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Thursday, July 13, 2017

3 bean potato veggie soup (IP)

3 bean potato veggie soup

As I write this recipe here, I am on my second bowl of this amazing soup.
One thing to understand about me, is that no matter how hot it gets outside, or what season it is, soup will always be in my house.  I love soup for breakfast, lunch, dinner, snack, and I usually eat more than one little bowl.  

I wanted to make a large batch of soup today, and the purpose was to have lots of leftovers. I work graveyard shift at the hospital, and I wanted to have something I could just take out of the fridge/freezer, and heat up at work.  If I don't plan ahead, I end up eating whatever I can find, and it usually isn't packed with nutritious stuff.
So, here we have my newest soup recipe, and I am proud of it.  I am not salt free, but didn't include salt in this recipe.  I did put a little after, but very little.  I found it had great flavor all on its own.  
(Please note, I am listing all the ingredients that were used today.  If you would like to add or subtract anything, please do. :) )

Ingredients

5 medium russet potatoes, washed and cut into 1/2 inch cubes (about the size of your thumbnail)
3 medium carrots, peeled, and cut into 1/2 inch cubes
1 medium onion, peeled and roughly chopped (about 1/2 inch)
4 stalks of celery, washed and chopped (about 1/2 inch)
1 large red bell pepper, washed and sliced into 1/2 inch pieces
1 cup frozen corn
1 cup frozen green beans
1 14.5 oz. can diced tomatoes, with juice.  I found some fire roasted, so I used those.
1 bunch tuscan kale, washed and stripped from large center, and cut into bite sized pieces.
1 14.5 oz. can of black beans, kidney beans, and great northern beans.  All drained and rinsed.
4 cups good veggie broth/stock or mushroom stock
1 tablespoon dried basil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon Italian seasoning

After prepping all the veggies, put them in your Instant Pot.  It will be a tight fit, so you will have to tap it all down.  Trust me, it will fit!  
Add your broth/stock, and stir around until it is all mixed up good.


Add all your seasonings, and stir one more time.


Place the top on, and close the pressure valve.  
Manual setting mode, select time to 5 minutes.  Now, as always, walk away and clean up your mess.  
For this recipe, after 5 minutes, I let it go NPR (natural pressure release)


Serve right away, with a nice crusty bread with Chuck's great corn butter on top.
This soup will store in the fridge for a few days, and will freeze good too.  
I hope you give it a try, and I hope you enjoy as much as I did.


2 comments:

  1. Hi there.. oh this looks so good.. I found your website from another page in a post , came here for the butter..but found this soup ! =) soo happy I did..could you tell me what size IP that you are using ? Thank you =)

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    Replies
    1. Thanks for stopping by. I have the 6qt. :)

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