13 Bean Soup Pressure Cooker Recipe
Description
13 Bean Soup is a dish that has been around for centuries, and it has been enjoyed by cultures around the world. It's a hearty and filling soup that is full of flavor and nutrition. This recipe uses a pressure cooker to make it faster and easier, while still maintaining all of the flavor and texture. It's a great meal for any time of year, and it's especially comforting on cold winter days. The combination of 13 different beans makes this soup a protein powerhouse, and the added vegetables give it a boost of vitamins and minerals. It's a great option for a plant-based meal that is sure to please everyone.
Ingredients
For this recipe, you'll need one pound of mixed dried beans, one large onion, two cloves of garlic, two carrots, one stalk of celery, one large potato, one teaspoon of dried thyme, one teaspoon of dried oregano, five cups of vegetable broth, one can of diced tomatoes, two tablespoons of tomato paste, one teaspoon of paprika, one bay leaf, one teaspoon of salt, and one teaspoon of black pepper. You'll also need two tablespoons of olive oil for cooking.
Instructions
Start by sorting and rinsing the beans in a colander. Put the beans in a large bowl and cover with plenty of cold water. Let them soak for at least four hours, or overnight if possible. Drain and rinse the beans when ready to use.
Next, prepare the vegetables. Dice the onion, garlic, carrots, and celery. Peel and cube the potato.
Heat the oil in the pressure cooker on medium-high heat. Add the onion and garlic and sauté until they are softened and fragrant, about three minutes. Add the carrots, celery, and potato and cook for another three minutes. Then, add the thyme, oregano, paprika, bay leaf, salt, and pepper, and stir.
Add the beans and vegetable broth to the pressure cooker and stir to combine. Close the lid and set the pressure cooker to high pressure. Cook for 30 minutes, then allow the pressure to release naturally.
Once the pressure has released, open the lid and add the tomatoes, tomato paste, and any additional seasonings. Simmer for five minutes until the soup is thick and creamy.
Serve the soup hot with a sprinkle of fresh herbs, if desired.
Equipment
To make this recipe, you'll need a large bowl, a colander, a cutting board, a knife, a pressure cooker, and a ladle for serving.
Notes
Be sure to taste the soup before serving to adjust the seasoning as needed. You can also add in extra vegetables, such as squash, green beans, or corn. If you don't have a pressure cooker, you can make this soup in a slow cooker by cooking it on low for 8 hours.
Nutrition
This recipe is packed with protein, fiber, and vitamins and minerals. One serving of 13 Bean Soup contains approximately 230 calories, 10 grams of fat, 32 grams of carbohydrates, 11 grams of fiber, 7 grams of sugar, and 14 grams of protein. It's a great vegetarian meal that is sure to keep you full and satisfied.
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