It was 74* and sunny two days ago and today is freezing and snowing flakes the size of silver dollars. Needless to say I don't want to leave the cottage today, so I'm making a large pot of soup. This is the first time I've made soup in my Instant Pot, a recent gift from my brother for my birthday.
I like this recipe because it's Paleo and Good Carb and reminds me of another fav - Turnip Green Soup. I have no idea what Whole30 is, but I bet it's that, too. If nothing else, it's delicious! Try it!!
Instant Pot Smoked Sausage, Navy Bean & Vegetable Soup
Ingredients
- 1/2 bag dry navy beans
- 1-2 tbsp olive oil
- 14 oz smoked sausage, quartered and sliced into bite-size pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 tsp thyme
- 2 tsp rosemary
- 1/2 tsp Mrs. Dash
- 1/2 tsp turmeric
- 6 cups vegetable broth
- 3 cups fresh baby spinach, stems trimmed
- salt and pepper to taste
Instructions
- Using the saute function, add olive oil and cook sausage until browned.
- Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
- Rinse the beans and add them to the pot, along with all remaining ingredients.
- Set the Instant Pot to Soup/Stew.It will show "30" on the display.
- When finished, release the steam valve while protecting your hand with a dish towel.
- Check to see if the beans are tender, if not return the lid and cook an additional 30 minute cycle.
- When beans are tender, open and season with additional salt and/or pepper to taste.
