Early Childhood Harvest Bean Soup

Updated: Apr 21, 2020

by WSP parent Rachel Ullman.

Each week in our Early Childhood classrooms, a hearty soup is prepared and eaten by our students. There is truly no better snack on a cool autumn afternoon! Now you can make this delicious soup at home for your family, using the step-by-step instructions below.

Stove Top Preparation

Follow the directions above for traditional, stove-top preparation.

Electric Pressure Cooker/Instant Pot Preparation

Start with a pint-sized jar of our Early Childhood Harvest Bean Soup, available in our Windy Hill School Store. Or, use approximately 2 cups of your choice of dried mixed beans.

Rinse beans, cover with water and soak for a few hours.

Drain beans and put aside.

Using “Sautée” function on your Instant Pot, heat a couple tablespoons of oil and sauté 1 onion, 2-3 cloves of garlic, 2 carrots (chopped), and 2 large (3-4 small) stalks of celery (chopped).

Optional: as vegetables soften, stir in on vegetable bouillon cube or add herbs of your choice.

Dump drained beans into the pot and add 6-7 cups of water, salt and pepper.

Switch to “Beans” function or set to Manual High Pressure for 30 minutes (you can adjust time, more time for larger beans, less times for smaller beans, if needed).

When time is up, allow a “natural release” of pressure for at least 10 minutes, if you can, before opening the pressure release valve.

When pressure is completely released, open your pot, taste, and adjust salt/pepper as needed.

Serve and enjoy! This soup is delicious with some bread!

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