Bean and Vegetable Soup

    45 min

    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.

    2 people made this

    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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    Reviews in English (1)


    Simple recipe and fast to make. Being full of healthy ingredients, makes it a great all rounder for the family. Truly, a hearty soup. Great recipe!  -  04 May 2012  (Review from Allrecipes AU | NZ)