Instant Pot Navy Bean Soup
Ingredients
The soup base
-
1
cup
dried navy beans, soaked 8 hours
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
3
ribs
celery, finely chopped
-
1
large
carrot, finely chopped
-
6
cups
beef or vegetable broth
-
1
bunch
kale, stems removed and coarsely chopped
Seasoning
-
2
tablespoons
Primal Kitchen ketchup
-
½
teaspoon
celtic sea salt
-
½
teaspoon
ground black pepper
Instructions
- 1. Drain and rinse the soaked beans, then set aside.
- 2. Set the Instant Pot to sauté and heat the olive oil.
- 3. Add the diced onion and cook until soft and browned, about 5-10 minutes.
- 4. Stir in the celery, carrots, beans, and broth.
- 5. Lock the lid into place and set the Instant Pot to high pressure for 20 minutes.
- 6. Allow the pressure to come down naturally or use the quick release method.
- 7. Stir in the kale, ketchup, salt, and pepper.
- 8. Mix well and simmer for 2-3 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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