Black Bean Soup
1. Soak dry black beans overnight or a minimum of 8 hrs
2. Set Instant Pot to sauté. Add in prepared garlic, onion, celery and carrot. Sauté for about 6-8 minutes until onions begin to look translucent, stirring occasionally. (Add small splashes of water if veggies begin to stick)
3. To instant pot add peppers, jalapenos, spices, soaked and drained black beans and tomato paste and mix to combine. Stir in water and make sure all tomato paste is fully incorporated before pressure cooking.
4. Pressure cook for 8 minutes and allow natural release.
5. When pressure release valve has gone down, use immersion blended to blend soup to desired texture. I prefer mostly smooth with just a little chunkiness left behind. (Can alternatively allow soup to cool a bit more and then carefully blend 3/4 of soup in a stand blender)
6. Stir in lime juice, and salt & pepper to taste. Stir in cashew cream (recipe below) or alternatively top each bowl with a dollop individually. Serve with any or all of the optional toppings listed!
Smoky Cashew Cream*
1. Blend all ingredients in a bullet style blender!
Use as a topping for the soup as you serve, or mix it all directly into the soup before serving.
Notes
*Cashew Substitution– If you have a nut allergy but still prefer a creamy soup, you could stir in 1 cup full fat canned coconut milk as an alternative.
Storage- Soup will keep in the fridge for 5-7 days