Instant pot black bean soup with avocado croutons. Easy to make vegan black bean soup topped with avocado bread croutons, red onion, lime, and cilantro. Non-Instant Pot recipe version included too.
Jump to RecipeThis soup is AMAZING. Repeat… This soup is AMAZING! I was messing about in the kitchen yesterday working on this black bean soup. I actually made two versions of it- one in the instant pot and the other in a regular stock pot. I made each version so I could have a recipe for those that don’t have an instant pot and for those who do. Who’s looking out for ya?? Me, that’s right. The instant pot is so great and this instant pot black bean soup is all the proof you will need. If you don’t have one, put it on your Christmas list… Here’s a link to the model I have–> Instant Pot. Anyway, I was loving the idea of the soup and was going to top it with finely diced red onion, cilantro, and chunks of avocado. Sounds good, right? Well, it is, but I thought- what about taking that avocado, smashing it onto some toasted bread and cutting it into croutons to be floated on top of the soup? Sounds even better, right?!
It was. Sometimes something so simple can make all the difference. I also have a little confession- I love to eat avocado toast, but I swore I would never put it on the blog or post it on Instagram. I hate reading comments on Instagram of other peoples posts about avocado toast. It’s all- “OMG Yum!”, and “This is AMAZE!”, and “Yay, I love Avo toast!!”. I usually start muttering to myself, or out loud sometimes, it’s freakin’ avocado on toast. That’s it! I’m sorry if you happen to be one of those people. You’re fine… really. I’m confessing and telling you that it’s me… I have the problem. I have to tell myself- “Kevin, you’re right. It IS JUST avocado on toast. What are you getting all worked up about?!”. I’m a work in progress… please be patient.
So yeah, this is just whole grain bread that is toasted, spread with smashed up avocado, lime, and cilantro, and then cut into croutons. This isn’t the next big culinary breakthrough, but it was an idea I had and it really works well with this instant pot black bean soup. I think you’ll love it.
Enough about the avocado croutons. The real star here has to black beans in an instant pot black bean soup! Don’t use canned beans and don’t bother soaking the black beans first. The dried black beans soften up nice with a little time on the stove or a very short time in the instant pot. Bonus- the soup is even better the next day. Enjoy!
Instant Pot Black Bean Soup with Avocado Croutons
Ingredients
Soup:
- 1/2 pound dried black beans rinsed and picked over
- 1 cup onions diced
- 1 cup celery diced
- 1 cup carrots diced
- 2 garlic cloves minced
- 1 jalapeno minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 Tablespoon apple cider vinegar
- 1/2 cup canned Ro-Tel tomatoes w/ green chiles or any canned diced tomato or salsa
- 5 cups water
Avocado Croutons:
- 4 slices Ezekiel sprouted whole grain bread or any bread you choose
- 2 avocados
- juice of 1 lime
- 2 Tablespoons chopped fresh cilantro
- pinch of kosher salt
Garnish:
- 1 lime cut into quarters
- 1/2 red onion finely diced
- 1/2 cup chopped fresh cilantro
Instructions
Instant Pot:
- Put all soup ingredients in an instant pot cooker. Press the “Bean/Chili” button (or set for 30 mins) and cook.
- Scoop out the avocados from their skins and mash lightly in a bowl. Add salt, lime juice, and cilantro and mix.
- Toast the bread in a toaster. When done spread the smashed avocado on the toast and cut into small squares roughly the size of a small soup spoon.
- Scoop the soup into a bowl. Top with the avocado croutons, diced red onion, a lime wedge, and cilantro. Serve immediately.
Nutrition
Black Bean Soup with Avocado Croutons
Ingredients
Soup:
- 1/2 pound dried black beans rinsed and picked over
- 1 cup onions diced
- 1 cup celery diced
- 1 cup carrots diced
- 2 garlic cloves minced
- 1 jalapeno minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 Tablespoon apple cider vinegar
- 1/2 cup canned Ro-Tel tomatoes w/ green chiles or any canned diced tomato or salsa
- 6 cups water
Avocado Croutons:
- 4 slices Ezekiel sprouted whole grain bread or any bread you choose
- 2 avocados
- juice of 1 lime
- 2 Tablespoons chopped fresh cilantro
- pinch of kosher salt
Garnish:
- 1 lime cut into quarters
- 1/2 red onion finely diced
- 1/2 cup chopped fresh cilantro
Instructions
- In a stock pot, saute the onions, carrots, celery, garlic, and jalapeno in a 1/2 cup of water for 5 minutes. Add the remaining soup ingredients and bring to a boil. Cover, reduce heat to low and cook for 2 hours or until beans are tender.
- Scoop out the avocados from their skins and mash lightly in a bowl. Add salt, lime juice, and cilantro and mix.
- Toast the bread in a toaster. When done spread the smashed avocado on the toast and cut into small squares roughly the size of a small soup spoon.
- Scoop the soup into a bowl. Top with the avocado croutons, diced red onion, a lime wedge, and cilantro. Serve immediately.
Looking forward to making this. After 30 mins. in the IP, did you let quick release or let it come down naturally?
I’ve done both and it works just fine to quick realease. Hope you love it!