Sandie's Black Bean and Sweet Potato Soup
1 medium onion, finely diced
2 cloves garlic, minced
1 small red, orange or yellow, or green pepper (I used all four), diced
1 medium carrot, shredded (or finely diced)
1 large sweet potato, diced
1 15 oz. can black beans, drained
1 14.5 oz. can diced tomatoes
2 cups water
2-tbsp. Pickapeppa sauce (adds a wonderful, distinct flavor)
Juice from one lime
Cilantro (optional)
Dump all ingredients, except for the lime juice & cilantro, into your pressure cooker. Seal, and bring to high pressure. Cook for 3 - 5 minutes, turn off heat and allow the pressure to come down naturally. Add lime juice & cilantro just before serving.
This is another of my favorite black bean soup recipes - originally posted on the VegSource McDougall recipe board by jermama.
Breathtaking Black Bean Soup recipe from PCC in Seattle
veg broth
1 red onion, diced
6 cloves garlic, minced
1 tsp cumin
2 tsp chili pwdr
dash cinnamon, salt
2 TBSP Sucanat (like brown sugar)
1 bunch cilantro, chpd
6 tomatoes, chpd (I have subbed 2 cans roasted tomatoes before)
3 cans black beans, drained
5 cups vegetable stock
lime juice
In heavy soup pot, saute onion around 5-7 min. Add garlic, cumin, chili pwdr, cinnamon, salt, Sucanat and 1/2 the bunch of cilantro. Saute 2-3 minutes. Add tomatoes and beans. Saute 2-3 min. Add stock and bring to a boil. Blend 1-2 cups of soup in a blender and then return it to the pot. Add splash of lime juice and the rest of the chopped cilantro.
