Flavorful and filling - try this spicy soup to warm up on a cold day! Enjoy the textures of barley, veggies, and beans in this comforting bowl. Lots of fiber, protein, and complex carbohydrates from beans and vegetables, with little fat.
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.
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: 178Fat: 4 gramsSaturated fat: 0.4 gramsCholesterol: 0 milligramsSodium: 402 milligramsTotal carbohydrate: 40 gramsDietary fiber: 7.8 gramsTotal sugars: 4.0 gramsProtein: 8 gramsVitamin D: 0 microgramsCalcium: 62 milligramsIron: 2 milligramsPotassium: 587 milligrams