For the best result, I cook the beans before making the soup. Soak the beans overnight (for more even cooking.) The next day, add 1 cup of water for each 1 cup of soaked beans to the Instant Pot and cook them on Manual for 5 minutes. Once cooked, release the pressure after 15 minutes then proceed with the recipe. 2 cups of dried navy beans will yield about 6 cups cooked, the perfect amount for this recipe. Go ahead and use canned beans, if you wish, but I prefer dried beans.
This soup is equally delicious made with all water or a combination of water and your favourite vegetable broth, either store bought or home made. I show 2 potatoes in the ingredients photo but ended up using only one. They were large and one cut up potato gave me a little over 2 cups cubed. I grated two of the cloves of garlic into the soup once it was finished cooking and let it sit for 5 minutes before serving. For a less intense garlic experience, cook all four cloves of garlic at the same time.
Note: You will find a PDF with the stove top directions at the end of the post.
6 cups cooked or 3 cans navy beans, drained and rinsed
1 small onion, diced
4 cloves garlic, divided, 2 cloves minced
zest and juice of 1 lemon
2 Tablespoons dried oregano
1 large or 2 small potatoes, cubed
6 carrots, peeled and sliced
6 stalks celery, sliced
1 156 ml (5.5 ounce) can tomato paste
8 cups water or 4 cups vegetable broth and 4 cups water
parsley (about 1/2 a bunch), minced
salt and pepper, to taste
Sort and wash, then soak 2 cups of small white navy beans for 8 hours or overnight. The next morning drain the beans and add them to the Instant Pot along with 1 cup of water for each 1 cup of soaked beans. Cover with the lid. Set the valve to sealing and cook on Manual for 5 minutes. Release the pressure after 15 minutes or wait for the pressure to come down naturally. Drain and rinse the beans. Set aside until ready to use.
To your health and happiness
Beans and Rice