Chunky vegetable & bean soup

So how am I going with the pressure cooker that Kambrook sent me? Well, it took a bit of courage to tackle but after some experimentation, I’m happy to report that I’m digging it.

The poor old slow cooker is gathering dust while I romance with its whizzy, fast cousin. They’re perfect for the same kind of dishes, but something that would cook for 8 hours in the slow cooker, is done in 20 minutes. Seriously. So while you do still have to do all the prep work (chopping, browning, sautéing etc), you’re not doing it at 8am when the smell of browning meat can be a little nauseating.

I rate it.

Here’s my first win – a vegetable and bean soup that borders on a stew. Always a sucker for a really chunky soup, I’ve kept the liquid minimal, but if you want it wetter, add an extra cup of stock.

Also, if you want to make this in the slow cooker, go ahead. I’ve not tested it myself, but think it would work using HIGH for 3-4 hours. (**If anyone wants to play recipe tester and let me know accurate timings, I’ll send you a free e-book of your choice.)

Soup + winter = cosy.

Soup + winter = cosy.

Chunky vegetable & bean soup (in the pressure cooker)

1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled, finely diced
2 sticks celery, finely sliced
2 cloves garlic, crushed
2 cups sweet potato, peeled, cubed
1 cup cauliflower florets
1 zucchini, diced
400g can chopped tomatoes
400g can four-bean mix, rinsed, drained
1/4 cup fresh herbs (any or all of – parsley, chives, basil, thyme)
2 cups beef stock
1 cup frozen peas

Baguette & grated cheese (optional)

Set the pressure cooker to ‘sauté’. Add the oil and heat before dropping in the onion, carrot and celery. Stir regularly for several minutes until all are starting to soften and onion is starting to turn golden.

Pop in the garlic and cook for a minute until everything is fragrant. Stir in the rest of the ingredients (except the peas). Combine well. Lock on the lid, bring to pressure and cook for 20 minutes.

Carefully release pressure, remove lid and toss in the peas.

As an optional extra, top with slices of baguette with the cheese melted on top.

Optional: Make dippers with baguette slices topped with melted cheese.

Serves 2 adults and 4 kids.

12 Responses so far »

  1. 1

    Corli-Anne said,

    Perfect for such a wet day in Sydney!! Tonights dinner. Yum. I will make it in the Thermomix and I imagine the timing would be similar to the pressure cooker.

  2. 4

    Rebecca said,

    Just what I was looking for this week! More than happy to give it a go in the slow cooker and let you know how it went! Thanks!

  3. 6

    Claire Bailey said,

    Phew, now I know what I am doing for dinner Wednesday night 🙂 Crock pot method here and if I find the time home made bread, otherwise baguette and cheese is sounding lovely.

  4. 7

    Hailey said,

    Did this in the slow cooker today. Reduced the stock to 1 & 1/2 cups and cooked for 4 hours on HIGH then left it on the WARM setting for an hour. It was delicious! It was more of a stew than a soup. Perfect for a chilly evening meal.

  5. 9

    Kelly said,

    Perfect recipe for morn sickness – going to cook tonight. Cant tolerate meaty smells and craving loads of vegetables!!

    • 10

      wendyblume said,

      well, on the bright side, congratulations! i was watching some add on the tv last night with a divine little baby and I got all yearning and clucky. But only briefly ;0

  6. 11

    Nicole said,

    Well I dug out the old pressure cooker on Sunday, that I am sure is about the same age as me. Absolutey poo-pantsing about using it I was but this soup turned out amazing. So much so that I’m about to make it again for dinner tonight.

    • 12

      wendyblume said,

      Fantastic! Always happy to hear of people giving themselves a challenge and having a win!

      I’m working on a chicken soup for the pressure cooker too – they’re actually pretty great once you get past the fear factor!

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