Vegetable Bean Soup
Healthy Protein-rich Vegetable Soup
If it’s a little cold outside, nothing is more warming and satisfying than soup. If you don’t regularly cook at home, the concept of making soup from scratch can seem a little intimidating. Truly, nothing could be easier.
While this recipe calls for an Instant Pot or Crock Pot, if you don’t have one it’s totally fine. Further, if you don’t have the time to soak dried beans overnight, you can simply used canned, just drain the liquid from the can before adding to the soup.
Start with sauteing the onions and garlic until softened and then follow the rest of the “method” below. If you are cooking on the stove top, consider cutting the sweet potato into small bite-size pieces to decrease cooking time.
With small pieces of potato, the finished product shouldn’t take longer than what the Instant Pot takes, about 35 minutes.
Enjoy and let us know any variations you come up with.
1 lb dry organic great northern beans
2 teaspoons organic avocado oil
1 yellow organic onion, diced
2 cloves organic garlic, minced
3 organic carrots, diced
3 stalks organic celery, diced
1 large organic sweet potato, diced
1, 15 ounce can organic diced tomatoes
1 teaspoon organic oregano
1/2 teaspoon organic sage
1/2 teaspoon sea salt
4 cups organic veggie broth
(Optional: 1 bag Quorn Chik’n Tenders to boost protein – this is a mushroom-based vegetarian product with a small amount of egg white)
Soak the beans in water overnight by placing them in a large bowl with enough filtered water to cover them by 2 or 3 inches.
The next day drain the beans and rinse well with filtered water.
Turn the instant pot on the saute setting and saute the onion and garlic with the avocado oil until tender.
Place the carrots, celery, onion, sweet potato, and tomatoes in the instant pot.
Add the soaked and drained beans to the pot.
Cover with broth and stir in spices.
Turn Instant Pot to the pressure cook setting and cook for 35 minutes.
Adapted from One Lovely Life
If you do not have a pressure cooker, saute the onion and garlic on the stove top, then transfer to a Crock Pot with the remaining ingredients. Cook on low for 7-8 hours or high for 3-4 hours.