper to taste - Lime wedges and cilantro for serving (optional)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (from 1 to 5, simple to difficult)
Preparation Method Steps: 1. Turn on the Instant Pot to the "Sauté" setting. Add the olive oil and heat until shimmering. 2. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, or until softened. 3. Stir in the cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute more, or until fragrant. 4. Add the diced tomatoes and vegetable broth. Bring to a simmer. 5. Add the black beans, corn, and green chiles (if using). Season with salt and pepper to taste. 6. Close the lid and set the Instant Pot to "Manual" mode with high pressure. Cook for 20 minutes. 7. Once the cooking time has completed, let the pressure release naturally for 10 minutes. 8. Use an immersion blender or transfer to a regular blender to puree the soup until smooth. 9. Taste and adjust seasonings as needed.
Nutritional Information: - Calories: 250 - Fat: 10g - Carbohydrates: 35g - Protein: 10g - Fiber: 10g
Dish Characteristics: - Rich and flavorful - Creamy and satisfying - Comforting and warm - Vegan and gluten-free - Perfect for a quick and easy weeknight meal
User Comments: - "This soup is so easy to make and absolutely delicious. I love the spicy kick and the creamy texture." - Emily J - "I made this soup with chicken broth instead of vegetable broth, and it was equally as good. My family loved it!" - Maria S - "I added some avocado slices to the top, and it was the perfect finishing touch. This soup is now a favorite in our house." - David L
Special Precautions and Tips: - Be careful not to overcook the vegetables, as they should still retain a bit of a bite. - If you don't have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender. - Serve the soup with your favorite toppings, such as lime wedges, cilantro, sour cream, or tortilla chips.