I love soup! As soon as fall hits and the heat starts to break just a little, I start making soup after soup after soup. They freeze so easily, and almost the whole family loves to eat it. This one threw together really quickly, especially with cooking it in my Instant Pot. I'll give stove top instructions at the bottom in case you don't have an IP yet. I used ground turkey for this, but you could also step up the flavors a bit by using turkey or chicken sausage crumbled out of the casing, or even tofu crumbles if you're vegan. I cooked my own beans from dry using the Instant Pot, so I've added that quick recipe at the bottom.
1T garlic, minced
1/2 onion, chopped
2 stalks celery, chopped
1/2c carrots, chopped (I used rainbow!)
1" chunk fresh ginger
2c bone broth + 4c water
(OR 4c chicken broth + 2c water)
2 bay leaves
1 bunch kale, chopped well
2 cans or 3c freshly cooked white or navy beans
4c water or chicken broth
1T apple cider vinegar
Stove Top Directions: Brown the meat in a sauce pan on medium high heat until cooked through and crumbled. Add in the garlic, onion, celery, carrots, ginger and salt and saute until fragrant 3-4 minutes. Add your broth, water, bay leaves and kale and bring to a gentle boil. Lower to simmer and cover for 30-45 min. Stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately.
BONUS: Instant pot fast navy beans. No soaking!!! Rinse and sort, add to the IP and cover with water. 1t salt, 1 garlic clove, a chunk of onion or 1t onion powder and a bay leaf. Use the bean setting for 25 min then NPR for 10 minutes. Perfectly cooked beans! I cook 2lb at a time and freeze in portions.