Cuban Black Bean Soup

Cuban Black Bean Soup

A delicious Cuban Black Bean Soup recipe can be made in an Instant Pot with dry beans or on your stovetop. Vegan and delicious! See notes for the stovetop version or canned beans.
Ingredients:
3 tablespoons olive oil
2 onions diced
2 bell peppers diced (red and yellow are best)
1 ancho chili
6 garlic cloves
2 teaspoon salt
2 teaspoons oregano
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne or chipotle (optional)
1 tablespoon tomato paste
4 cups veggie or chicken stock or broth
2 cups water
1 lb. dried black beans, unsoaked, see notes

1 teaspoon honey or sugar
Squeeze of lime

Optional Garnishes

 Thinly sliced red onion (or scallions)

cilantro

avocado

sour cream, or vegan sour cream, 

toasted coconut

tortilla chips

roasted sweet potato chips or plantain chips

sliced fresh chilis

orange zest
Pick something crunchy, Creamy and green.
Directions Insta Pot:
Heat oil on the "sauté" function of your Insta Pot.  Add the onions, peppers, garlic, and salt.  Sauté 10 -12 minutes, until very soft.  Take your time here.

Add oregano, bay leaves, cumin, smoked paprika, and tomato paste.  Sauté for 1 minute.  

Add vegetable broth and water*, scraping up any browned bits.  If you are using soaked beans leave out the water. 

Add the dry unsoaked beans, give a stir and set Insta Pot on high pressure for 30 minutes.