It doesn’t take much to make a quick pot of soup for lunch. I already had a cup of cooked beans (white beans with rosemary and garlic) in the fridge. I made those at an earlier time and froze part of the batch for future use. I like to do several kinds of beans on the same day, especially if I also have a batch of bread rising in the kitchen. That lets me use the energy of my oven as efficiently as possible. I know there are many Instant Pot fans out there; for me, an afternoon of cooking a variety of foods while the oven is hot is very soothing.
Here’s what I did:
I started with a jar (500ml/2 cups) of vegetable broth I had in the freezer, and thawed it quickly in the microwave. Failing that, it’s perfectly fine to just use water, some herbs, and salt if you like it. We tend to go very easy on salt in our house, so do that to your taste. Hot sauce or soy sauce are also nice additives for flavour. Or reconstitute some dried mushrooms and use the soaking water as your broth.
Next I chopped up some veg. In this case, you can see carrot, onion, potato, and green pepper. I used one each, except for the pepper – there was half of one left from yesterday’s homemade pizza. I brought those to the boil in the broth, and simmered til tender. Then I stirred in the beans, including the liquid they were cooked in. If they had been canned beans from the store, which would also work just fine, I would have drained and rinsed them.
That’s it! In the photo, they’re without broth so you can see how fresh and delicious the veggies look. This lunch is faster than fast food, and easy to make at home, where many of us are hanging out these days.
If you’re a front line worker in a grocery store, emergency services, healthcare or elsewhere, thank you for all you do. Everyone please stay safe out there!