Instant Pot Vegetarian Navy Bean Soup

Name: Instant Pot Vegetarian Navy Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Dried Navy Beans, soaked in water 16-24 hours1 Tbsp. Olive Oil1 large Yellow Onion, chopped3 Carrots, chopped4 Celery Stalks, chopped2 Tbsp. Minced Garlic1 tsp. Sea Salt1/2 tsp. Coarse Ground Black Pepper1 tsp. Dried Thyme1/2 tsp. Dried Rosemary1 tsp. Ground Cumin2 Bay Leaves1 - 32 ounce carton Vegetable Broth2 cups Water

smallfarmbiglife.com

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 5

Cost: $0.44 /serving

Author : Elaine VanVleck

gluten free meals dinner

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound Dried Navy Beans, soaked in water 16-24 hours1 Tbsp. Olive Oil1 large Yellow Onion, chopped3 Carrots, chopped4 Celery Stalks, chopped2 Tbsp. Minced Garlic1 tsp. Sea Salt1/2 tsp. Coarse Ground Black Pepper1 tsp. Dried Thyme1/2 tsp. Dried Rosemary1 tsp. Ground Cumin2 Bay Leaves1 - 32 ounce carton Vegetable Broth2 cups Water

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

Step 2

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Step 3

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Step 4

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Step 5

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.