BUTTERNUT, CHARD & WHITE BEAN SOUP PRESSURE COOKER
This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food!
Provided by Black Radish
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
- white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
- Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
- Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.
Nutrition Facts : Calories 500.9, Fat 11.1, SaturatedFat 3.8, Cholesterol 19.6, Sodium 615.2, Carbohydrate 74.5, Fiber 14.9, Sugar 11.8, Protein 28.5
PRESSURE COOKER ALBONDIGAS SOUP
Make and share this Pressure Cooker Albondigas Soup recipe from Food.com.
Provided by Vicki in AZ
Categories Mexican
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
- Add tomato sauce, stock and carrots and bring to boil.
- Mix meat, rice, egg and spices together and form into small meat balls.
- Drop meatballs into boiling stock.
- Seal cooker and bring up to high pressure.
- Stabilize pressure and cook for 10 minutes.
- Quick release.
- Serve with grated pepper jack cheese.
Nutrition Facts : Calories 2422.9, Fat 134.5, SaturatedFat 51.2, Cholesterol 762.9, Sodium 11222.1, Carbohydrate 92.7, Fiber 9.4, Sugar 20.5, Protein 199.9
V8 VEGETABLE SOUP (PRESSURE COOKER)
Good version of that diet soup everyone has a recipe for. You'll need a large (6 to 8 litre) pressure cooker for this. Alternatively just use a regular stock pot - but it will take longer. Freezes and reheats well.
Provided by RemyGage
Categories Clear Soup
Time 26m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large pressure cooker and add spring water to cover.
- Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes.
- Remove from the heat and use a quick release method to release pressure.
Nutrition Facts : Calories 129.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 1071.4, Carbohydrate 29.2, Fiber 7.8, Sugar 15.3, Protein 5
NIGHT CROSSING SOUP (PRESSURE COOKER)
I make this soup for our night crossings of The Sea of Cortez. Before leaving port, I prepare a pot of soup so we don't have to worry about dinner! A pressure cooker is great because it can also be used to hold the soup without refrigeration for several hours. I prepare the soup through step number 7, open it up and confirm that the bean are done, and then bring the pot up to pressure again, then remove from the heat. Later, when it's dinner time, I remove the lid, add the tomatoes and meat, returning the lid and bring back up to pressure to reheat. Even though this recipe has been written for a pressure cooker, it can be prepared in a soup pot. Also note that any combination of beans can be used!
Provided by Galley Wench
Categories Lentil
Time 42m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Soak beans in fresh water for a minimum of 6 hours, or overnight, adding more water as needed to keep them covered.
- Drain.
- In a pressure cooker, saute onions and garlic in olive oil.
- Add herbs and spices and saute for an additional minute.
- Add stock, maple syrup, jalapeno. beans, barley and lentils.
- Place lid on pressure cooker and bring pot up to pressure (following manufacturers recommendations).
- Cook for 17 minutes on low heat.
- Turn off heat and allow to cool until pressure has dropped and lid can be removed.
- Stir in tomatoes and sausage and simmer for an additional 15 minutes.
- Serve with garnishes and cornbread.
Nutrition Facts : Calories 568.6, Fat 30.4, SaturatedFat 12.8, Cholesterol 62.8, Sodium 495.2, Carbohydrate 52.2, Fiber 13.1, Sugar 11.6, Protein 24.4
BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP
Make and share this Broccoli Rabe, Butternut Squash, and White Bean Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
- Bake at 450° for 25 minutes or until lightly browned. Set aside.
- Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
- Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
- Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 284.2, Fat 5.7, SaturatedFat 1.1, Sodium 1033, Carbohydrate 41.5, Fiber 10.4, Sugar 3.8, Protein 19.2
CREAM OF GARDEN TOMATO SOUP - PRESSURE COOKER - WEST
Like most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich!
Provided by Mrs Goodall
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and butter in the pressure cooker over medium high heat until the butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
- Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Reduce heat to medium and cook for 15 minutes.
- Remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
- With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
- Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
- If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
- If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve.
- If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.
Nutrition Facts : Calories 291.4, Fat 23.7, SaturatedFat 12.7, Cholesterol 68.8, Sodium 735.6, Carbohydrate 18.3, Fiber 4.8, Sugar 10.7, Protein 5
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