Velvety Black Bean Soup





Pressure Cooker Recipe,  6-8 Servings:
1 medium onion, chopped
2 cloves garlic, minced
2 tbs olive oil
1 cup celery knob, diced
2 stalks of leeks, cut in rings
2 cups butternut squash, diced
1 liter vegetable stock (1 vegan (Rapunzel) broth cube 1 liter water)
2 cups of black beans, soaked overnight
1 dried chilli pepper
1 bay leaf
2-3 tbs chopped fresh rosemary leaves
1 tbs chopped parsley
Dollops of veg. sour cream for garnish

Saute onion and garlic in your pressure cooker until transparent. Add the cubed celery, squash and leeks and cook for 10 minutes.
Add the beans, chilli, with the rosemary, bay leaf and stock. Close the pressure cooker, bring ingredients to a boil until valve shuts and pressure builds till the second ring. (Compare instructions with your own cooker) Reduce heat and simmer for abt. 8 minutes. Turn off heat and wait abt. 5 minutes until the cooker has cooled and the pressure is down. Before opening the cooker, assure that all pressure is released, in doubt, rinse the closed cooker under cold water.
After opening the cooker, blend half of the soup in a food processor until smooth. Blend in veg. sour cream. Add parsley.
©Mighty Forks 2011

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