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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 15g||55%|
|Total Sugars 11g|
|Vitamin C 18mg||89%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Slow-cooked bean soups are perfect at the end of a cold day, offering a warm and filling bowl without much effort. Using a 16-bean mix gives this recipe a nice variety, and cooking in the slow cooker means there’s no need for soaking the beans beforehand. The added turkey sausage and vegetables turn a simple soup into a hearty, satisfying dish. Serve with cornbread or biscuits, or spoon over cooked rice for a complete meal.
This recipe is quite flexible; feel free to use ground or link pork sausage, or a smoked sausage, instead of the turkey sausage. Ground beef is another great choice if you prefer. You can also easily make this recipe vegetarian by omitting the meat and using vegetable broth instead of chicken broth.
1 (16-ounce) package 16-bean soup mix
3 medium bay leaves
1 tablespoon dried oregano
2 (14.5-ounce) cans low-sodium chicken broth
Water, as needed
3 stalks coarsely chopped celery
3 medium carrots, diced
1 large onion, coarsely chopped
3 cloves garlic, thinly sliced
1 pound Italian style turkey sausage, cooked and sliced
2 (14.5-ounce) cans stewed tomatoes
1 teaspoon crushed red pepper flakes, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
In the slow cooker, combine the bean mixture, bay leaves, oregano, chicken stock, and enough water to cover the beans. Cover and cook on high for 3 hours, or until the beans are tender.
Add the celery, carrots, onion, and garlic along with the cooked sausage and tomatoes and change the setting to low. Cook for an additional 3 to 4 hours.
Remove the bay leaves. If desired, add cayenne or crushed red pepper.
Taste and season with salt and freshly ground black pepper, as needed.
Serve in a bowl and enjoy.
- If the turkey sausage is raw, boil the links or sauté them in a small amount of olive oil until browned. Slice and add to the beans.
- Leftovers can be refrigerated for three to four days in an airtight container. For longer storage, freeze in a sealed container.
- Replace the turkey Italian sausage with pork Italian sausage, chorizo, or a spicy smoked sausage. andouille sausage or kielbasa would work well in this soup.
- Use bulk Italian sausage in the soup. Brown in a large skillet over medium heat, drain, and then add to the soup. Or make it with browned hot or mild breakfast sausage.
- Make the soup with ground beef instead of sausage. Cook until browned and no longer pink.
What is bean soup mix?
A typical bean soup mix will contain 15 or 16 different types of beans, including pinto, small red, pink, red kidney, Great Northern, black-eyed peas, navy, black, whole green peas, yellow split peas, green split peas, lentils, chickpeas, baby and large lima beans, and pearl barley.
Video about Instant Pot 15 Bean Soup With Sausage
Instant Pot Cajun 15 Bean Soup with Andouille Sausage | Hurst's HamBeens
@hurstbeans #15BEANSOUP #HamBeens
Instant Pot Cajun 15 Bean Soup with Andouille Sausage | Hurst’s HamBeens
I finally got around to trying Hurst’s Cajun flavor of their 15 bean soup and it was great! I did add extra seasonings because I always like an extra boost, but feel free to stick with just the included packet and work your way up (or down) the next time. I’ve even heard of many people using only half the packet or leaving it out and making up their own mix.
Use any andouille sausage you like. I used the standard pork, but you can find them in various flavors and meats like chicken or a pork/beef mix. Also, if you wanted to add some seafood like shrimp or crawfish tail meat, you can add them (thawed) after pressure cooking and just let them sit on keep warm and loosely covered for about 10 minutes to let them cook through. Or sauté and set them aside along with the andouille at the beginning!
Optional topping at the the end was just a bag of frozen fried okra that I grabbed from Walmart, spritzed with olive oil and sprinkled with Cajun seasoning, then popped into the air fryer for about 10 minutes. They were very yummy!
NOTE: 40 minutes on HIGH with a natural pressure release has always worked for me, but I’ve had several comments on my original 15 bean soup video that people are having to cook their soup way longer than 40 minutes to get tender beans. Make sure that your pot is actually set to HIGH pressure. The pots may come out of the box defaulted to low or medium depending on which model/brand you own. They also retain the settings of the last thing you cooked so double-check when your settings each time you cook. Another consideration is the age of the beans. If they are near or past expiration, they may have dehydrated and become even harder for water to penetrate during cooking. A final factor may be variance in the actual pots themselves. I once did a side-by-side demo with a friend who owned the exact same model/size as mine, but hers was a year newer. For some odd reason, her pot always lagged behind mine – slower to heat up on sauté, come to pressure, and release pressure. Let me know if you have other observations – might help others!
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
20 oz bag Cajun 15 Bean Soup, sorted and rinsed
2 TB olive oil
1 lb andouille sausage, cut into bite-size half-moons
1 cup onion, chopped
1 cup celery, chopped
2 cups green bell pepper, chopped
6 cloves garlic, minced
seasoning packet from soup package
1 TB Cajun or Creole seasoning (Tony Chachere’s Bold Creole in the video)
1 tsp dried thyme
½ tsp smoked paprika
2 bay leaves
8 cups chicken broth
15 oz can diced tomatoes (fire-roasted, of course!)
2-3 cups celery leaves (or parsley)
optional topping: fried okra
1. Sort through the beans and discard any rocks, debris, or sad looking beans. Rinse and set aside – also reserving the seasoning packet for later.
2. Heat the Instant Pot on sauté mode and add the olive oil when the display reads “HOT.” Add the andouille sausage and cooking, stirring occasionally, until crispy on the edges. Remove the crisped sausage to a plate and set aside for later. (NOTE: Andouille sausage is smoked and should be fully cooked when you purchase it so it only needs to be heated through. If you substitute with any uncooked type of sausage, make sure to fully cook it during this step.)
3. Add the onion, celery, and bell pepper and cook for a few minutes until the veggies are just softened. As you stir occasionally, use the liquid from the veggies to help scrape up the browned bits from the bottom.
4. Add the garlic, seasoning packet, extra seasoning, thyme, paprika, and bay leaves and cook for another minute until fragrant. (NOTE: While tasty, I find the seasoning packet to be insufficient for most soup mixes and like to augment with some extras for added flavor. But you can stick to using just the packet the first time to see if it’s enough for your tastes!)
5. Add about ½ cup of the chicken broth to deglaze the pot. Make sure to scrape up all of the stuck-on browned bits from the bottom before moving on.
6. Add the tomatoes, remaining 7½ cups broth, and rinsed beans. Stir to evenly distribute the ingredients.
7. Lock the lid and cook on manual/high for 40 minutes followed by a natural pressure release. Fair warning: Due to the high volume of liquid in the pot, it will take some time to come up to pressure and back down again after cooking. Be patient – it will still be quicker than other cooking methods.
8. Taste for seasoning and add salt, pepper, or more cajun seasoning as needed. Stir in the reserved andouille and celery (or parsley) leaves.
9. Enjoy with toasted bread or fried okra. YUM!
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