Spicy Black Bean Soup in an Instant Pot, Slow Cooker, or on the stovetop is a delicious, spicy, hearty meat-free soup that is always a huge hit!
At our church every Sunday, we host a fellowship hour after the service where we all get to chat and have a small meal after a long morning.
It’s a nice tradition- and gives us a chance to hang out with our friends who we don’t get to see very often.
The only drawback is making big enough meals when it’s our turn to host the fellowship – especially during lent (when our Greek Orthodox Church follows a fast that is basically a vegan diet (fish and wine are ok certain days) until Pascha/Easter.)
This last weekend, my husband wanted to put our new Instant Pot to good use (he’s possibly addicted to it even more than I am), and try out making a bean soup straight from dried beans (no pre-soaking.)
Dried beans are a big favorite for us during lent – they are inexpensive, easy, and can fit into lots of meals – but soaking and re-hydrating them is a MAJOR pain.
Luckily, Luke’s master plan for a soup with NO pre-soaking (if you have an Instant Pot – if you don’t I have instructions for a stove-top or slow cooker recipe listed below, as well) was a massive success – it was so delicious, the soup was one of the first things gone from the table!
This soup is insanely easy – just sautee and dump the ingredients, and let the Instant Pot do all the work.
The roasted peppers give a rich, smoky, and almost meaty flavor to the soup – without adding any meat whatsoever – making this a perfect vegan or meat-free monday dish.
Of course, if you’re looking to dress it up a bit, you can always add some sharp cheddar cheese or even crunchy tortilla strips on top.
This soup is so delicious and easy, we came home from church and made it again for dinner that night – and have had it twice since. It’s seriously THAT good!
Meal Prep Tip: This soup is great to make in a giant batch, and then portion out for lunches. You can also easily freeze it in single-serve sizes, so that you have a hearty, delicious meal at the ready whenever you need it!
Now, I really do recommend making this in an Instant Pot (NO SOAKING TIME!!!), but it can easily be done in a slow cooker or on the stovetop as well. If you are looking for an Instant Pot (the most magical kitchen device you’ll ever use), check out my shopping guide below.
Important Instant Pot Note:
this is a double batch of soup – if making in a 6 quart pot (like I did in this video) make sure to cook it in *2* batches, to give the beans more room to expand. If you have a larger pot, you should be ok (you’ll want it just above 1/2 full).
I show the entire batch in a pot for video purposes, but you want more room for your beans to expand, and steam to create pressure!!!
Spicy Black Bean Soup
- 3 tbsp grapeseed oil, or sunflower, divided
- 2 lb black beans, Dried, if not using an instant pot, soak beans to rehydrate the day before making soup
- 1 onion
- 1/4 cup garlic, diced
- 1 bell pepper, diced
- 2 leeks, diced and divided
- 3 poblano peppers
- 3 12 oz vegetable stock
- 4 12 oz cans Ro-Tel diced tomatoes - preferably 2 original, 1 chili, 1 hot
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp cumin
- 2 tbsp oregano
- 2 bay leaves
- Preheat oven to 350 degrees.
- On a baking sheet, lay out poblano peppers with a drizzle of oil.
- Bake until skin is blistered and browned.
- When done, remove tops and dice.
- While poblanos cook, turn instant pot (or a large stock pot) to simmer.
- Add in oil and heat until shimmery.
- Add diced onion, garlic, and leeks.
- Simmer until lightly browned and softened.
- Add 2 containers of stock, and ro-tel.
- Add beans.
- Add spices and bay leaves.
- If cooking in an instant pot, set to seal and cook on high pressure for 50 minutes (We've tried both natural release and forced release, the beans are softer with natural release, and a bit firmer with forced - both are very delicious, so this is up to your preferences.)
- If cooking on the stovetop, let simmer on low for 1 hour.
- If cooking in a slow cooker, let cook on low for 4-5 hours.
- In a large pan over medium high heat, soften 1 diced leek and a diced bell pepper. Cook until very soft and lightly browned.
- When soup is heated and beans are very soft, add diced pepper and leek, as well as the diced poblano peppers into soup.
- Add the final container of stock in, and mix well.
- Serve immediately, or portion servings for lunches or even to freeze.
Amount Per Serving: Calories: 138 Sodium: 137mg Carbohydrates: 21g Fiber: 7g Sugar: 2g Protein: 6g