- 1 small onion
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 32 oz low sodium bone broth*
- 3 medium carrots
- 3 stalks of chopped celery
- 1 lb potato
- 2 – 15 oz cans garbanzo beans
- 3/4 cup oat or almond milk
- 3 – 15 oz cans of great northern beans rinsed and drained
Directions
- Spray the bottom of your Instant Pot (or a large pot on your stovetop) with cooking spray. Sauté the onion and garlic together over medium high heat for 2-3 minutes. Add the rest of the seasonings and sauté one additional minute. Add the bone stock and scrape the bottom of the pot. Add the rest of the ingredients (everything except one can of navy beans and the milk).
- Cover and pressure cook for 15 minutes (or simmer over medium heat on your stove for 20-25 minutes, or until carrots and potatoes are tender), then let the steam release naturally (or release after 10 minutes). Blend remaining can of beans and milk together in a blender. Stir into the soup. Enjoy!
Serves 6
