Ingredients
Equipment
Method
Soaking and Cooking the Beans
- Rinse the beans and sort through them to remove any debris.
- Place the beans in a container and cover them with several cups of water. Cover and let this sit for 2 - 4 hours.
- Rinse the beans and place them in the inside liner of an Instant Pot. Add 4 cups of fresh water, a few dashes of salt, and pressure cook on medium for 25 minutes. Make sure the valve is in the closed position.
- Let the pressure release naturally for 15 - 20 minutes, and then release any remaining pressure, removed the beans from the pot, and rinse them.
Making the Soup
- Heat the olive oil over medium heat in a large pot. Add the onions, celery, and carrots. Cook for 5 minutes, stirring occasionally.
- Add the garlic, sweet potato, smoked paprika, salt, and papper. Continue cooking and stirring for 5 minutes.
- Add the drained cooked beans, water, broth, tomatoes with chilies, and bay leaf. Bring the soup to a boil. Then lower the heat to a simmer and cook for 15 - 20 minutes, or until the sweet potato cubes are tender.
- Remove the bay leaf, top with fresh thyme leaves, and serve.
Nutrition
Notes
If you don't have an Instant Pot, rinse the soaked beans. Place them in a large pot with 4 or more cups of water. Bring them to a boil, and then lower the heat so the mixture simmers. Simmer for about an hour and a half until tender.
This was tested using a 6-quart Instant Pot Duo electric pressure cooker.
To make this soup mild, use diced tomatoes without chilies.
The nutrition estimate is from VeryWell Fit and the bean mix label.
Calories: 178
Fat: 4 grams
Saturated fat: 0.4 grams
Cholesterol: 0 milligrams
Sodium: 402 milligrams
Total carbohydrate: 40 grams
Dietary fiber: 7.8 grams
Total sugars: 4.0 grams
Protein: 8 grams
Vitamin D: 0 micrograms
Calcium: 62 milligrams
Iron: 2 milligrams
Potassium: 587 milligrams
