Bonnies Simple Bean Soup Pressure Cookerstovetop Recipes
PRESSURE COOKER BEAN MIX SOUP
Pressure cooker bean mix soup recipe. 13, 14, 15 beans...whatever it takes.
Provided by Mike Vrobel
Categories Pressure Cooker
Time 8h50m
Number Of Ingredients 16
Steps:
- Soak the beans overnight: Sort the bean mix, removing broken beans, stones, or dirt clods. Rinse the beans and put them in a large container with the salt. Cover with 2 quarts water. Let the beans soak for at least 8 hours, or overnight.
- Heat the oil in the pressure cooker pot over medium-high heat until shimmering, about 3 minutes. Add the onion, carrot, celery, garlic, and 1/2 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes. Stir in the chili powder and the coriander, and saute for one minute to toast the spices.
- Drain and rinse the beans. Pour the beans into the pressure cooker. Stir in the water, tomatoes, and bay leaves. Lock the lid on the pressure cooker, and cook at high pressure for 18 minutes in an electric PC, or 15 minutes in a stovetop PC. Turn off the heat and let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you - even when it's not under pressure, the steam in the cooker is very hot.
- Fish out the bay leaves and discard. Puree 2 cups of beans and liquid - I use a 4 cup measure and my stick blender - and stir back into the pot. Taste the soup and add salt until the soup tastes sweet and full bodied, and you can just feel the taste of salt on the tip of your tongue. (I added 2 teaspoons of kosher salt to get the taste I wanted.) Serve.
PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER
Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity.
Provided by AbsurdBookNerd
Categories Beans
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Follow directions on bean bag for presoaking the beans.
- Drain and rinse beans, sit aside.
- In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
- Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
- Once pressure has been reached, reduce heat to low and cook for 30 minutes.
- Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
- Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
- Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.
Nutrition Facts : Calories 16.8, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.8, Sodium 18.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.1
GRANDMA B'S BEAN SOUP
An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
Provided by RENEE R
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
- Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
- Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g
HAM BEAN SOUP (PRESSURE COOKER)
This is a quicker version of my Recipe #145910. The only real difference between this and the long simmering version is that you don't have to remember to soak the beans overnight, and the beans retain more texture. My dad loves the original recipe, and he declared this to be just as good.
Provided by dividend
Categories Ham
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
- Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
- Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
- Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
- Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP
There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.
Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.
PRESSURE COOKER BLACK BEAN SOUP
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
- Add the water, beans, chorizo, garlic and bay leaves.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
- Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
- Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
- Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams
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