Garden Vegetables And Navy Beans Vegan Soup – Your Recipe Rocks
As most of you know, throughout last week I was worried about my mom’s safe journey to US and now that she has arrived I’m a little busy, so I have not been able to visit all your blogs or reply individually to all your lovely comemnts. So please excuse me, I’ll catch up with you guys very soon!
This week I tried RedChillies’ pasta and beans soup. The soup is very simple to make but has a lot of flavors going in from the peppers, celery, garlic and oregano. I didn’t have mini peppers, so used a combination of regular size red pepper, yellow pepper and green pepper. I also used extra 3 cups of vegetable broth. (Look “My Notes”) Thank you for the recipe RedChillies.
I always prepare my pasta and beans soup directly in a pressure cooker. I don’t cook the pasta separately. I add all the ingredients for the soup, including the pasta and extra water or vegetable broth as required and leave it for 1 whistle and turn off the stove. The pasta is cooked to perfection and also has the flavor of all the vegetables, tomatoes and herbs because it is cooked with it instead of plain salted water.
Since I made the soup in a pressure cooker directly, I’m sending this to Archana’s One Dish Meal Event. The cooking time is approximately 30-45 minutes inculding prep time and the measurement yields 4-5 servings easily.
JZ at Tasty Treats has passed me the Rocking Girl Blogger Award.
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