12 Jun 2016

Tuscan Vegetable Soup

by | posted in: Fresh Herbs and Spices, Fruits and Vegetables, Gluten free, Legumes, Pressure Cooker Recipes, Recipes, Soup Recipes | 0

Ingredients:

  • 2 Quarts water
  • 1 Quart Real Chicken Stock
  • 1.5 lb White Beans – Dried
  • 1 Additional Quart Real Chicken Stock
  • 1 Additional Quart water
  • 2 14.5 oz Cans of Fire Roasted Organic Diced Tomatoes (Muir Glen Brand)
  • 2 cups Chopped Celery
  • 3 cups Chopped Carrots
  • 1 medium to large Onion – Diced
  • 2 medium Zucchini – Sliced
  • 6-7 Garlic Cloves – Minced
  • 3 Tbsp Fresh Parsley – Chopped (or 1 Tbsp dried)
  • 3 Tbsp Fresh Thyme – Chopped (or 1 Tbsp dried)
  • 6 Bay Leaves
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Real Salt
  • 1 cup barley
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Directions:

  1. Add the following to your pressure cooker:
    • 1.5 lb rinsed beans
    • 2 Quarts of water
    • 1 Quart of chicken broth
  2. Lock the pressure cooker lid in place and put on stove at high heat.
  3. Set the pressure on high (approximately 15 psi)
  4. When the pressure cooker is at pressure with steam escaping from the relief valve, lower the heat to keep pressure in the cooker but not burn the beans (setting 2.5/9 in the Real Food Test Kitchen).
  5. Set a timer for 60 minutes.
  6. Prepare the following ingredients:
    • Additional Broth
    • Canned Tomatoes
    • Celery
    • Carrots
    • Onion
    • Zucchini
    • Garlic
    • Parsley
    • Thyme
    • Bay Leaves
    • Black Pepper
    • Real Salt
    • Barley
    • Additional water–until you reach the max level mark on the pressure cooker
  7. When the beans have cooked for 60 minutes at pressure, remove from heat and release pressure using the quick release method.
  8. Once pressure is released from the cooker, carefully unlock and remove the lid.
  9. Stir in the remaining ingredients.
  10. Lock the pressure cooker lid in place (High pressure setting) and return to high heat.
  11. When the pressure cooker is at pressure with steam escaping from the relief valve, lower the heat to keep pressure in the cooker but not burn the beans (setting 2.5/9 in the Real Food Test Kitchen).
  12. Set a timer for 20 minutes.
  13. When the soup has cooked for 20 minutes at pressure, remove from heat and release pressure using a quick or natural release method.
  14. Once pressure is released from the cooker, carefully unlock and remove the lid.
  15. Add additional salt and pepper to taste.

Serve with crusty bread and enjoy! Try garnishing the soup with freshly chopped ingredients like green onions or other creative and colorful flavors.

This could probably be modified to be cooked in an instant pot. But since I don’t have one, I couldn’t tell you how. Let me know if you tried this in your instant pot and how well it worked, what modifications you needed to make, etc.