Navy Bean and Spiced Kale Soup


 

I’ve been craving something soul-warming and beany. Beany? Is that even a word? But I’m not a fan of how long beans take to cook or even the taste (and bloat) that generally accompanies canned beans.

And how do I get some greens in with the beans? So many proooooblems!!

The answer was threefold:

  1. INSTANT POT —> because #Instantpot and also because I have no patience for how long Beans usually take to cook.
  2. Use a bunch of spice to tingle that tongue
  3. Frozen kale because …. #ihaveshittodobutimalsolazy

I would absolutely love to know if you try this recipe, so please feel free to comment below!!! 🙂


NOTE: You don’t even need to put pants on for this recipe


Prep Time: 10 mins |Pressure Cook Time: 20 mins |Natural Release Time: 15 mins |Total Time: 45 mins

 

What You Need:

  • 1 cup Dry Navy Beans
  • 1 cup Frozen Kale, thawed
  • 3 cups Vegetable/Beef/Boned Broth
  • 1 Onion, diced
  • 1 Carrot, diced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Tomato Paste
  • 2 Garlic Cloves, crushed

Spice Blend

  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Cumin
  • 1 Tsp Chile Powder
  • 1/2 Tsp Cayenne Pepper
  • Salt and Pepper to taste

What To Do:

  1. Press the “SAUTE” button on your Instant Pot – add the Oil, Onion, and Garlic to the pot. Cook stirring occasionally for 5 minutes. (This is not mandatory. You can dump everything in at once if you’re impatient like me).
  2. Add the remaining ingredients into the Instant Pot – ensuring your Broth covers everything by at least 2 inches – and close the lid. Lock the lid, move the valve to SEALING and cook on MANUAL for 15 minutes. 
  3. When the time is up, allow the Instant Pot to release pressure naturally for at least 15 minutes. Finish by, very carefully, quick releasing the remaining pressure until it is safe to open.
  4. Serve warm with or without bread and butter.
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