Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free
Ingredients:
- 4 cups Veggie Broth
- 1 jar Spaghetti Sauce
- 1 15 oz. can diced Potatoes (rinsed & drained)
- 1 15 oz.can Bean of choice (rinsed & drained)
- 1 cup Brown Rice
- 1 cup frozen Carrots
- 1 cup frozen Organic Corn
- 1 cup frozen Lima Beans
- 1 cup frozen Spinach/Kale
- 1 tbsp. Italian Seasoning
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/2 tsp. Baking Soda
- Season with Sea Salt
Directions:
- Stir together all ingredients in the IP
- Close & lock lid
- Set Pressure Valve to Sealing
- Select Steam setting on High Pressure & cook for 22 minutes
- Quick release pressure
Hoff Thoughts: It's the Rice that dictates how long to cook this soup. If you opt for Jasmine White Rice for example, just cook for 3 minutes.
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