Ingredients

The following ingredients have 16 Servings
  • 1 med onion, diced
  • 2 med carrots, sliced
  • 1 cup sliced portobello mushrooms
  • 1 can chopped green chiles (4oz)
  • 3 cloves garlic, minced
  • 3 cups low sodium vegetable broth
  • 3 cups water
  • 1 package Hurst's Hambeens Great Northern Beans (with artificial ham flavor)
  • included spice packet
  • 1 tsp mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can fire-roasted tomatoes (15oz)

Instruction

  • Using SAUTE function soften the onion, carrot, and mushrooms (use a little water or broth to prevent sticking)
  • Once veggies have softened, press KEEP WARM/CANCEL and add chiles and garlic - stir well.
  • Stir in broth and water
  • Remove spice packet from beans, rinse beans well, and add to soup
  • Add contents of spice packet, oregano, cumin, and paprika and stir
  • Add tomatoes to the center of the soup and do NOT stir
  • Attach lid, set the vent to SEALING, and cook for 40 min on MANUAL
  • Allow to vent naturally for 15 minutes
  • Carefully remove any remaining pressure and stir soup
  • Garnish with fresh cilantro