Bean and Vegetable Soup

Bean and Vegetable Soup


1 person made this

About this recipe: A super-hearty pressure cooker soup, which is packed full of vegetables and protein. It's the perfect winter warmer. Serve with bread spread with lashings of butter.


Serves: 4 

  • 4 large portabello mushrooms, cut into large chunks
  • 1 onion, roughly chopped
  • 1-2 cloves garlic, finely chopped
  • 3-4 tablespoons olive oil
  • dried oregano to taste
  • dried basil to taste
  • dried parsley to taste
  • 1/2 medium sweet potato, cut into large chunks
  • 2 medium potatoes, cut into large chunks
  • 1/2 small head cauliflower, roughly chopped
  • 1 small head broccoli, roughly chopped
  • 125g frozen peas
  • 125g frozen sweetcorn kernels
  • 2 carrots, roughly chopped
  • 1 (400g) tin butter beans, drained
  • 1 (400g) tin mixed beans, drained
  • 1 (400g) tin chopped tomatoes
  • 250-350ml stock (beef, chicken or vegetable)
  • salt and pepper to taste

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Pour olive oil into pressure cooker and heat.
  2. Add garlic and onions and stir until onions are translucent. Add herbs and mushrooms; stir until mushrooms are coated.
  3. Add sweet potato, potato, cauliflower, broccoli, peas, sweetcorn and carrots. Stir until all vegetables have a light coating of oil.
  4. Add beans, tinned tomatoes and just enough stock to required level in pressure cooker.
  5. Place lid on pressure cooker and cook for 20-25 minutes. Release steam. Add salt and pepper to taste, then serve.

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