Three Bean Soup

Author

NuWave

Servings

6

Category

Appetizers

Ingredients

• ½ lb kidney beans, dried
• ½ lb white beans, dried
• ½ lb pinto beans, dried
• 2 T extra-virgin olive oil
• 1 onion, small dice
• 1 bell pepper, small dice
• 2 celery stalks, small dice
• 2 carrots, peeled, small dice
• 4 gloves garlic, minced
• 1 t chili powder
• 1 t cumin
• 1 bay leaf
• 4 sprigs thyme
• 2-½ qts vegetable stock (or water)
• 1 (15-oz) can diced tomatoes, with liquid
• Sea salt
• Black pepper
• Scallions, thin slice (garnish)

Directions

1. In a large bowl, rinse and drain all dried beans and set aside.
2. Set pressure cooker to "sear", press "start/stop", and add oil. Once oil is hot, add onion, bell pepper, celery, carrots, and garlic. Sauté until vegetables are slightly soft, about 5 minutes.
3. Add rinsed beans, chili powder, cumin, bay leaf, thyme, and vegetable stock (or water).
4. Close and lock lid. Set pressure cooker to "beans" and press "start/stop".
5. Once done, allow pressure cooker to naturally release for 20-30 minutes, then do a quick release to ensure all pressure has been released before opening lid.
6. Carefully open lid. Adjust seasoning as needed. Remove bay leaf and thyme and stir in tomatoes.
7. Ladle into serving bowls and garnish with scallions.