Quick Cooking Bean Mix Soup Pressure Cooker Recipe

Quick Cooking Bean Mix Soup Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 13 minutes at HIGH pressure

• 1 cup quick bean or bean and grain mix (typically these include split peas, lentils, and the like)
• 4 cups unsalted or reduced-sodium chicken, beef or vegetable broth
• 1 cup water or 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 medium onion, chopped into ½-inch pieces, OR 1 leek (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and sliced across ½ inch thick
• 2 medium carrots, cut into ½-inch-thick rounds, largest pieces halved crosswise
• 2 ribs celery, sliced ½ inch thick, larger pieces halved
• 2 cloves garlic, chopped
• 1 ham bone; ½ cup regular or turkey bacon, chopped; ½ to 1 cup sliced smoked sausage, 1 cup diced stewing beef; OR 2 skinless, boneless chicken thighs, cut into small pieces (if using leftover cooked chicken, stir it in just before serving) (optional)
• 1 teaspoon salt-free seasoning or herb blend (we love Penzeys Forward for bean soups)
• salt.
• juice of 1 lemon or 1 to 2 tablespoons vinegar of your choice (optional).
• ½ cup minced fresh flatleaf parsley or cilantro (optional)

Method

1. If the package calls for rinsing the beans and grains, do so
2. Place the mix in a 5- to 7-quart pressure cooker
3. Add the broth, onion, carrots, celery, garlic, meat if using, and seasoning if using
4. Stir to combine
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 13 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Taste the soup for salt
13. Add the lemon juice if using
14. Stir in the parsley
15. Ladle into bowls and serve hot
16. This will keep 4 to 5 days in the refrigerator or in the freezer up to 4 months
17. Slow Cooking Bean Mix Soup with Unsoaked Beans: Substitute 1 cup slow bean or bean-and-grain mix for the quick mix
18. Increase the water to 2 cups or use 1 (14 5-ounce) can diced tomatoes in juice, undrained, plus 1 cup water
19. Follow the recipe as directed above, increasing the pressure cooker time to 35 minutes at HIGH pressure
20. Slow Cooking Bean Mix Soup with Soaked Beans: Substitute 1 cup slow bean or bean-and-grain mix for the quick mix
21. Soak the bean mix and drain
22. Place in the pressure cooker and add the ingredients as directed above, omitting the water
23. If you like, add 1 (14
24. 5-ounce) can diced tomatoes in juice, drained
25. Cook as directed, decreasing the pressure cooker time to 12 minutes

Full List of Pressure-Cooker Recipes
Full List of Soup Recipes

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