What started out as a foggy fall morning has turned into a glorious day of sunshine and crisp air. Days like this are tailor-made for homemade soup.
Today, I was craving a hearty vegetarian soup with lentils and black beans. I didn't want to spend much time at the stove, so I turned to my pressure cooker (Instant Pot). About 10 minutes for prep, 40 minutes to cook, and a few minutes to release the pressure... deliciousness in a bowl! (I soaked the beans and lentils while I was prepping the veggies, then rinsed them.)
Ingredients:
This is a pretty mild soup; I think you could also add hot sauce if you like a bit of a kick.
Directions:
Today, I was craving a hearty vegetarian soup with lentils and black beans. I didn't want to spend much time at the stove, so I turned to my pressure cooker (Instant Pot). About 10 minutes for prep, 40 minutes to cook, and a few minutes to release the pressure... deliciousness in a bowl! (I soaked the beans and lentils while I was prepping the veggies, then rinsed them.)
Ingredients:
- 1 onion, diced
- 1 pepper, diced
- 2 stalks celery, sliced
- 1 carrot, diced
- 2 small potatoes, diced
- 1 jar tomatoes, with juice (I had some home-canned tomatoes on hand, but you could use store-bought)
- 1 cup black beans, soaked or at least rinsed
- 1 cup lentils, soaked or at least rinsed
- 2 tsp SPG
- water to cover (about 3 cups)
- 2 tbsp Vegetable Broth Mix
This is a pretty mild soup; I think you could also add hot sauce if you like a bit of a kick.
Directions:
- Prepare all ingredients while beans and lentils are soaking
- In the Instant Pot: saute the onions for a few minutes; then turn off the saute function and add all other ingredients
- Set "Manual/High pressure" for 40 minutes
- When done, release the pressure
- Stir to mix (I found the lentils broke down a little, thickening the soup without flour or cornstarch)
- Serve with nachos, cheese, sour cream, avocado, or just as is. (I had mine with just a dollop of sour cream and a bit more salt.)