Black Bean Soup (yucko barfo)

The term ‘yucko barfo’ was coined by my sister about my dad’s healthy soups, stews, etc that looked disgusting but were very healthy. I aim for my versions of yucko barfo to be as healthy (and maybe as gross looking) as my dad’s.

Really this recipe is just a jumping off point for you to use whatever you have in your pantry and fridge. This version just happened to be made on this day, while I was filming a week in the life video, and I’m including it for reference from that video. You can’t really go wrong with these yucko barfo bean soups, use what you have!

Simple Bean Soup

I use my Ninja Foodi literally every day, at least twice a day!

🇨🇦 – Canadian 🇺🇸 – American

Simple Black Bean Soup

Use what you have, this is just one version.
Prep Time 15 mins
Cook Time 1 hr
Servings 4 servings

Equipment

  • 1 Pressure Cooker I use the Ninja Foodi and love it!

Ingredients
  

  • 1 cup dry black beans
  • 5 potatoes I used yellow
  • 2 carrots peeled and chopped
  • 1 bell pepper chopped
  • 4 cloves garlic measure this with your heart
  • 1 tsp sage
  • 1 handful spinach
  • 2 tbsp tomato paste
  • 6 cups water

Instructions
 

  • Chop all your veggies into bite sized pieces. Add them and the dry black beans to the pot of your pressure cooker.
  • Mix tomato paste into water and add to the pot.
  • Set to pressure cook on high for 1 hour.
  • You can let it release naturally or manually. Jar it up once it has cooled off, it will keep in the fridge for 3-4 days.

I use a wide mouth funnel like this one to transfer the soup into my jars. You can always buy mason jars, but I like to reuse whatever jars I come across!

🇨🇦 – Canadian 🇺🇸 – American

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