Fructose Free Instant Pot Black Bean Soup
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 lb dried black beans, rinsed and picked over
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 5 cups low-sodium chicken broth
- 1 cup water
- 2 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- sour cream, for serving (optional)
- fresh cilantro, chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.
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