Healthy bean and veggie soup
Delicious, hearty, gluten free soup that is filling and tasty
Equipment
- instant pot
Ingredients
- 1 cup dry bean and lentil blend if you do not have dry beans, you can use 2 cups of canned beans
- 1/2 cup grain free risoni OR quinoa I love the Trader Joe's grain free risoni
- 1 cup tomato sauce I love the Prego's sensitive sauce which is onion and garlic free
- 1 cup veggies I like to add carrots and celery
- 1/2 tbsp chopped jalapenos you can modify based on spice level
- 1/2 tbsp shredded fresh ginger
- 1/2 tbsp vegetable soup base powder I used FodyFood brand. If you do not have it replace the water with vegetable stock
- 1/2 tbsp taco seasoning
- 1 tsp chili lime seasoning I love the Trader Joe's brand. If you do not have, add lemon pepper seasoning or 1 tsp of lemon juice
- 1 tsp black pepper
- 1 tsp cumin seeds
- 1 tsp hing or asafoetida powder
- 1 tbsp herb flavored olive oil I love to add olive oil infused with herbs. If you do not have it this type of olive oil, use regular olive oil mixed with 1 tsp of Italian seasoning or fresh herbs
- 2-3 cups water
Instructions
- If you are using dry beans/lentils, soak them for around 6-8 hours in warm water. If you are using canned beans, you do not need to soak them.
- Use sauté mode in the instant pot, add in the herbed olive oil, and let it warm up 1-2 minutes.
- When oil is warm, add in cumin seeds and allow it to change color.
- Add in jalapenos and ginger. Stir it around.
- Add in tomato sauce. Give it a good stir.
- Add in hing or asafoetida powder.
- Add in veggies. Stir the veggies and coat them in the sauce.
- Next, add in all the spices listed above. Give it a good stir and let it saute for a 2-3 minutes.
- Next, add in bean/lentils and risoni or quinoa with 2-3 cups of water.
- Set the instant pot to high pressure mode for 13 minutes and then leave it in the "stay warm" mode for another 10 minutes. Then, release the air.
- Say a prayer of gratitude and enjoy!