This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.
Course Dinner, Soups
Cuisine Mexican
Keyword black beans, millet vegetable soup, taco
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1tbspOlive oil
1CupChopped onion
3Clovesminced Garlic
3/4cupChopped tomatoes
1Can Black beans rinsed and drained
1CupFrozen corn
1tbspTomato paste
1CupChopped green bell peppers
3tbspTaco seasoning
Salt as per taste
2 1/2 CupsVegetable broth
cilantro leaves choppedFor garnish
Optional Toppings
Avocado sliced or cut into small pieces
Cheddar Cheese shredded (skip for vegan or use vegan cheese)
Sour cream (skip for vegan or use vegan greek yogurt)
Tortilla chips (skip for gluten-free)
Red onion diced
Jalapeno sliced
Lime wedges
Instructions
Set the instant pot option to saute mode.
Add oil to pot
Once the oil is hot add crushed garlic and chopped onion. Saute for 2 mins
Add all the remaining ingredients to your pot in this order: black beans,tomatoes, corn, green bell peppers,tomato paste, taco seasoning, salt, and vegetable broth. Mix well.
Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure.
When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves.
Serve with any of the optional toppings you like!
Notes
Taco Seasoning: If you don't have taco seasoning, you can use the below spices. 1 tsp paprika 2 tsp cumin 1 tsp oregano 1/2 tsp saltStoring Taco Soup: This Taco Soup will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.