Vegan, Oil-free, Nut-free, Gluten-free
This is one of our favorite recipes, hands down!
Beans, veggies & spices - now here is a ticket to longevity!
If you are looking to add more healthy protein, fiber, iron and delicious-tasting healing power to your menu, then look no further! This Bean & Veggie Soup (IP) got it all. Oh, and did I mention it's vegan, oil-free, nut-free, gluten-free?
Bean & Veggie Soup (IP)
2 Tbsps water
1 onion, diced
4-5 cloves garlic, minced
1 can or 1 ½ cups black beans, rinsed and drained
1 can or 1 ½ cups red kidney beans, rinsed and drained
1 can or 1 ½ cups chickpeas, rinsed and drained
14-ounce can crushed or diced fire roasted tomatoes
16-ounce bag or about 3 ½ cups frozen mixed vegetables
3 cups reduced-sodium vegetable broth
1 tsp smoked paprika
1 tsp black pepper
1 tsp dried parsley
1 tsp oregano
Sauté the onion in water in your IP until translucent.
Add the garlic and sauté for one more minute.
Add the remaining ingredients, mix well and set your IP to 2 minutes.
When cooking is done. Release pressure and enjoy!
Store leftovers in freezer-safe containers.
No animals were harmed during the creation of this recipe!