Yummy Bean Soup in the Pressure Cooker
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 129.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 280.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.9 g
- Protein: 7.2 g
View full nutritional breakdown of Yummy Bean Soup in the Pressure Cooker calories by ingredient
Introduction
I didn't soak the beans beforehand; I just rinsed them and picked out the oddballs then put them into water (enough to cover by an inch) and boiled them hard for 10 minutes. Then I drained them and proceeded with the recipe. The time to prep and cook may seem long, but it's short for getting dried beans on the table, and most of the cook time is unattended. I didn't soak the beans beforehand; I just rinsed them and picked out the oddballs then put them into water (enough to cover by an inch) and boiled them hard for 10 minutes. Then I drained them and proceeded with the recipe. The time to prep and cook may seem long, but it's short for getting dried beans on the table, and most of the cook time is unattended.Number of Servings: 8
Ingredients
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1 tblsp olive oil
1 cup chopped onion
1 cup chopped celery
2 cups dried small white beans (or a mix of pink and white)
1 tblsp oregano
1 14.5 oz can diced tomatoes
Directions
See notes re: pre-soaking (or pre-boiling) beans.
Heat oil in pressure cooker over med-high burner. (Oil is a necessity when cooking beans in pressure cooker.) Add onions and celery, saute until vegetables begin to soften, stirring frequently. Drain beans (if you haven't already) and add to pot with six cups water. Add diced tomatoes. Lock in lid, turn heat to high, and bring to full pressure. When at full pressure, turn heat to low and cook for five minutes. Remove from heat and allow pressure to slow release (just let it sit there) -- this could take up to 30 minutes. While pot is resting, heat frozen spinach in microwave 2 minutes. Drain liquid from spinach. When the pressure releases, I use a stick blender in the pot to smooth out the soup; this step is optional. Add spinach and stir. Serve. It's good with a dollop of plain yogurt and a dash of Tabasco. My husband likes adding Caulimash to his.
Number of Servings: 8
Recipe submitted by SparkPeople user PAPRIKAPINK.
Heat oil in pressure cooker over med-high burner. (Oil is a necessity when cooking beans in pressure cooker.) Add onions and celery, saute until vegetables begin to soften, stirring frequently. Drain beans (if you haven't already) and add to pot with six cups water. Add diced tomatoes. Lock in lid, turn heat to high, and bring to full pressure. When at full pressure, turn heat to low and cook for five minutes. Remove from heat and allow pressure to slow release (just let it sit there) -- this could take up to 30 minutes. While pot is resting, heat frozen spinach in microwave 2 minutes. Drain liquid from spinach. When the pressure releases, I use a stick blender in the pot to smooth out the soup; this step is optional. Add spinach and stir. Serve. It's good with a dollop of plain yogurt and a dash of Tabasco. My husband likes adding Caulimash to his.
Number of Servings: 8
Recipe submitted by SparkPeople user PAPRIKAPINK.
Member Ratings For This Recipe
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KYMBERLEE42
You might want to set this up for portions instead of one serving for 1032.6 calories lol. - 1/10/09
Reply from PAPRIKAPINK (1/10/09)
DOH! Take heed, self -- maybe not a good idea to enter recipes an hour past your bedtime! Now, how do I edit a recipe....? Well, until I figure that out...let's divide 1032 calories by 8...That'd be more like 129 calories, 2 grams fat, 5 grams fiber, 7 grams protein. Eat your beans!