Along with my urge to wear flannel despite it still being 90+ degrees with 4,000% humidity is my recent obsession with eating healthier meals. I've been on a health kick for about a month now and I'm proud to say I've lost about 10 pounds by doing nothing but eating baked/grilled chicken instead of fried chicken tenders and cutting out potatoes and replacing them with an extra serving of vegetables.
But how was I going to keep that up over the winter when there isn't an over abundance of zucchini and fresh tomatoes available?
The answer? Soup.
I decided that I'd challenge myself to serve some kind of made-from-scratch soup on a weekly basis throughout the winter.
And I decided to share the recipe with you each week.
So, with no further ado, this week's recipe....
|Black Bean Soup, photo courtesy of delish.com|
Instant Pot Black Bean Soup
1 lb. dry black beans*
4 cups chicken stock
1/2 - 1 tsp. salt
2 - 4 stalks celery (including leaves) chopped
1 cup salsa
shredded cheddar cheese (optional)
sour cream (optional)
Rinse the beans and place in Instant Pot. Pour in the chicken stock then add enough water to cover by 2 or 3 inches. Add salt, celery and salsa. Seal the lid and cook on high pressure for 25 - 30 minutes then allow the pressure to release naturally.
Once the beans have finished cooking, blend/smash/puree the beans. A potato masher works great if you don't have a blender.
Scoop the soup into bowls and top with avocado, cheese and sour cream. Enjoy!
*No Instant Pot? Simply use a couple of cans of beans and leave out the water.