Dinner

Vegetable 10 Bean Soup made in my pressure cooker is for Dinner.

Vegetable 10 Bean Soup made in my pressure cooker takes 15 minutes to prepare.

Vegetable 10 Bean Soup made in my pressure cooker takes 45 minutes to cook.

Vegetable 10 Bean Soup made in my pressure cooker makes 8 servings.

The ingredients for Vegetable 10 Bean Soup made in my pressure cooker are:

4 cup Sprouts 10 Bean Soup Mix
28 ounce can Sprouts Diced Roma Tomatoes
1 bunch chopped fresh Kale, rinsed, and stems removed
.25 cup, chopped Carrots
.5 cup, chopped Onions
5 cloves Garlic, diced
.25 cup, diced Celery
.25 cup diced Yellow Pepper
1 Vegetable Stock Cube

Here is how you make Vegetable 10 Bean Soup made in my pressure cooker:

Rinse beans in a colander and remove any debris. Add enough water to cover the beans, about 8-9 cups. Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour. *Alternatively, you can cook the beans on high pressure for 35 minutes with a 10-minute natural release.Add remaining prepped ingredients, except chopped kale. Return the lid and set the cook time for 3 minutes.When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.Open the lid and add chopped kale. Stir, close the lid, and allow to sit for about 5 minutes to allow kale time to soften. Serving Size: 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JUJUELLIOTT.

The nutritional information for Vegetable 10 Bean Soup made in my pressure cooker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 280.7

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 232.9 mg
• Total Carbs: 52.4 g
• Dietary Fiber: 13.9 g
• Protein: 17.8 g

The dietary needs meet for Vegetable 10 Bean Soup made in my pressure cooker is Vegetarian