Wednesday, January 27, 2016

Navy Bean Potato and Kale Soup

Who doesn't love soup on these cold days?  

I love soups.  Since becoming plant-based 1.5 yrs ago, we eat a lot of soups.  This is one of my personal favorites.  It's made in my Instant Pot.  It's a pressure cooker, slow cooker, ricer and yogurt maker, all in one.  I got mine from Amazon.


2 cups dry navy bean, rinsed
2 carrots, sliced
2 celery stalks, sliced
1 large onion, chopped
4 medium potatoes, cut small
1 can fire roasted tomatoes
2 cups kale, chopped
1-2 T dry parsley
1 t celery seeds
1/4 t. red pepper flakes
2 bay leaves
Salt and Pepper to taste
*see note


Add rinsed dry navy beans into the Instant Pot.  Fill pot about 1/2 full with water.  Set manually to pressure for 15 minutes.  Do a quick release.  Add the rest of the ingredients and bring to pressure again for 5 minutes.  Natural release for 10 minutes and then do a quick release..


If you don't have a pressure cooker, you can always cook this on your stove top.  Add everything except the potatoes and kale and cook until the navy beans are tender. Add potatoes and kale and cook an additional 20 minutes until the potatoes are tender.