Soup? In May? Well, I believe in soup in May under any circumstances, but most assuredly under these circumstances:
If it snows in May, I should be able to eat soup in May. Especially a creamy bean soup that will put a spring in your step, even if spring has been delayed by a few weeks.
Beans and Super Greens Soup
Author: Rocky Mountain Woman
Ingredients
- 8 oz Great Northern Beans, picked over and soaked overnight
- 2 cups of water
- 5 oz package of "power greens".
- ½ cup diced ham
- 4 cups chicken broth
- ½ cup heavy cream
Instructions
- Put the beans, water, ham and chicken broth in the Instant Pot
- Cook on the soup mode
- Let pressure come down naturally
- Add power greens and cook on saute, open lid for 10 minutes
- Add cream and cook another minute or two
This with a glass of wine and some nice homemade pumpernickel croutons helped make up for the whole snow in May situation going on outside.
Pondside says
May 1, 2018 at 9:08 amSoup in May? Absolutely!….at least once a week for supper and often leftover for lunch. I am going to have to investigate Power Greens. I don’t know if greens are packaged that way here, but I will have a look. It’s good to visit your site again!
Rocky Mountain Woman says
May 3, 2018 at 1:46 pmIt’s good to see you! Power Greens come packaged in a plastic box and I love them. It’s a nice way to get washed, cut up greens for smoothies, stir frys, soups, etc.
Hope you are doing well.
XXOO,
RMW
Pat says
May 3, 2018 at 4:30 pmI love homemade soup and eat it year round! This looks delicious. The Instant Pot is a wonderful way to cook beans at our high altitude.
Lorraine @ Not Quite Nigella says
May 3, 2018 at 4:51 pmHi RMW! I’m in Chicago where they’re still bracing themselves for the colder weather although we did have a couple of days of really warm weather. This soup would be perfect for today where it is raining and cold.