The recipe for pressure cooker legume and potato soup is ready in 30 minutes.
If that seems like a lot, know that legume soups typically cook for an hour or more, regardless of whether the legumes are soaked for at least 8 hours.
Usually, soups contain various kinds of legumes, such as beans, lentils, chickpeas, etc., and also grains like rice or barley. If they’re lacking, other foods such as vegetables can be added to make them more complete and flavorful.
Since we are gradually coming out of the holiday season full of rich and sometimes heavy meals, let’s try to bring less caloric and healthier dishes to the table such as creams and soups; dishes that fill you up without weighing you down and are rich in fiber.
In this case, since my soup does not contain grains, I paired the legumes with potatoes.
It turned out to be a nice recipe, tasty, creamy, and economical in terms of food cost and gas because with the pressure cooker, cooking times are significantly reduced, and also the nutritional substances of the foods are not lost.
Would you like to prepare it together? Let’s go to the kitchen and make the pressure cooker legume and potato soup
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 128.42 (Kcal)
- Carbohydrates 14.00 (g) of which sugars 0.71 (g)
- Proteins 5.17 (g)
- Fat 5.45 (g) of which saturated 0.69 (g)of which unsaturated 0.01 (g)
- Fibers 3.35 (g)
- Sodium 143.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
My legume soup did not require pre-soaking as per package instructions. Always check yours
- 7 oz mixed legumes (for soup)
- 1 medium potato (equivalent to 1 medium)
- mixed frozen vegetables
- 2.5 cups water
- salt
- pepper
- 2 tablespoons extra virgin olive oil
Tools
Get a pressure cooker to cook in half the time and save.
- 1 Pressure Cooker
Steps
– Rinse the legumes for the soup well to remove all residues.
– Pour 2 tablespoons of oil at the bottom of the pressure cooker, add the vegetables for sautéing, and let them slightly brown.
– Add the legumes, pour in the water, mix, close the lid, and bring the pot to pressure, calculating 25 minutes from the whistle.
– Meanwhile, peel and dice a potato and keep it temporarily in cold water.
– After the time has passed, depressurize the pot, open it, and add the drained potato cubes. Mix and bring the pot back to pressure, calculating about 5 minutes from the whistle.
– Adjust salt and pepper only at the end of cooking and check if a few more minutes are needed because it also depends on the type of legumes
– Serve garnishing with a drizzle of oil.
– Serve the pressure cooker legume and potato soup in individual bowls
Tips and variations:
– If you don’t want to use potatoes, serve the legume soup with croutons or bruschetta.
– Instead of water, you can also make a good vegetable broth.
FAQ (Frequently Asked Questions)
– Can I use rice or another grain instead of potatoes?
– Yes, cook the grain of your choice in another pot and add it at the end of cooking to the legumes to let it absorb the flavors.
– I’m afraid to use a pressure cooker, how do I adjust with a regular pot?
– After you’ve sautéed the vegetables, follow the cooking instructions on the package and add the potatoes about 15/20 minutes before turning off.
– Where can I find mixed frozen vegetables for sautéing?
– At supermarkets, in the freezers. Or do as I do; chop a carrot, a stalk of celery without leaves, and half an onion, then put the mixture in ice cube trays and place in the freezer. When needed, defrost directly the amount you require in the pot.
– Can I prepare it the day before?
– Yes, certainly; then when you reheat it, add a bit of water because the legumes absorb all the liquid while resting.
– Why didn’t you soak the legumes?
– My soup, as mentioned above, did not require pre-soaking. I recommend checking the package before purchasing.. but in case it requires soaking, you can always make the recipe after soaking the legumes for 8/10 hours.
