Ingredients

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 3 medium carrots, peeled and chopped

• 4 ribs celery, chopped

• 1 pound dry white beans, rinsed and picked through

• 8 cups water or vegetable stock

• 300-400 grams cabbage, chopped

• Any combination of herbs and spices as desired

• A couple of bay leaves

• Salt to taste

Method

1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

2. Add onion, carrots, celery, garlic, herbs, spices, and salt. Cook 2–3 minutes until fragrant.

3. Add beans and water/stock.

4. Cook on high pressure for 30 minutes + quick release.

5. Add cabbage.

6. Cook on high pressure for 10 minutes + 10 minutes natural release.

7. Salt to taste.

Notes

• If I have time, I’ll soak the beans for a few hours, but this isn’t required.

• This is a very hearty soup — part stew, part soup. If you’d like a more soupy consistency, you can either add 2-3 cups of water/stock or reduce the beans to half a pound.

• Feel free to change up the veggies and the seasonings to suit your taste. This recipe is very versatile!

• I usually add the following seasonings: dried basil, dried oregano, garlic powder, garlic salt, and cayenne pepper.