16 Bean Soup in the Instant Pot

Susanlsky

This recipe is for the quart jars you see pictured that I made from the Homemade Mix for 16 Bean Soup

subheading: Ingredients:

1 quart jar of 16 Bean Soup Mix with Spice Packet

4 cups low-sodium or no-sodium Vegetable Broth

4 cups of filtered Water ... boiling

2 Tbsp. low-sodium Soy Sauce or Coconut Aminos or Tamari

2 cloves Garlic, minced (or more if you desire)

1 or 2 medium Onions, diced

1 Green Bell Pepper, diced

1 can diced Green Chilies, 7 oz.

2 stalks Celery, diced

2 carrots, sliced or diced

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2 cans diced Tomatoes, no-salt added

2 handfuls fresh Spinach, chopped

subheading: Directions:

Rinse the beans well, then place in the bottom of the inner liner of the Instant Pot.

Add the contents of the spice packet, broth, water, soy sauce, onions, green bell pepper, chilies, celery and carrots and mix well.

Attach the lid to the Instant Pot, be sure to set the pressure value to "Seal" position. Select the "Manual" mode, high pressure and set the timer for 45 minutes.

When the cooking time is up, turn the IP off, and let it sit for 15 minutes. Release any remaining pressure.

Remove the lid from the IP and add the canned tomatoes and spinach. Stir well.

Serve and enjoy. Freezes VERY well.

Notes: At times, I may want a more "tomatoey" taste and might add a little low-sodium V8 juice to my individual bowl when serving

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