Sort through the dried beans to remove any debris, then cover with water and soak overnight. Drain beans and put them in a pressure cooker cover with 5 cups of water and 3 cups of low-sodium vegetable broth, then 1 tablespoon of olive oil. Bring to pressure and cook 6 minutes. Remove from heat and let pressure come down naturally.
While beans are cooking, chop the onions and sautee them in the balsamic vinegar in a large skillet to caramelize, adding a bit of low-sodium broth if needed to keep from drying out. When the onions are caramelized, add the celery, cabbage and garlic, and cook until soft.
Once the pressure cooker unlocks, add the carrots, tomato sauce, and all the spices except the tabasco, and bring to a simmer. When onion mixture is cooked down, add it to the bean pot. Let simmer 5-10 minutes and then add a couple of dashes of tabasco, then serve and enjoy!
Makes about 15 cups of soup. One serving = 1 cup.
My favorite beans for this recipe are hutterite soup beans from Rancho Gordo. You can find them online.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 196.5mg||7 %|
|Potassium 933.1mg||25 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 23.4g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 167
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