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Cozy Fall Soup

Cultivator Kitchen
Print Recipe

Ingredients
  

  • 1 cup dried lima beans
  • 1 Japanese sweet potato, peeled & cubed
  • 1 large carrot, chopped
  • 1 celery stick, finely chopped
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1/4 head of green cabbage, shredded
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 2 bay leaves
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2 Not Chicken vegan gluten-free bullion cubes
  • 4 cups water
  • 1 lemon, juiced
  • 1 tsp parsley, fresh or dried

Instructions
 

  • Set the Instant Pot to saute mode and add your olive oil, garlic & onions. Cook until translucent, about 1 minute.
  • Add your herbs and spices (except for the parsley) and stir them in to combine well.
  • Add the carrot and celery and allow to cook for 1 minute.
  • Turn off the saute function and add the rest of the ingredients up to and including the water.
  • Set the Instant Pot to Pressure Cook for 18 minutes. Afterward turn off the Instant Pot and 'quick release' the steam by turning the valve to 'venting'.
  • Stir in the lemon juice and parsley, taste to see if any additional salt is needed. Serve & enjoy!