Instant Pot Kitchen Cleanout Soup
link to the video: https://youtu.be/u-5l4MJL2zo
6 – 8 Servings
2 links Big Fork Bacon Sausage or The Sixty40 Sausage, sliced lengthwise twice, the chopped thin
1 large onion, chopped (optional)
4 – 6 cloves garlic, chopped (optional)
½ bag opened up bag of baby carrots, chopped (optional)
3 ribs celery, chopped (optional)
1 pint water
12 oz. bone broth (any flavor) or just more water if you don’t have any
½ cup lentils (or other grains like steel cut oats, split peas, or spelt)
1 can black beans (use any beans you have)
1 large can chopped tomatoes (can be crushed, whole, whatever)
1 can of some sort of vegetables – optional (we used mushrooms but could you corn, peas, whatever has been sitting in your pantry for over a year)
1 tablespoon mushroom powder – completely optional
1 tablespoon soy sauce – completely optional
1 teaspoon Italian herbs – or any herbs in your spice cabinet
1 teaspoon chili powder – or any other seasoning blend that looks interesting
2 bay leaf (if you have them)
½ bag of frozen cut okra or any other frozen veggies that needs to be used
½ bag of riced cauliflower or once again any other frozen vegetable that’s past it’s prime
salt and pepper to taste – mandatory
some sort of crunchy garnish such as tortilla chips, crackers, croutons, whatever is available
Directions:
- Using your instant pot, turn on to sauté for 15 minutes. Add the sausage and cook for 7 minutes stirring occasionally until the sausage is browned. Add whatever fresh veggies you have like onions, garlic, celery, and carrots and cook for the remaining 8 minutes.
- Turn your instant pot to 10 – 15 minutes pressure cook (depending upon the grain of choice), add all the remaining ingredients, lock in place and cook for the desired time.
- Release the steam, season the soup with salt and pepper and garnish with your desired crunchiness.
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