I never get tired of beans soup, this time I made it without meat and it was as good. I have my pressure cooker for 7 years now, and I do most of the soups in it. I like how the beans cooks in it, they turn out so soft comparing boiling them in a normal pot. I always like putting some heavy cream in the soup I never think to choose tomato instead. So if you are like me I am assuring you that the result was really good and tasty, I hope you enjoy the Bean and Tomato Soup recipe! If you don’t have a pressure cooker, use a normal pot to boil the soup and leave them until the beans are moist, usually takes about 1 or 2 h depending on the beans.
- 4, 5 hands of dry red beans
- 2 carrots
- 1 parsley root
- 1 slice of celery
- 1 large yellow onion
- 400 g whole tomatoes, from can
- 100 ml tomato sauce
- 3 bay leaves
- 2 tablespoons salt, to the taste
- freshly ground black pepper
Bean and Tomato Soup
- Put the beans in cold water and leave them over night. Rinse the beans and add them to the pot. Peel the carrots and the parsley root ant cut them into even slices and add to the pot. Peel the onion and add it as it is to the pot, also add the celery as it is. Add the bay leaves and salt. Pour water in the 5 l pressure cooker until the maximum limit sign.
- Put the cooker on maximum heat until the pressure goes to setting 2, that takes 5 to 10 min., then you can reduce the heat or you can even turn it off. Only turn the heat on when the setting 2 goes down to 1.
- After 25-30 min the beans are done. When ready, remove the pot from heat and place it under running cold water, so the pressure comes out from the pot, if you listen it makes a popping sound when is safe to open. Then take out the onion add the tomatoes from the can and some freshly ground black pepper, taste and add more salt if needed.
- Serve the Bean and Tomato Soup while it is still hot with fresh or toasted bread.