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7-Bean Vegetarian Soup (Pressure Cooker)

7-Bean Vegetarian Soup
7-Bean Vegetarian Soup
This healthy recipe comes from NDSU Extension.


½ c. navy beans, dry

½ c. black beans, dry

¼ c. pinto beans, dry

¼ c. kidney beans, dry

¼ c. black-eyed peas, dry

¼ c. red lentils, dry

¼ c. green lentils, dry

1 Tbsp. olive oil

4 carrots, chopped

4 celery stalks, chopped

1 large onion, chopped (about 1½ c., chopped)

1 Tbsp. garlic, minced

8 c. low-sodium vegetable broth

1 tsp. salt

½ tsp. black pepper

½ Tbsp. thyme, dry

½ tsp. sage, dry

1 (14-oz.) can diced tomatoes

2 bay leaves

1 c. kale, chopped


Turn the pressure cooker to sauté function. Add oil and heat until the oil shimmers. Rinse then prepare vegetables as directed. Sauté carrots, celery, onion and garlic until softened and translucent. Add remaining ingredients except kale and cover with the lid seal to lock. Press the manual pressure cook button and set the timer to 20 minutes. Let the pressure release naturally for 10 to 15 minutes. Release any remaining pressure and remove cover. Add kale and cook for five more minutes. Then remove the bay leaves and serve.


Makes 11 (1-cup) servings. Each serving has 170 calories, 2 g fat, 9 g protein, 30 g carbohydrate, 7 g fiber and 360 mg sodium.


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