#15 BEAN SOUP RECIPE STOVE TOP MANUAL#

The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.For a gluten-free version, please ensure that your bean soup mix doesn’t contain barley and that you are using a GF ham.I recommend adding some smoked paprika for a smoky taste without using ham. Vegan or vegetarian? Omit the ham and make sure to use vegetable broth instead of chicken.You can freeze leftovers in an airtight container for up to 6 months.Bring to a boil, then reduce to a simmer.

Add the carrots, diced ham and the garlic and cook for 1 minute. Cook for 5 minutes, until soft and translucent. To make this on the stovetop, add all ingredients except parsley to a large pot and cook on low covered for about 2 hours, or until beans are tender. Heat the olive oil and butter in a large soup pot over medium heat and add the onions.Add parsley when it’s done. If you like, you can use the sauté setting to sauté the veggies in 2 tablespoons olive oil or butter before adding the remaining ingredients. Allow to naturally release pressure for at least 10 minutes.

#15 BEAN SOUP RECIPE STOVE TOP MANUAL#

To make this in your instant pot or pressure cooker, add all ingredients except parsley and cook on manual on high pressure for 15 minutes.

Or, use a potato masher to mash up some of the beans directly in the soup.

If the soup seems too thin, you can thicken it by either cooking it longer or using an immersion blender to blend just a little bit of the soup in the crockpot.

If you use baby spinach, I recommend adding it at the end when you add the parsley.

Don’t like kale? Substitute with spinach or another leafy green.

15 bean soup recipe stove top