Description
Healthy, hearty, and flavorful, this oil-free, low-fat Instant Pot Vegan Nacho Soup is brimming with wholesome plant goodness.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 jalapeno pepper, fine dice
- ½ cup green bell pepper, small dice
- ½ cup red bell pepper, small dice
- 1 Tablespoon minced garlic
- 2 cups low-sodium vegetable broth *
- 3 cups water
- 2 teaspoons tahini *
- ¼ cup nutritional yeast
- 1 – [ 14 oz. can ] petite diced tomatoes
- 1 – [ 14 oz. can ] brown lentils, drained and rinsed *
- 1 – [ 15 oz. can ] black beans, drained and rinsed
- 1 – [ 15 oz. can ] corn, drained
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 2 ¾ teaspoons regular chili powder *
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon Mexican oregano *
- Pinch coriander
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
Other Ingredients:
- 1 Tablespoon lime juice
- Tortilla chips (of choice)
Optional Toppings:
- Chopped fresh cilantro
- Chopped avocados
Instructions
Instant Pot Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure High for 4 minutes. When finished, press Cancel and allow to sit for 1 minute, then do a Quick Release. Unplug the Instant Pot.
- Once all the pressure is released, carefully remove the lid. Stir well to combine, then allow to sit for 5 minutes. Add the lime juice, stir well, then take an emersion blender and blend about half of the soup. Stir really well. Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry. Serve topped with a generous amount of broken up tortillas, chopped avocados, and fresh cilantro.
Stove Top Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, bell peppers, and jalapeno pepper, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 1 minute, stirring constantly, then add the Spice/Herb Mix and sauté for 1 minute to allow the spices to release their fragrance, then all remaining the Base Ingredients, stir well to combine. Bring the mixture to a boil, then lower to a low simmering boil. Cover with a tight-fitting lid. Simmer for 15 minutes, stirring occasionally.
- Remove from the stove, remove the lid.Stir well to combine, then allow to sit for 5 minutes. Add the lime juice, stir well, then take an emersion blender and blend about half of the soup. Stir really well. Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry. Serve topped with a generous amount of broken up tortillas, chopped avocados, and fresh cilantro.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. We used one teaspoon for this soup.
*Serving: 4 to 5 (makes 10 cups)