We make soup one a week to have all week long. The recipe is always the same, celery, carrots, onions, herbs, spices, and 2 cups of beans, plus enough liquid to reach the fill line of our 6-quart InstantPot. All the ingredients are organic. I used to use the same recipe on the stove top. This week’s version used Buckeye Beans which are known for holding their shape and providing a rich broth.
Ingredients:
1 pound Buckeye Beans (About two cups dried)
6 celery stalks, chopped
1 onion, chopped
4 carrots, chopped
9 cups liquid (we used two 16.9 ounce containers of Plant Strong Sweet Corn broth and five cups water – enough liquid to fill to the line of a 6-quart InstantPot.
1 jar tomato paste
1 Tablespoon dried Basil
1 Tablespoon dried Marjoram
Directions:
Soak beans in water overnight or for 8 hours. Rinse and place in InstantPot or large pot.
Add chopped vegetables and liquid. Stir and add in herbs. Stir again.
Set InstantPot for 10 minutes, High Pressure, natural release. Or on the stovetop, cover and bring to a boil. Reduce heat to simmer and cook until vegetables are soft. Add more water or broth as desired.
Soup is ready to enjoy. I fill Ball jars and refrigerate to have on hand all week.
