Leafy greens: baby spinach and kale can be added once the soup is ready. When using soaked beans use 1.5 cups of liquid for every cup of dry beans. If unsoaked beans cause bloating or gas then it is best to soak them overnight. Soaked beans: I have used dry beans to make the soup and the ratio of 1:3 of dry white beans to water works well to cook them unsoaked. This is a vegan and gluten-free white bean soup recipe and you can adapt it to your liking. Optionally, you can add some spinach or kale at this point if you want to add some leafy greens to the soup. Allow the pressure to release naturally for about 10 minutes and then release the remaining pressure manually by turning the pressure release knob to the venting position until the silver pin drops.Īdjust the salt as per taste and add some lime juice and chopped cilantro while serving. Now lock the lid and cook on high-pressure mode for 40 minutes with the "keep warm" setting on. Place all the ingredients including the great northern beans, low sodium vegetable broth, spices, and salt in the instant pot liner. If you are using dry beans then it is best to rinse them before using them to get rid of any residue and ensure that they are clean. This is a dump-and-go recipe and the best thing is it does not use any oil or butter. Making this vegan white bean soup in the instant pot is very easy. A few rosemary sprigs and garlic adds flavor.Ī low sodium vegetable broth is preferred to make this soup, however, if you do not have it, you can just use water. You can always adjust the spiciness as per your taste. Some baby spinach or kale can be added once the soup is done cooking.Īdding some chopped jalapeno and red chili powder gives a good kick. And you can add more variety of veggies as per your liking. Vegetables like carrots, celery, onion, and tomato are used to make this soup. Instead of great northern beans, you can also use cannellini beans. This soup is made with dry great northern beans and can also be made with soaked ones in which case the pressure cooking time will be reduced to about 15 minutes. This vegan white bean soup is made with very few ingredients available in the kitchen pantry. It can be stored in the fridge or freezer for later use and is a perfect make-ahead soup for meal planning. This soup can be served as an appetizer or as a full meal with bread or grilled cheese. Yes! you can use unsoaked beans to make this vegan and gluten-free soup and that too without using any oil or butter. White bean soup is a hearty and nutritious soup and can be made easily in an electric pressure cooker like an instant pot using dried white beans like great northern beans.
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