Ingredients and Weight:
- 1 cup each of the following beans: red kidney beans, black beans, pinto beans, chickpeas, kidney beans, black-eyed peas, and lentils
- 1/2 cup each of the following beans: navy beans, white beans, yellow split peas
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 medium-sized sweet potato, diced
- 2 cups vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Preparation Time:
- Preparation Time: 20 minutes (plus soaking time for beans)
- Cooking Time: 60 minutes in Instant Pot
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the beans in water for at least 4 hours or overnight.
- Drain and rinse the beans.
- In the Instant Pot, combine all the beans, carrot, celery, sweet potato, vegetable broth or water, oregano, and basil.
- Set the Instant Pot to manual/high pressure for 45 minutes.
- Once the cooking is done, let the pressure release naturally for 10 minutes and then release the remaining pressure manually.
- Season with salt and pepper to taste. Serve hot.
Nutritional Information: (per serving - assumes 8 total servings)
Calories: approx. 250 calories per serving (depending on the added salt and other seasonings)
Carbohydrates: 35g Protein: 12g Fat: 4g (mostly from beans and vegetables)
Dish Characteristics:
- Vegan-friendly with rich flavor from the combination of different beans and vegetables.
- High in protein and fiber with a creamy and hearty texture.
- Can be served as a main dish or as a side dish with other meals.
User Comments:
- "This soup is amazing! The combination of beans creates a rich and creamy texture that's so satisfying."
- "I love how easy it is to make in the Instant Pot. It's a great dish for busy weekdays."
- "Perfect for colder weather, this soup is filling and nourishing."
Special Precautions and Tips:
- Soaking the beans overnight or for at least 4 hours is essential for proper digestion and to reduce cooking time.
- Adjust the seasoning according to your preference. You can add more salt or pepper if needed.
- This soup can be stored in the refrigerator for up to 4 days and reheated for future meals.
