Black Bean Soup with Tortilla Strips

The Foodies' KitchenAugust 15, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Black Bean Soup is a recipe that is often prepared in Guatemalan homes. There are several ways to prepare it, some people like to add bacon, or dairy to the recipe.

In this version, we used a variety of vegetables that give it all its flavor, and we keep the preparation very simple. We used our Instant Pot and you only need to add all the ingredients and broth to the pot and with the Pressure Cook function it’s ready in 30 minutes. If you have a hand blender, you can blend the soup in the same pot. Easy peasy!

This recipe can be made the same way in a regular pressure cooker, or in a pot on the stovetop too! Simply add all the ingredients and cook for 2 to 2 ½ hours, covered and over medium heat. Check that the beans are well cooked, and that’s it. You can continue with the following steps to blend and serve your soup.

This soup is thick in its texture, so you can add more liquid to make it to your liking. To serve it, we added Mondu tortilla strip topping that gave it a delicious touch. We chose the Cheddar Chipotle flavored ones, or you can use the Lightly Salted ones.

Helga & Kitty

Black Bean Soup with Tortilla Strips

Yields 6-8 servings

Ingredients:
1 large onion, chopped
4-6 garlic cloves, chopped
4 stalks of celery, chopped
1 bell pepper, chopped
1 medium carrot, chopped
1 small bunch of cilantro, whole
3 teaspoons cumin
2 cups dry black beans, rinsed
8 cups vegetable broth or chicken broth
2 teaspoons salt (more to taste)
Mondu Cheddar Chipotle Tortilla strips
Parsley, for garnish

Instructions

Add all the chopped vegetables, cilantro bunch, dry black beans, vegetable or chicken broth cumin, and salt to the pot of your Instant Pot. See above for notes on other cooking methods. Give it one good mix.
Pressure cook on HIGH for 30 minutes. Once the time is up, release the pressure manually.
Using a ladle with open holes, scoop out 1-1.5 cups of black beans and discard the cilantro bunch. Blend the rest of the soup using an immersion blender or in a blender.
Pour the blended soup back into the instant pot and add in the reserved black beans. Mix, taste, and add more salt or cumin as needed. Serve immediately. Garnish with Mondu tortilla strips and chopped parsley.

Other toppings:

Avocado, salsa, cream, white or brown rice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest, or Tumblr.