Kamut, Beans and Veggie Soup
1/2 bag speckled butter and purple hull beans (frozen)
1 cup kamut
1 cup broth
4-6 cups water
1/2 cup asparagus, white asparagus, yellow squash (frozen)
1/2 cup fennel, bok choy and swiss chard (frozen)
5 mushrooms, chopped
1/2 cup cauliflower and cabbage
1/2 diced eggplant and turnip
1/2 medium diced red onion
1/4 green onion
2 clove garlic
2T leek (frozen)
2-4 cups greens (I used kale and collard) (frozen)
1 can of salt free corn
1 can of salt free green beans
1 can of salt free diced tomatoes
1/2 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, cumin, ect
First I soaked kamut over night in lots of water (then rinsed the next day)
In my electric pressure cooker, with the setting on sauté, I added red onion, green onion, leak and some water and sautéed them.
I put the beans, kamut and the first eleven veggies in the electric pressure cooker with a bunch of water that covered the veggies. I turn the Pressure Cooker on for 2 minutes and then allow the pressure to come down naturally (although I could released the pressure faster because they seemed very done)
Then I added all the can veggies, broth, greens, spices and stirred everything up. I turned the pressure cooker off but let the soup cook while the pressure cooker was still hot.
Note: I don’t measure anything so everything is a guess.
You’re going to need lots of spices. I just take the different spices I have and add to the soup. (the soup did taste good before I added the spices and I was surprised)
I used up a bunch of frozen veggies and fresh veggies that I had left over.
You can add any veggies, beans and grains that you want or have on hand.
What is so great about the electric pressure cooker…..It cooks beans fast and that is just great.
Some info on Kamut: