Category
Main Dishes
Servings
8
Ingredients
- 2 T extra-virgin olive oil
- 1 lb carrots, peeled, diced
- 4 celery stalks, diced
- 1 onion, large, diced
- 4 cloves garlic, minced
- 2 c frozen edamame
- 4 t chili powder
- 1 T ground cumin
-
½ t ground cinnamon
-
½ t cayenne pepper
- 1 t sea salt
- 1 (15-oz) can kidney beans
- 2 (15-oz) cans cannellini beans
-
1 (14½-oz) can tomatoes, diced
- 3 c vegetable stock
- 1 c water
-
¼ c cilantro (plus extra, for garnish)
Directions
- Set to "sear" and add oil. When hot, add carrots, celery, garlic, sea salt, and onions. Cook until onions are soft. Add frozen edamame, chili powder, cumin, cinnamon, cayenne, kidney beans, pink beans, cannellini beans, tomatoes, stock, and water. Stir in cilantro.
- Close lid and lock. Set to "soup" and adjust for 3 minutes.
- When done, allow cooker to naturally release, then quick release and make sure all pressure is released before opening lid.
- Carefully open lid and season to taste with more sea salt, if necessary. Serve hot.
