Senate bean soup from The Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups by The Culinary Institute of America

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on November 06, 2023

    This was a great rendition of this soup. I sautéed the carrots ( 1 cup) the onions, garlic and celery to start in olive oil and then made the soup in my Zavour multivitamin on the pressure cook function. I added 1 Chihaucle Negro instead of the Tabasco to the pot while everything was cooking. I also used 4 cloves of garlic. I also added a small bunch of tied up parsley to the pot. HIghly recommended will make again. Depending on your beans, mine took about 40 minutes on high pressure after soaking overnight. I would recommend you start with 30 minutes and then check your beans to see if they need more. I used slow release method.

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