Title
7-Bean Vegetarian Soup (Pressure Cooker)
Recipe Type
Description
A soup for bean lovers!
Ingredients
Ingredients
- ½ cup navy beans, dry
- ½ cup black beans, dry
- ¼ cup pinto beans, dry
- ¼ cup kidney beans, dry
- ¼ cup black-eyed peas, dry
- ¼ cup red lentils, dry
- ¼ cup green lentils, dry
- 1 tablespoon olive oil
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 large onion, chopped (about 1½ cups, chopped)
- 1 tablespoon garlic, minced
- 8 cups low-sodium vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon thyme, dry
- ½ teaspoon sage, dry
- 1 (14-ounce) can diced tomatoes
- 2 bay leaves
- 1 cup kale, chopped
Directions
Directions
Turn the pressure cooker to sauté function. Add oil and heat until the oil shimmers. Rinse then prepare vegetables as directed. Sauté carrots, celery, onion and garlic until softened and translucent. Add remaining ingredients except kale and cover with the lid seal to lock. Press the manual pressure cook button and set the timer to 20 minutes. Let the pressure release naturally for 10 to 15 minutes. Release any remaining pressure and remove cover. Add kale and cook for five more minutes. Then remove the bay leaves and serve.
Dietary and Nutrition
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