Description
An inexpensive but healthy Vegan Ham and Bean Soup with tons of great southwestern flavor. Easy to make in less than an hour using your Instant Pot Pressure Cooker
Ingredients
Scale
- 1 med onion, diced
- 2 med carrots, sliced
- 1 cup sliced portobello mushrooms
- 1 can chopped green chiles (4oz)
- 3 cloves garlic, minced
- 3 cups low sodium vegetable broth
- 3 cups water
- 1 package Hurst's Hambeens Great Northern Beans (with artificial ham flavor)
- included spice packet
- 1 tsp mexican oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can fire-roasted tomatoes (15oz)
Instructions
- Using SAUTE function soften the onion, carrot, and mushrooms (use a little water or broth to prevent sticking)
- Once veggies have softened, press KEEP WARM/CANCEL and add chiles and garlic - stir well.
- Stir in broth and water
- Remove spice packet from beans, rinse beans well, and add to soup
- Add contents of spice packet, oregano, cumin, and paprika and stir
- Add tomatoes to the center of the soup and do NOT stir
- Attach lid, set the vent to SEALING, and cook for 40 min on MANUAL
- Allow to vent naturally for 15 minutes
- Carefully remove any remaining pressure and stir soup
- Garnish with fresh cilantro