A hearty and nutritious bean mix soup cooked effortlessly in the pressure cooker. Perfect for a quick and delicious family meal.
Ingredients: 1 cup mixed dried beans kidney, black, navy. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Put the mixed beans aside after running them under cold water. Start the pressure cooker and choose the "saut" setting. Onions, carrots, celery, and garlic should be sauted in olive oil until they get soft. The vegetable broth, thyme, smoked paprika, salt, and pepper should be added to the pressure cooker along with the mixed beans. Lock the lid shut. Make sure the pressure is high, and cook for 25 minutes. Let the pressure drop naturally for 10 minutes, and then carefully do a quick pressure release. Crack the lid open, stir the soup, and taste it to see if it needs more salt. If you want, you can serve it hot and top it with fresh herbs.
Prep Time: 15 minutes
Cook Time: 25 minutes
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