Red and Black Bean Soup

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Red and Black Bean Soup/Pressure Cooker. 

Good in cold or hot weather, this healthy and hearty soup satisfies and curbs the appetite. It comes together relatively quick and tastes like it’s been simmering for hours. The multi cooker encapsulates flavor and is a great time saver. Skip the potatoes if you are trying to reduce carbs. Beans are low in calories, have “good” carbs, protein, high nutrients and high fiber.

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Red and Black Bean Soup


  • 1 1/2 cups dry black beans
  • 1 cup dry red kidney beans
  • 3 cups boiling water
  • 2 teaspoons sugar
  • 3 tablespoons vinegar
  • 2 cloves garlic chopped
  • 1 sweet onion,diced
  • 2 potatoes, diced
  • 2 celery stalks, diced (include any celery leaves)
  • 1 jalapeno, diced with seeds removed (or opt for a sweet pepper if desired)
  • 2 tablespoons tomato paste
  • 6 cups hot vegetable broth (chicken or beef broth may be substituted)
  • 1 bay leaf
  • A handful of fresh cilantro, chopped
  • A few dashes of Worcestershire Sauce
  • 1 tablespoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon Adobo seasoning
  • A pinch of salt and black pepper


  1. Soak the dried beans in boiling water for 2 hours.
  2. On a sauté setting heat the onion and sugar until golden brown, add the vinegar and cook for one minute.
  3. Turn the multi cooker off, add the beans and stir in the remaining ingredients. Set the multi cooker to 19 minutes and cook, turn the unit off and let the unit cool for 15 minutes before releasing the pressure.
  4. Stir, taste and adjust, puree half of the soup- with a hand held blender. Using the sauté setting continue to boil the soup until it reaches desired consistency.
  5. Note: Serve with a dollop of sour cream if desired.
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