Ingredients:
- 1 small onion, chopped
- 1/2 pound dry navy beans, rinsed, soaked in water overnights
- 1 medium potato, peeled, chopped into bite sized pieces
- 3-4 medium carrots, peeled, sliced
- 2 cloves garlic, peeled, smashed
- 5 cups vegetable broth
- 1/2 cup sun dried tomatoes, chopped
- 2 tablespoons fresh parsley, minced
- 1 teaspoon dried till
- 1 teaspoon salt or to taste
- Pepper powder to taste
Method:
- Add beans with water, onion, and garlic to instant pot.
- Close lid. Set Manual option and timer for 15 minutes. When done, let the steam release naturally.
- Add rest of the ingredients except parsley. Set Soup option
- Add parsley and stir.
- Ladle into individual soup bowls and serve hot.