I’m sitting on the couch, contemplating whether to shelve this whole recipe because I don’t like the pictures. I really, really dislike these pictures. Had I bought some parsley the week this was made, it certainly would’ve added a bit to this rather unattractive soup, but here we are. It was really good, so I’m posting it!
We should’ve made a plan for today, but instead we’ve been lazy, broken up little girl arguments too many times, ran errands that were more so just excuses to leave the house and separate the girls, done laundry and dishes galore, and basically just drove one another crazy. And it’s only 3:32pm.
At one point, Mark took Shea out to the sporting goods store to get hockey tape and I took Piper to the ATM and Walgreens. I didn’t think I would be able to tear her away from the make-up section, but then along came the Easter section and she decided right then and there to pray for a soft, teal bunny from the Easter bunny this year. Reason #129301 not to take your kid into stores.
As per usual, pandemic weekends with sub-par weather feel a bit too long. But maybe after a snack we can rally and get some quality time in, irrational emotions not invited.
But anyway, back to the soup. This recipe was originally recommended by my sister-in-law, who always sends recipes I trust. My father-in-law also sends some good ones, particularly for the Instant Pot. The Loaded Baked Potato Soup was also a recommendation from him. You guys should start charging for your recipe recommendation services…
The soup was also a hit with my in-laws. The cooking time and salt reduction were already tweaked for me by the time we got around to making this. The only issue is really its appearance. This soup is not so appealing-looking, but please don’t let that deter you from making this uber healthy, incredibly delicious meal. I won’t forget the parsley for photos next time! 😉
- 1/2 cup cashews
- 2 Tbsp olive oil
- 1 onion, diced
- 2 celery ribs, diced
- 4 medium carrots, peeled and diced
- 8 oz baby bella mushrooms, sliced
- 6 cloves garlic, minced
- 1 Tbsp dried thyme
- 2 Tbsp dried oregano
- 8 cups low-sodium vegetable broth
- 1 cup wild rice (not a wild rice blend)
- 1 cup dried great northern white beans
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tsp dried sage
- 1 Tbsp low-sodium soy sauce or liquid aminos
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Add the olive oil to the Instant Pot and turn on HIGH sauté mode. Add the diced onion, celery, and carrot and cook, stirring occasionally for 5 minutes until softened. Add mushrooms and sauté for 2 minutes. Add garlic, thyme and oregano; stir and cook for 2 minutes.
- Add the broth, wild rice, dried beans, 1 teaspoon salt, and black pepper; stir well.
- Secure the lid of the Instant Pot. Seal the pressure valve to close. Pressure cook on HIGH for 45-50 minutes.
- Perform a quick release and remove the lid. Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender or mini food processor. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Pour back into the Instant Pot.
- Add remaining 1/2 teaspoon kosher salt and the soy sauce; stir well and serve hot.
Recipe from A Couple Cooks
Nutrition Information:Yield: 8 Serving Size: ~2 cups
Amount Per Serving: Calories: 266Total Fat: 7.6gCholesterol: 0mgSodium: 960mgCarbohydrates: 40.3gFiber: 8.9gSugar: 5.4gProtein: 14.4g
Loving the Instant Pot? Try one of these favorite recipes!
- Insanely Easy Instant Pot Taco Pasta
- Mac and Cheese with Ham and Peas
- Instant Pot Broccoli Cheddar Soup
- Instant Pot BBQ Pulled Pork
- Instant Pot Loaded Potato Soup
- Instant Pot Spaghetti with Meat Sauce
Weekly Menu: February 28th – March 4th
- Sunday: Steak with Creamy Garlic Shrimp, mashed potatoes
- Monday: Italian Sausage with Warm Lentil-Orange Salad
- Tuesday: Chicken Pot Pie (from the freezer)
- Wednesday: breakfast for dinner
- Thursday: Slow Cooker Chicken Enchilada-Stuffed Sweet Potatoes