Pressure Cooker 15 Bean & Sasauge Soup

By kathya5084

Ingredients

• 16 ounce package of 15 Bean Soup, rinsed and sorted
• 2 teaspoons olive oil
• 14 ounces kielbasa sausage (I use Johnsonville), sliced in 1/2 to 3/4 inch rounds, around 40 slices.
• 1 large yellow onion, chopped
• 4 carrots, chopped (about 1 1/2 cups)
• 2 parsnips, chopped (optional)
• 3 Celery Stalks, chopped (about 1 cup)
• 4 cloves garlic, minced
• 8 cups chicken broth, or more if you like it a little more soupy
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 15 ounce can diced tomatoes
• 12 ounces fresh baby spinach or chopped kale
• Salt to taste (add after cooking, I did not need any)
• Bouquet Garni
• 1 large bay leaf
• 4 sprigs fresh thyme (or 1/2 tsp dried)
• 1 4 inch long sprig of fresh rosemary
• 4 to 5 stems of fresh parsley

Details

Servings 8
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Bouquet Garni
Tie thyme, rosemary, parsley and bay leaves together with butchers twine.
Turn cooker to Sauté setting. Let heat up and add the sausage. Lightly brown all sides.
Add the olive oil and saute the onions, carrots, parsnips and celery, until the onion turn translucent.
Add the garlic and bouquet garni and saute for 1 minute.
Stir in the broth, chili powder and pepper, scraping any brown bits off the bottom. Add the beans and stir.
Add lid and set cooker for 45 minutes at high pressure.
After cooking time is up, perform a 20 minute natural release. After 20 minutes, release remaining pressure.
Remove the lid and stir in tomatoes and spinach. Salt to taste. Set the cooker for 5 minutes. After cooking time is up, perform a quick release.to release the remaining pressure.
[Tip]
Remove lid and taste the largest beans for tenderness.
If beans aren't tender enough (sometimes old beans take longer),return the lid and cook for 5 more minutes under pressure, and a quick release.
Serve with crusty bread!
Calories:
Beans and soup only 360 per 1-1/2 cup serving
Kielbasa 30 each slice