Whether you’re slow cooking or cooking in the Instant Pot, this is the quintessential black bean soup, in a ready-to-make (or ready to give) Black Bean Soup Mix. Ease up on the crushed red pepper if you don’t like it as spicy.
Check out all of our other dry mixes here.
Servings : 4
Ingredients
Homemade Vegetable Bouillon Mix
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Black Bean Soup Mix
- 3/4 cup dry black beans
- 1/2 cup dry white beans we used great northern beans
- 1/2 Tbsp dried minced onion
- 2 tsp garlic powder
- 2 Tbsp cumin
- 1/4 tsp crushed red pepper
- 1/4 tsp celery seed
- 1 bay leaf
- 1/2 tsp pepper
- 1/2 Tbsp Chili Powder
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Bouillon
- Mix all bouillon ingredients in a small bowl. Set aside 2 teaspoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 tsp is needed for this recipe.
Soup Mix
- Add all soup mix ingredients, plus 2 teaspoons bouillon mix, to a jar (1 pint) or other airtight container. Seal and store in a cool dry place. Store remaining bouillon mix in an airtight container in a cool dry place.
To Make Soup (Slow Cooker)
- Add contents of jar plus 6 cups water to a slow cooker. Cook on high 6-7 hours or until beans are tender.
To Make Soup (Instant Pot)
- Add contents of jar plus 6 cups water to Instant Pot. Lock lid; set valve to sealing. Program for Multigrain. Allow for natural pressure release.
Tried this recipe?Let us know how it was!
Comments (0)