This bean soup is a lifesaver for busy days where you don't have time to cook and want something comforting.
Ingredients
- 1/2 cup dried black beans
- 1/2 cup dried garbanzo beans
- 1/2 cup pinto beans
- 1/2 cup great northern beans
- 1/8 cup dry red lentils
- 1/8 cup dry brown or yellow lentils
- 1/8 cup dry split peas
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp marjoram
- 1/2 tsp paprika
- 1/2 tsp sage
- 1/2 tsp ground black pepper
- 5 cups water
- 28 oz can of crushed tomatoes
- 15 oz can of corn kernels drained
- 2 1/2 tsp sea salt
- 1/4 cup fresh cilantro optional
- Fresh sliced avocado optional
Instructions
- Put the 7 kinds of dry beans in the Instant Pot and rinse & sort them.
- Add the spices (do NOT add salt now).
- Add 5 cups water.
- Close lid, set valve to sealing, and press "Pressure Cook" or "Manual" to pressure cook on high pressure for 50 minutes.
- Allow it to release naturally for 10-30 minutes, then gently release the pressure by slowly turning the valve to "venting."
- Stir in the whole can of crushed tomatoes, corn kernels, salt, and fresh cilantro (if desired!). Serve with fresh, ripe avocado slices.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 385mg | Fiber: 10g | Sugar: 7g
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