I love dump and go soup recipes and I usually end up making it in bulk to store in the freezer. When I’m not in the mood to cook, I usually thaw my soup recipes in advance and it ends up being a nice dinner. It’s so hearty with the right amount of protein. For this recipe, I had a handful of shredded carrots, so I added it in there, so feel free to use any leftovers. I highly suggest soaking the beans overnight to cut your cooking time by half. If you don’t have mixed beans handy, use any lentils or beans you have on hand. Sneaking veggies in soup is so easy to do, especially for the picky eaters. Blitz or hand-puree with an immersion blender for a few seconds and you have officially hidden all the healthy nutrients, like magic.
IP Mixed Bean Soup
Course: Wholesome MealsDifficulty: Medium4
servings15
minutes20
minutesIngredients
2 Cups Mixed Beans (soaked Overnight)
1/2 Cup Shredded Carrots (optional)
4 Sticks of Celery Chopped
1 Cup Vegetable Broth
1 Onion Chopped
2 Tbsp Chopped garlic
2 Tbsp Italian Seasoning
1/2 Can Diced Tomatoes
Fresh Basil for Garnish
1 Tbsp Olive Oil
Salt & Pepper to Taste
Directions
- Turn on the saute mode on the IP and add olive oil.
- Once it is hot, add garlic and onion. Saute until the onion has caramelized.
- Next, add celery, carrots (optional) and all the spices. Cook till the juices from the veggies are released.
- Gently pour in the broth and diced tomatoes, along with the beans.
- Add salt, pepper and lemon and close the IP. Cook on High Pressure for 12-15 minutes.
- Let the IP do a manual pressure release. Now, add the pesto and mix well.
- Serve in a large bowl with more pesto and fresh basil.
Notes
- If you have leftovers, pour in a tightly sealed zip-lock bag or box and freeze for later. Freezes well up to 1 month.
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