Saturday, November 18, 2017

the best instant pot black bean and sweet potato soup (plus it's vegan!)

Here's the thing: my tastes keep changing and catching me off guard. Prior to this year I hated everything sweet potatoes stood for. "Potatoes aren't supposed to be sweet!" I would yell. To me, sweet potatoes were the invalids of the root vegetable world. Heathens, if you will.

When Jon told me he would be making sweet potato soup I grimaced. He asked if I would try any and I said of course I would try it but don't get your hopes up because sweet potatoes are a joke.

I don't know what black magic Jon worked with the pressure cooker, but that soup was frigging amazing. Furthermore, it was really healthy (there's no oil and since it's vegan it's obviously plant-based) and since it was cooked in a pressure cooker, it was super easy to make. We don't actually have an Instant Pot, but I know that's the type of pressure cooker most have, so here we are with a recipe tailored to you.

Instant Pot Sweet Potato and Black Bean Soup

Ingredients
1 pound sweet potatoes, peeled and diced
1 small onion, diced
2 roma tomatoes, seeded and diced
3 gloves garlic
1 stalk celery, diced
2 large carrots, diced
1 cup dry black beans
4 cups veggie broth
1 teaspoon salt
2 teaspoons dried rosemary, crushed (you can use your hands to do this)
2 bay leaves

Instructions
Set the Instant Pot to saute. Add a little bit of water*, onion, garlic and celery and saute until softened. Let brown slightly. Add slightly more water, the sweet potatoes and carrots and saute until the carrots and potatoes are slightly browned. Add remaining ingredients, close the lid and cook on high pressure for 23 minutes. When the time is up, allow for natural pressure release (about another 20 minutes). Remove bay leaves and stir with a wooden spoon. The potatoes will break up with stirring. 

*If you'd like you could substitute oil, but Jon cooks almost entirely without oil and it still turns out great. The key is just adding a little bit of water whenever anything starts to stick. The water will evaporate but not before soaking flavor into the food you are cooking.

I didn't take a picture because I blinked and it was gone, but I promise you the next time we make it I will take a photo. That being said, it is definitely not the prettiest soup, but what it lacks in looks it makes up for in flavor.

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