My family LOVES soup, so I make a number of different ones. Being a creative cook, I make what sounds good to me, my husbands favorites, and I also use what I have on hand.
Here’s this week’s soup. I made in in my InstantPot which is an electric/electronic pressure cooker. Just as easy to make it on a stove top or in a crock pot/slow cooker.
INGREDIENTS:
1 28 oz can of San Marzano tomatoes with their juice, crushed (I squeeze them thru my fingers)
1 medium yellow onion,chopped
6 medium carrots, chopped into rounds
1/2 head of celery, chopped (include the leaves for flavor)
1 medium zucchini, chopped
2 cups slices mushrooms
4 medium redskin potatoes, cut into sixths
5 cloves of garlic, smashed and minced
Water to cover at least 2 inches over the veggies.
For INSTANTPOT: Set on manual for 12 minutes, release steam when it’s on Lo
For STOVETOP: Cover and bring to a boil, reduce heat and simmer covered for 45 minutes.
For SLOWCOOKER: Cook for 3-4 hours on high heat or 6-8 hours on low heat.
When soup has finished cooking add two 15 ounce cans of drained, rinsed cannellini beans (aka white kidney beans). Stir in, cover and let sit for 15 minutes for the beans to heat up.
Next, using an immersion stick blender, blend 4-5 times into the soup to thicken it, but leaving it very chunky with large pieces of potato, etc. Or if you don’t have an immersion blender, take out 3 cups of soup and puree it in a regular blender and add back into the soup stirring well to combine.
We add salt and Pepper to taste at the table, and we like some freshly grated Pecorino Romano Cheese on top.
EnJOY!! From my kitchen to yours!
As always, I hope you SPARKLE!!
Janice Masters, The Shaman Mama
PS If you’re into a healthy lifestyle ask me about the yummy nutritional/cleansing shakes I’m using and I’ll fill you in.
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