Updated Kitchen Sink Soup Adapted for the InstantPot

Name: Updated Kitchen Sink Soup Adapted for the InstantPot
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6-8
Ingredients: 4 Cups Vegetable broth; 2 Cups Water; 1 Onion, chopped; 1 Carrot, sliced; 1 Stalk Celery, diced; 3 Cups Cooked white cannellini or navy beans; 1 Can Fire roasted red tomatoes; 2 Cups Kale, chopped; Juice of one lemon; Salt and pepper to taste

By Heather McDougall
When made in the InstantPot, this soup tastes like it's been cooking all day.

Serves: 6-8

Prep Time: 15 min

Cook Time: 12 min

Updated Kitchen Sink Soup Adapted for the InstantPot

Ingredients

4 Cups Vegetable broth

2 Cups Water

1 Onion, chopped

1 Carrot, sliced

1 Stalk Celery, diced

3 Cups Cooked white cannellini or navy beans

1 Can Fire roasted red tomatoes

2 Cups Kale, chopped

Juice of one lemon

Salt and pepper to taste

Directions

Add all of the ingredients, except kale and lemon juice, into the InstantPot and push [Manual], then the [-] button until it reaches 12 minutes. Make sure the steam release valve is on “Steam”. Let the pressure come down on its own. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends. Add the kale and let sit for about 10 minutes more. Add lemon juice and salt and pepper to taste.

Print Recipe

Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.

Recommended Recipes

Updated Kitchen Sink Soup Adapted for the InstantPot

Ingredients

Directions

Recommended Recipes

Black Bean Chili

Brown Lentil Soup

Veggie-Packed Chili with Cornbread