Black Bean Soup

I've made this delicious and inexpensive soup a couple times now, using garden grown herbs and tomatoes. After my roma tomato harvest last year, I've been trying to come up with recipes for how to use up the rest of the frozen tomatoes I've had hanging around. I hope you like it!

Ingredients

1 1/2 cup dry black beans, soaked for at least 4 hours, drained and rinsed

1 red pepper, diced

6 Roma tomatoes

2 carrots, peeled and diced

1 stalk celery, chopped

1 sprig of oregano, leaves finely minced

1/2 sprig of rosemary, leaves finely minced

Mushrooms, any kind, about 1/2 cup, chopped small

2 1/2 cups water

3 cloves garlic, minced

1 teaspoon salt

Black pepper

1 teaspoon ground cumin

1teaspoon ground coriander

1/4 teaspoon chipotle powder

1/8 teaspoon ground nutmeg

3 teaspoons powdered vegetable broth, or equivalent of your favorite 

Directions

Add all of the ingredients to your instant pot or pressure cooker. Cook as recommended by your appliance. I cooked mine on high for 8 minutes. Release the pressure as instructed by your appliance. 

Remove the tomatoes, about 1/2 cup cooked beans, and some of the liquid. Puree in a blender or food processor. Add the purée back to the pot and stir. 

Makes about four servings. 

Notes on ingredients and changes

You can omit the carrots if desired and it's still delicious. I used dried and then rehydrated mushrooms. If you do not have an instant pot, you can cook it in a pot on the stove until the beans are cooked thoroughly, or use 2 cans of black beans instead. More water may be needed.