Hearty, filling and packed with nutrients.
- Vegan and Vegetarian
- Protein PACKED
- Nutrient DENSE
- 185 Calories per serving
This recipe makes 12 Two-Cup Servings
Get the Recipe in PDF form click: kale-garbanzo-bean-soup-pages
8 garlic bulbs chopped
1 large yellow onion chopped
6 cups Lacinato Kale chopped
2 cups garbanzo beans (cooked, drained) – side note: InstantPot Garbanzo Beans are simple
3 carrots chopped
1 cup lentils (dry, rinsed)
2 cups sweet potatoes (skin on, chopped dice size)
2 cup red potatoes (skin on, chopped in dice size)
3 celery stalks chopped
1t red crushed pepper
1 ½ t Chili Powder
¾ t Coriander (ground)
½ t Smoked Paprika
1 t salt
8 cups water
**after cooking this my daughter suggested I add corn. She said it was very spicy too. So, I grabbed a bag of organic frozen sweet corn (Trader Joe’s) and dumped it in, closed the lid and I’m letting it sit for a few more minutes.
Key to success in InstantPot cooking is having all of your ingredients ready to go before you begin.
0. Get all ingredients out on counter measured and chopped.
Turn Instant Pot on SAUTE and add oil.
Add garlic, toss around for about 1 minute and then add onion. Stir.
Add chopped kale, stir and blend.
Add carrots, potato, celery and stir and blend.
Add 8 cups of water and stir.
Add spices, and stir.
Add lentils and stir.
Water should be at least ½ inch above your ingredients.
Turn OFF InstantPot then press MANUAL and set time to HIGH for 20 minutes.
Personally I always let the pressure release naturally.