Instant Pot Potato, Beans & Veggie Soup

October 26, 2020

This is an original recipe developed by my best friend Collette. It blends the buttery taste of the Northern Beans, with potatoes, veggies, and a special blend of spices. It is a hearty and delicious combination! Everyone in the family has a second serving each time we make it.

Ingredients to cook Northern Beans:


2 cups Great Northern dry beans

3 cups water

1 cup Trader Joe’s Low Sodium Vegetable Broth


Ingredients:


1 (14.5oz) can Diced tomatoes

1/2 cup celery, chopped into 1/2” slices

1/2 cup carrots, chopped into 1/2” slices

1 onion, chopped

2 medium potatoes, cut into 1” chunks

1 cup broccoli florets, roughly chopped

2 green onion stalks, chopped

16 meat-less meatballs, cut in half

1/2 cup green peas

1 cup Normandy blend of veggies, or your favorite veggie mix

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon Herb de Provence

1 teaspoon parsley flakes

1 teaspoon basil

2 teaspoons Salt-Free Spicy Mix (find the recipe in yesterday’s blog: October 25, 2020, titled Salt-Free Spicy Mix)

1 tablespoon Premium Better Than Bouillon Seasoned Vegetable Base

1 (32oz) Trader Joe’s Organic Low Sodium Vegetable Broth


Directions:

• Cook the Northern Beans in the instant pot with all the ingredients listed above for cooking the Northern beans (dry beans, water, & veggie broth). Cook in the instant pot for 12 minutes. Once finished, allow the pressure to release.


• Add remaining ingredients to the cooked beans (diced tomatoes, celery, carrots, onion, potatoes, broccoli, green onions, meatballs, peas, veggie blend, garlic powder, onion powder, Herb de Provence, parsley, basil, salt-free spicy mix, bouillon, and veggie broth).

• Close the instant pot lid and set cooking time to 30 minutes.

• Allow to release the pressure. Open the lid of the instant pot. Stir.

• Carefully take out 3 cups of soup, and pour into a sauce pan. Immersion blend this amount until well dissolved, and it has a creamy consistency. You can also use a blender or a food processor.

• Add the pureed liquid back into the soup. Stir together until well incorporated. Serve soup hot.

• This recipe yields about 8 servings.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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