Come Cook with Me — Minestrone Soup | black lentils instant pot | Orangesandavocados
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Come Cook with Me — Minestrone Soup | black lentils instant pot | Orangesandavocados
#ComeCookwithMe,#LiveHealthy2bfree,#LifestylebyLauraJ,#LauraJHall,#Cooking,#FBlive,#Fridays,#HealthyLifestyle,#ILoveToCook,#InstantPot,#SlowRoaster,#CrockPot,#minestrone,#soup,#italian,#mealthymultipot
#Cook #Minestrone #Soup
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Come Cook With Me👩🏽🍳…. We are making my #SavoryMinestroneSoup!!! This will absolutely be a perfect light Summer/Fall Soup which will be a perfect light meal as well as a great meal to freeze! It is also super healthy😋 . We will cook them in the Mealthy Multipot, Instant Pot and Slow Cooker.
Begin by preheating oven for roasting your garlic
@325 for 15 minutes in EVOO or Avocado Oil.
#Recipe for #MINESTRONESOUP
#Ingredients
1/4 cup Organic Avocado Oil or Organic extra virgin olive oil
15 large Roasted Organic Garlic Cloves, diced
2 32 oz container of Organic Chicken Bone Broth (substitute Vegetable Broth if completely vegan)
1 28 oz can of Diced Fire Roasted tomatoes
1 bunch of Kale pulled from the stalk (tear into bite size pieces)
1 Diced Organic Sweet Onion
5 Sliced Organic Carrots
4 stalks of diced Organic Celery
10 Okra
1 Diced Organic Zuchinni
1 Diced Organic Squash
1/2 Organic Jalapeno diced
4 Diced Habenero Peppers
4 Organic Basil Leaves
1 cup of red wine
1/4 cup of Organic Balsamic Vinegar
3/4 cup of Organic Lentil Trio and 1/4 cup of Red Organic Lentils
2 cups of Bob’s Red Mill Canberry Heritage Beans
2 cups of Ditalini or your favorite Gluten Free Pasta
1 1/2 tsp of the following Organic seasonings: Herbs De Provence or Italian Seasoning, Pink Himalayan Salt,
Black Pepper, Cumin, Crushed Red Pepper Flakes, Oregeno, , Japenese Seven Spices, and Dan-O’s Seasonings,
For the Cranberry Heritage Beans:
Small Bag of Cranberry Heritage Beans
8 oz of Homemade Salsa or use a jar of your favorite salsa
32 oz of Organic Bone Broth
1 1/2 tsp of the following Organic seasonings: Herbs De Provence or Italian Seasoning, Pink Himalayan Salt,
Black Pepper, Cumin, Chipolte Pepper, Japanese Seven Spices, Hot Hungarian Paprika and Dan-O’s Seasonings
#INSTRUCTIONSFORMINESTRONESOUP
Use the Saute Feature of the Pressure Cooker and Slow Cooker and combine EEOV, Celery and Onions until translucent.
Combine all of the ingredients into the cooking pots. Turn off Saute.
Select the Manual function of the Pressure Cooker and Slow Cook for Slow Cooker.
Combine remaining ingredients accept the cooked beans and Pasta.
Set Pressure Cooker for 5 minutes on High and allow for 2 minutes natural release and release remaining steam.
Add in the Beans and Pasta and cook on high for 1 more minute. For Slow Cooker you will cook slow for 6-8 hours.
Remove pressure and lid and serve in bowls and garnish with Dairy Free Parmesan Cheese.
#INSTRUCTIONSFORCRANBERRYHERITAGEBEANS
In a separate Instant Pot combine all ingredients and set the IP for 30 Minutes. Allow Quick Release and serve in the Bowl.
✨✨Recipe by LauraJHall✨✨
black lentils instant pot
Come Cook With Me👩🏽🍳…. We are making my #SavoryMinestroneSoup!!! This will absolutely be a perfect light Summer/Fall Soup which will be a perfect light meal as well as a great meal to freeze! It is also super healthy😋 . We will cook them in the Mealthy Multipot, Instant Pot and Slow Cooker.
Begin by preheating oven for roasting your garlic
@325 for 15 minutes in EVOO or Avocado Oil.
#Recipe for #MINESTRONESOUP
#Ingredients
1/4 cup Organic Avocado Oil or Organic extra virgin olive oil
15 large Roasted Organic Garlic Cloves, diced
2 32 oz container of Organic Chicken Bone Broth (substitute Vegetable Broth if completely vegan)
1 28 oz can of Diced Fire Roasted tomatoes
1 bunch of Kale pulled from the stalk (tear into bite size pieces)
1 Diced Organic Sweet Onion
5 Sliced Organic Carrots
4 stalks of diced Organic Celery
10 Okra
1 Diced Organic Zuchinni
1 Diced Organic Squash
1/2 Organic Jalapeno diced
4 Diced Habenero Peppers
4 Organic Basil Leaves
1 cup of red wine
1/4 cup of Organic Balsamic Vinegar
3/4 cup of Organic Lentil Trio and 1/4 cup of Red Organic Lentils
2 cups of Bob’s Red Mill Canberry Heritage Beans
2 cups of Ditalini or your favorite Gluten Free Pasta
1 1/2 tsp of the following Organic seasonings: Herbs De Provence or Italian Seasoning, Pink Himalayan Salt,
Black Pepper, Cumin, Crushed Red Pepper Flakes, Oregeno, , Japenese Seven Spices, and Dan-O’s Seasonings,
For the Cranberry Heritage Beans:
Small Bag of Cranberry Heritage Beans
8 oz of Homemade Salsa or use a jar of your favorite salsa
32 oz of Organic Bone Broth
1 1/2 tsp of the following Organic seasonings: Herbs De Provence or Italian Seasoning, Pink Himalayan Salt,
Black Pepper, Cumin, Chipolte Pepper, Japanese Seven Spices, Hot Hungarian Paprika and Dan-O’s Seasonings
#INSTRUCTIONSFORMINESTRONESOUP
Use the Saute Feature of the Pressure Cooker and Slow Cooker and combine EEOV, Celery and Onions until translucent.
Combine all of the ingredients into the cooking pots. Turn off Saute.
Select the Manual function of the Pressure Cooker and Slow Cook for Slow Cooker.
Combine remaining ingredients accept the cooked beans and Pasta.
Set Pressure Cooker for 5 minutes on High and allow for 2 minutes natural release and release remaining steam.
Add in the Beans and Pasta and cook on high for 1 more minute. For Slow Cooker you will cook slow for 6-8 hours.
Remove pressure and lid and serve in bowls and garnish with Dairy Free Parmesan Cheese.
#INSTRUCTIONSFORCRANBERRYHERITAGEBEANS
In a separate Instant Pot combine all ingredients and set the IP for 30 Minutes. Allow Quick Release and serve in the Bowl.
✨✨Recipe by LauraJHall✨✨
