Ingredients
- 2can (15oz per can) black beansdrained and rinsed
- 1 red pepperdiced
- 1 yellow oniondiced (1 cup)
- 1cup frozen corn
- 1/4cup dry wild rice
- 2tablespoons chili powder
- 2teaspoons cumin
- 1/2teaspoon garlic powder
- 1/2teaspoon oregano
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 32oz vegetable broth4 cups
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients to your freezer bag. (If you are going to cook in an Instant Pot, do not add vegetable broth to the freezer bag. Wait to add it until the day of cooking.)
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Cook for 4-6 hours on “low” setting.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and saute 5 minutes to release some liquid.
- Flip over and add 32oz (4 cups) vegetable broth.
- Pressure cook 25 minutes.
- Natural release.
This is so flavorful, but considering I’m not a fan of black beans, I used kidney beans. It was wonderful and simple. So far all your meals here are Keepers. A little tweek here or there and the family loves them.
Awesome! Thank you, Alice!
I love this flavourful soup.
Hello Kelly. i just saw the live class for the ten meals. it was so much fun to watch. I have four kids of my own. 26-7 yo. as soon as the live class was over i purchased the pro. My family and I are not big fans of wild rice. Can I use regular white rice?
I FORGOT TO SAY THAT IT WAS FOR THE BLACK BEAN AND RICE SOUP
I am wondering where you can buy wild rice? Is it in bulk or in a package?
Either one will work. I believe I have bought it both ways in the past.
I just did my prep for my ten meals today. Made this Black Beans soup. So flavorful and served it with tortilla strips. Next time I may add Sour Cream as a topping instead of Shredded Cheese.
I love the shopping list and saved money too.
I purchased the pro 2 days ago.
We don’t like wild rice. Could I use white or brown rice as long as it wasn’t the quick cooking type?
I would think you could. She’s all about use what you have and substituting
Do you have to thaw before cooking?
When using the pressure cook method, do you use low or high pressure? Thank you 😀
I just made this in Instapot and you use it on high. It was awesome.
I added grated sweet potato, parsnips and rutabaga to thicken and add more vegetables to it, made it very thick and tasty. Will make again, my sister and I loved it.
Very point friendly for weight watchers as well.
For all the recipes that require black beans or any type of bean, do we always have to used canned? Would I be able to use dry black beans here? If yes, how would the cooking time change?
I dont think so since cooking from dry it takes 40-45 min in the instant pot, what I do is I do garbanzo, beans, black beans etc in the instant pot and then freeze them in small freezer bags instead of buying them in a can, then add them to my instant pot
I think the way to use dry black beans would be to could up ahead of time and freeze in recipe portion sizes and use like canned. Or cook the beas in the crock pot most of day and add the rest of ingredients midway through the cooking process.
This soup was so flavorful and filling. We loved it. First recipe I’ve tried since signing up. So excited. I also did my first freezer meals too. So glad I joined the Pro.
My boys ages 8, 5, and 2 loved this! We renamed it “Nacho Soup.”