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Posted By archives On October 30, 2013 @ 11:50 am In Pressure Cooker,Soups and Stews | 2 Comments
Recipe By : Kim Sinclair
Serving Size : 16
2 medium onions — chopped
3 stalks celery — chopped
5 cloves garlic
2 teaspoons basil
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon thyme
3 bay leaves
5 new potatoes — chopped, not peeled
2 large carrots — diced
1 large squash — chopped
1 medium turnip — peeled and chopped
2 large tomatoes — chopped
2 cups shredded cabbage
1/2 cup pearl barley
15 ounces canned kidney beans — 1 can
2/3 cup macaroni
14 ounces canned tomatoes — 1 can crushed
salt and pepper to taste
8 cups vegetarian bouillon
Okay, here comes the beauty of the pressure cooker. Prepare all of the vegetables. In the pressure cooker, sauté the onion with about 2 tablespoon of water. When the onion is just soft, add the garlic and allow to cook for another 2 minutes . Add all of the vegetables as well as the vegetable stock. Stir well and increase the heat to high. Add the barley, beans, macaroni, and spices. Cover the pressure cooker and bring up to a high pressure. Cook at a high pressure for 10 minutes. Lower the heat and drop the pressure. Return the soup to the stove and place over a low heat. Add the crushed tomatoes and mix well. Allow the soup to simmer for as long as you can, but at least 20 minutes. Serve.
Note: If you don’t have a pressure cooker, the recipe will remain the same, but you will need to allow the soup to simmer for at least an hour until the vegetables are soft.
Makes approx 16 ( 1 cup ) servings.
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