Bean soup

• Prep
  15 m
• Cook
  30 m
• Ready In
  45 m

Ingredients:
1 Tbsp - Olive Oil
1 large Onion - chopped (an inch size)
2 Carrots - chopped
4 Garlic cloves
Chili powder as per taste and spice level of the chili
1 Tbsp - Ground cumin
Black pepper freshly crushed
4 Cups - vegetable broth (or water from boiled beans)
2-3 cups of mixed beans (e.g.: Black and chick peas)
1 cup - corn kernel
Kale (Spinach can be used instead)
onions chopped
2 medium sized - Tomatoes
Avocado - optional

Dried thyme - per taste

Dried oregano - per taste

Dried basil - per taste
Salt to taste

Lets start cooking:

NOTE: Soak, dry black beans or chickpeas for atleast 5-8 hours.

Normal cooktop cooking:

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. 
2. Add in chopped onions and kale. Cook for 5 minutes.
3. Stir in vegetable broth, 2 cups of beans and corn. Bring to a boil.
4. Meanwhile, in a food processor or blender, process remaining 1 cup beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Add salt and other spices to taste.
5. Enjoy the yummy soup on a chilly day!!

Instant pot cooking:

1. Turn on instant pot on sauté mode
2. Once hot, add oil and allow to heat
3. Add chopped garlic and sauté 
4. Add chopped onion and sauté until translucent 
5. Add chopped kale or spinach and sauté for 2min
6. Add chopped or circular carrots and corn kernels
7. Now add the soaked beans and/or chickpeas
8. Now add all the spices and salt
9. Turn off the sauté mode and turn on pressure cook mode for 20min
10. Once pressure is released, serve hot with sliced avocado (optional)