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Simplest Bean and Vegetable Soup

Simplest Bean and Vegetable Soup

Soups

Course

Difficulty

Easy

Pulse Type

Dry Beans

Nutrition

300 calories or less

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup kidney beans red
1/4 tsp baking soda
2 tbsps olive oil divided
3 carrots peeled and sliced into ¼-inch thick rounds
3 stalks celery sliced crosswise ¼-inch thick
1 small onion yellow; chopped
3 cloves garlic chopped
2 medium potatoes Russet; peeled and chopped into ½-inch pieces
3 cups chicken broth (homemade or pre-made)
1 18.3 oz jar tomatoes diced
1 bunch kale curly; stem removed and leaves torn into 2-inch pieces
salt sea; as needed

Instructions

Dump the beans in a colander and pick through them, removing any stray bits of debris you see. Rinse them well, and then pour them into a medium mixing bowl with a tight-fitting lid. Cover them with hot water by two inches, and then stir in the baking soda. Allow the beans to soak at least 8 and up to 24 hours. Drain and rinse well.
Dump the beans into the insert of an electric pressure cooker. Cover with water by three inches, and then spoon 1 tablespoon olive oil into the pot. Pressure cook the beans for 25 minutes, until tender but not soft. Drain the beans, wipe out the pressure cooker’s insert, and return the beans to the pot.
Drop carrots, celery, onion, garlic and potatoes into the pot, pour in the broth and jarred tomatoes, and then drizzle with remaining one tablespoon olive oil. Pressure cook for 15 minutes. Stir in the kale, return the cover to the pot and let the kale cook in the residual heat of the soup until tender, about 5 minutes. Salt as needed, and serve warm.