Vegan Black Bean Soup

I call this THE SOUP. Vegan Black Bean Soup​ is quite possibly the easiest soup in the world to make.  Everyone loves it - especially kids.  My non-vegetarian son requests it all the time. When their friends come over to hang out, I serve it.  My son's best friend ate three bowls the last time he came over! They go home and tell their parents how delicious the black bean soup was.  When the parents text me asking for the "recipe," I am almost embarrassed to share, because it is so easy. However, I always do, because I feel like all parents need easy and healthy kid-approved recipes in their repertoire.

I originally got the recipe from my mom. Her recipe calls for 2 cans of black beans, which equates to about 3 cups of cooked black beans. Because I rarely have more than a can of beans in my pantry, I make a giant batch of Cuban-style  Black Beans​ and freeze in one cup portions. That way I can always make this soup with pantry and freezer ingredients. I even add extra beans, because I have them on hand and my kids love this soup so much.​

Vegan Black Bean Soup
Serves 4

Ingredients:
​4 cups prepared black beans
​1-16 ounce jar of salsa (I use medium)
​4 cups  vegetable stock
​1 teaspoon cumin
​1 teaspoon chili powder
1 teaspoon salt
​2 cups frozen corn

Directions:
​​1. Place everything, except the frozen corn into the ​Instant Pot®.  ​Set the pot to manual - high pressure for 5 minutes, making sure that the valve is set to sealing.  When finished, allow pressure to naturally release for 10 minutes and then do a quick pressure release by switching the valve to venting. 

​2. When safe to open, stir in the frozen corn. It will heat through immediately. Serve.
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