Instapot Black Bean Soup — Fig and Olive

Though this recipe is written for Instapot use, it can easily be done in a large stock pot. You will need an immersion blender.

First, the beans:

1 1/2 cups dried black beans

1/2 small yellow onion, peeled and halved

3 bay leaves

3 garlic cloves, peeled but left whole

1 tsp salt

4 cups water

Rinse the beans in a colander under cold water, then add to the Instapot, along with the rest of the ingredients.

Lock the lid and set to the “high pressure” option for 45 minutes.

Drain the beans and remove onion, garlic and bay leaves. Set aside.

For the rest of the soup:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium carrot, peeled and chopped

2 stalks of celery, chopped

1 medium red bell pepper, chopped

5 garlic cloves

1 cup Italian flat-leaf parsley, chopped

8 oz mild Italian sausage

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons smoked paprika

1/4 cup red wine vinegar

1 quart (32 fl oz) chicken stock

salt and pepper, to taste

First, turn the Instapot to its Sauté cycle. Make a soffrito (basically what the Italian version of the French mirepoix, here adding bell pepper as well) by adding the olive oil, then the onion, carrot, celery, bell pepper and parsley. Stir frequently and cook until the vegetables are translucent, about 5 minutes. Then add the sausage and the spices and cook another 5 -7 minutes, until meat is browned. Season with salt and pepper.

Add the vinegar and stir, scraping any brown bits off the bottom of your Instapot. Cook for 2-3 minutes, until all the vinegar has bubbled away.

Add the stock and beans to the pot and allow the ingredients to come to a boil. Stir ingredients a few times.

Turn the Instapot to it’s “Soup” option and set it to 45 minutes. When the time is up, pulse the soup with an immersion blender so that the beans are broken up but not pureed like baby food-some bite and texture is good.

Serve the soup with desired garnishes such as: lime wedges, sliced tomatoes or peppers, finely chopped red onion, cilantro leaves, sour cream, chopped avocado and tortilla chips.