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WW Recipe of the Day: Easy InstantPot Black Bean Soup for Two
How I love my Instant Pot (affiliate link)! Here’s a perfect example of how busy lives can still eat well and prepare tasty, healthy cooking in “an instant.” This black bean soup with canned beans takes less than 10 minutes, can be made mild or super spicy and is filling and full of flavor.
If you have an immersion blender (affiliate link), you can save a step and both puree and cook the soup in the same pot.
With just a few ingredients lunch or dinner can be minutes away.
How Many Calories and WW Points in this Instant Pot Black Bean Soup?
According to my calculations, each serving has 185 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Because most of the calories in wine comes from the alcohol, which evaporates during cooking, I decreased the Points by 1 per serving. If you prefer to skip the wine and use more broth instead you can deduct 1 Point from each serving.
Recipe Notes
Hot and spicy pico de gallo can be substituted for the milder version if you love the heat.
Avocado, cilantro, additional lime juice can either be added right to the soup or to the pico de gallo garnish on top for a more assertive taste.
Vegans can substitute vegetable broth (affiliate link) for the chicken and white can replace red wine. If you prefer you can skip the wine and use more broth instead.
What Do You Eat with Black Bean Soup?
Chips, bread rounds and a crisp salad go well with this filling soup. I do love avocados and often chop them to add to the pico or serve on the side. If you use them, make sure they are fairly ripe; crunchy ones just lack in flavor and mouth feel.
What to Do with Leftover Soup?
A leftover cup of soup can be reheated in the next few days for a quick pick me up. Bean soups freeze well, so I generally make extra and freeze some in plastic containers.
If you’ve made this Instant Black Bean Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Instant Pot Black Bean Soup
Equipment
Ingredients
- 1 can (15.5 ounces) black beans
- 1 large garlic clove
- 1/2 cup chicken broth
- 1/2 cup prepared mild pico de gallo
- 1/4 cup red wine
- 3/4 teaspoon ground cumin
- Salt and pepper
Optional garnishes:
- Pico de gallo, avocado, sour cream
Instructions
- Place all the ingredients in a food processor (affiliate link), seasoning lightly with salt and pepper. Pulse to a chunky consistency.
- Pour into Instant Pot (affiliate link), lock the lid, make sure the vent is in "sealing" position and set to pressure cook for 2 minutes on high.
- When the pot has finished the cycle, select cancel and flip the vent to "venting" to do a quick release. Stir, taste and adjust the seasonings.
- Top with additional pico de gallo, cilantro, avocado cubes or a combination of all, if desired
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Hot and spicy pico de gallo can be substituted for the milder version if you love the heat. Avocado, cilantro, additional lime juice can either be added right to the soup or to the pico de gallo garnish on top. for a more assertive taste. Vegans can substitute vegetable broth for the chicken and white can replace red wine. If you prefer you can skip the wine and use more broth instead. Because most of the calories in wine comes from the alcohol, which evaporates during cooking, I decreased the Points by 1 per serving. If you prefer to skip the wine and use more broth instead you can deduct 1 Point from each serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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