7
Submitted by Black Radish
"This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food!"
photo by Jonathan Melendez 
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6
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ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large carrots, chopped medium
- 3 stalks celery, chopped
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 16 ounces dried white beans
- 8 cups chicken stock
- pepper
- 1 teaspoon fresh rosemary, chopped
- 2 cups butternut squash, diced
- 4 garlic cloves, sliced
- salt & pepper
- 4 cups swiss chard leaves, chopped
- 1 -2 cup chicken stock for thinning soup
- 1⁄2 cup sour cream
- 1 cup crouton
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directions
- In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
- white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
- Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
- Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.
Questions & Replies
-
:
kraee9
-
marilynx6368
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Reviews
-
Made just as directed and it turned out amazing! Next time I might even add a bit of ham or a smoked ham hock for added flavor! I can't wait to make it again.
Jonathan Melendez
-
Just got my Instant Pot and tried this recipe and the whole fam loved it!! I added some pork shoulder meat to make it more tasty. Thank you.
rayzerli
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Made it for a work potluck and got rave reviews from everyone. I used about a rounded 1/4 tsp pepper and vegetable stock for the vegetarians out there. I also did not use any extra stock for thinning. I have an electric pressure cooker, and everything was cooked well on 36 minutes high and then another 12 minutes on high with a quick release both times. Some people may prefer to still use the natural release for softer beans, but we found them done, but a little firm. We were in a hurry to get the eating started.
ZoomZoom Diva
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My family decided that this was one of the best soups ever. (And I make a lot of great soups.) I made some small changes marjoram instead of thyme, and sweet potatoes instead of squash. I am also not into cream and used coconut milk one time and almond milk the other time. Thanks for posting.
Flower 2
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Excellent soup and a way to pressure cook the beans without all the foam. Instead of chicken stock I used organic vegetable stock. Used organic rainbow chard and substituted some of the chard stalks for the celery. Didn't have fresh herbs but dried herbs tasted fine. This soup is so good, thick and like a stew, which is fine by me; it doesn't even need sour cream or croutons, which saves calories and can be served vegan. Thanks :)
Christine L.
see 7 more reviews
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Tweaks
-
I increased the rosemary as I didn't have thyme, and used kale instead of swiss chard. I used an electric pressure cooker, so I increased initial cooking time by a couple of minutes.
dpk608
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My family decided that this was one of the best soups ever. (And I make a lot of great soups.) I made some small changes marjoram instead of thyme, and sweet potatoes instead of squash. I am also not into cream and used coconut milk one time and almond milk the other time. Thanks for posting.
Flower 2
RECIPE SUBMITTED BY
Black Radish
- 8 Followers
- 8 Recipes
- 9 Tweaks
I run a personal chef company called Black Radish Personal Chef out of Portland oregon. My website is http://www.blackradish.net This is a great site to find client recipes - especially using the filters.
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