Black Bean Vegetable Soup

Instructions

1. 1

   Cook the black beans

   • Place the soaked and drained black beans in a pressure cooker with 4 cups of fresh water.
   • Secure the lid and cook on high pressure for 10-12 minutes.
   • Allow the pressure to release naturally. Drain the beans, discard the cooking water, and set the beans aside.
2. 2

   Sauté the vegetables

   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, until softened.
   • Add the red bell pepper and minced garlic. Cook for another 2 minutes until fragrant.
3. 3

   Toast the spices and simmer the soup

   • Stir in the cumin powder and chili powder, and cook for 30 seconds until aromatic.
   • Pour in 6 cups of water, add the cooked black beans, bay leaf, dried oregano, salt, and black pepper.