About this recipe
This Instant Pot Black Bean Soup with Kale is your new go-to. Packed with bold Mexican flavors, it’s nourishing and perfect for busy nights. Whether you’re returning from soccer practice or meal prepping, this recipe covers you. This soup is everything you want: nourishing with an umami flavor that makes you crave it. I love it because it’s ready when I get home. I just add all the ingredients to the instant pot, set it, and forget about dinner. It’s so easy!
It is just amazing! But I love it more because the kids around dinner are ready when I come home from soccer practice or driving. I add all the ingredients to the instant pot, set it, and forget about dinner. It is so easy.
Why You’ll Love This Black Bean Soup
- Nourishing & Flavorful: Loaded with protein-rich black beans, hearty kale, and a smoky, umami-packed broth.
- Super Easy: Set it and forget it! Make it in the Instant Pot, crockpot, or stovetop—your choice.
- Meal Prep Friendly: Great for leftovers and freezes beautifully for future meals.
- Customizable: Add toppings, tweak the spices, or swap in your favorite greens.
Ingredients for the vegan instant pot black bean soup
- You can use oil or skip it. If you use it, use neutral-tasting oil, like avocado or safflower.
- Onion, chopped, or sliced onion works well in this recipe.
- This recipe is perfect for using overripe tomatoes. You could also use canned tomatoes or homemade tomato sauce.
- Cumin, coriander, and garlic powder; you can use whole seed or ground spices.
- There is no need to soak black beans. Use pinto beans or any other bean.
- Water or vegetable stock.
- Kale & corn kernels, fresh or frozen.
How to make this vegan black bean soup?
Instant-pot method: Turn on sauté, add oil and chopped onion. Sauté for three minutes, add tomatoes, spices, salt, and black beans. Add water, cover, and set to high pressure for 40 minutes. Once the beans are soft, add corn and kale, allowing the kale to wilt in the soup.
Crockpot, add your ingredients and set it up for 4 hours on high or until the beans are cooked. If your crockpot has the sauté function, sauté the onion and spices before. When the beans are soft and fully cooked, add the corn and the kale. The kale will wilt with the heat of the soup.
Stove. To prepare this vegan black bean soup on the stove, start by adding oil to a pot and sautéing the aromatics and spices. Next, incorporate the remaining ingredients and cook until the black beans are soft. Once the beans are fully cooked, add the corn and kale. The heat from the soup will wilt the kale.
🔥Do not forget to move the knob on the lid to the sealed position.
Do you recommend buying the instant pot?
The Instant- Pot has been a game-changer for me. I can not recommend it; enough; it is a kitchen gadget that is worth buying. But if you don’t have it, do not worry; you can also make this black bean vegan soup on the stove.
Best toppings for the kale and black bean soup
- Pico de gallo, I would do the authentic pico de gallo with this soup.
- Mexican crema, you can do crema, tofu Mexican crema, or cashew sour cream.
- Fresh herbs and aromatics: Scallions, cilantro, chives, mint, oregano, diced red onion, you choose.
- Chipotle vegan queso or a spoonful of chipotle paste for an extra smoky taste.
How to store the vegan black bean soup
This soup will last up to 5 days in the fridge in an airtight container. This black bean soup freezes well; you can freeze it as a whole or in individual portions.
How to Customize Your Soup
Make It Spicy: Add chipotle peppers, dried ancho chiles, or guajillo for a smoky kick.
Switch Up the Greens: Swap kale for spinach, beet greens, or collard greens.
Make It Even Faster: Use canned black beans and cook on the stovetop.
Boost Flavor: Stir in salsa verde, a squeeze of lime, or a spoonful of chipotle adobo sauce.
Instant Pot Black Bean Soup with Kale (Easy & Healthy!)
Equipment
Ingredients
Soup Base
- 2 tablespoons neutral oil avocado or safflower – optional
- 1 onion chopped
- 5 medium tomatoes roughly chopped or pulsed in a food processor
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups black beans soaked or unsoaked
- 4 cups water or vegetable stock
- 1 cup frozen corn kernels
- 4 large handfuls chopped kale
Instructions
🌟 Instant Pot Method:
- Turn on the Sauté function and heat the oil (if using). Add the chopped onion and sauté for 3 minutes.
- Add the tomatoes, spices, salt, and black beans. Stir well.
- Pour in the water or vegetable stock, then seal the lid. (Don’t forget to set the sealing knob to “Sealed”!)
- Cook on high pressure for 40 minutes.
- Once done, let the pressure release naturally for 10 minutes, then manually release the rest.
- Stir in the corn and kale. The kale will wilt from the heat of the soup.
- Serve hot and top with avocado, scallions, cilantro, and cashew cream.
⏳ Slow Cooker (Crockpot) Method:
- Add all ingredients (except corn and kale) to the slow cooker. Stir well.
- Cook on high for 4 hours or low for 6-8 hours, until beans are tender.
- Stir in the corn and kale before serving.
🔥 Stovetop Method:
- Heat oil in a large pot over medium heat. Sauté onion for 3 minutes.
- Add tomatoes, spices, salt, and black beans. Stir well.
- Pour in the water and bring to a boil. Reduce heat and simmer for 90 minutes, or until beans are soft.
- Stir in the corn and kale, then serve with your favorite toppings.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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