Watch me make this recipe here:
Note: Uses liquid from Black Beans Recipe
1 12 oz bag frozen, organic corn
1 16 oz bag frozen pepper and onion
1 16 oz bag frozen California veggie mix
1 jar low or no salt salsa or 1 can of no salt tomatoes
1 TBS cumin
1/4 cup non-fortified, nutritional yeast
2 TBS Benson Table Tasty (I use this often, but you may use your favorite salt substitute.)
1 TBS Chilly 9000 (or to taste)
1 can no salt Rotell (optional for heat)
4 cups cooked, black beans or 2 cans, unsalted, black beans.
Add water to max fill line
Put all ingredients in Instant Pot
Cook for 1 minute.
I like to add cooked a starch like farro, brown rice, potato or quinoa also mushrooms to my bowl of black bean soup when I serve it.
I like to freeze extra soup in silicone bags for future, delicious meals.
I use these to remove the Instant Pot liner for easy pouring.
This is so much fun to use to release steam from the Instant Pot. I have a dragon which blows steam!
It is handy to have instant boiling water at your sink. This is what I have at my kitchen sink.
If you would like help to learn how to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.
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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell
Be Strong, Be Well and Be Green!