Munchie Monday: Quick and Easy Black Bean Soup

Last Sunday the full-time senior missionaries were meeting at the President's house for a potluck dinner and Family Home Evening.  We were asked to bring soup.  Immediately I decided on black bean soup since it is something that Dear One likes, thanks do DIL A's wonderful rendition of the soup.

On Friday I put four cups of dried black beans into the Instant Pot and filled it with water.  Rinsed the beans well, drained, then filled with lots of water again and let them soak overnight.  On Saturday morning I drained and rinsed the beans again then cooked the beans for 30 minutes on the Bean cycle then made some wonderful black bean soup using a luscious recipe.

Except, it wasn't!  I had doubled the recipe due to the size of the crowd.  It turns out that some recipes cannot be doubled.  At least, cumin seems to be a deciding factor here.  The soup was bitter, SO....Saturday evening I went to our local Grocery Outlet and did not find ingredients so I went to Winco, a grocery store which stays open 24 hours a day.  I think that is a good thing!

When I came back from Winco with a full bag of ingredients (plus some cream soda for the cream-soda-lover in the family, I was too tired to make another black bean soup.  So I went to bed.  The next day after the afternoon session of General Conference I made the soup.

This is what I did:

3 cans Progresso Vegetable soup

Full bottle of Victoria Salsa Verde

1 can Black Bean Vegetarian Soup and 1 can Refried Black Beans

Three cans Rosaritas low fat Black Beans

All these went into a large stainless steel pot where I stirred them well until the soup was well-warmed.  I then put it into the stainless steel liner in the Instant Pot and turned the pot onto high.  By this time there was only an hour before we had to leave for the evening.

The soup tasted good to me and several others thought it was good as well.