contest-winning black bean soup<\/a> recipe!<\/p>\nCan I lower the sodium content?<\/h3>\n Many packaged broths are high in sodium so it’s best to find one that states low sodium on the label. Compare the sodium content in several brands before buying for the most control. Also don’t skip rinsing the canned beans, as some canned beans are also high in sodium.<\/p>\n
Can I add more veggies to this soup?<\/h3>\n Soup and certain vegetables just go together and that’s true for this black bean soup recipe as well. Add diced celery and carrots for a colorful nutrition boost.<\/p>\n","protected":false},"excerpt":{"rendered":"
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Let pressure release naturally for 10 minutes; quick-release any remaining pressure."},{"@type":"HowToStep","text":"Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through."},{"@type":"HowToStep","text":"Sprinkle soup with pepper. Garnish with reserved corn and cilantro."}],"recipeYield":"6 cups","author":[{"@type":"Person","name":"Kathy Adams"}],"nutrition":{"@type":"NutritionInformation","calories":" 125 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"517mg sodium","carbohydrateContent":"22g carbohydrate (4g sugars","fiberContent":"5g fiber)","proteinContent":"6g protein. 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