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13 Bean Soup with Kielbasa and Chorizo

Author Indigo Nili

Ingredients

  • 2 cups 13 bean soup mix, rinsed
  • 16 oz canned diced green chilies
  • 28 oz canned diced tomatoes
  • 2 cups water
  • 6 cups broth
  • 3 stalks of celery, chopped
  • 1 carrot, chopped
  • 1 large onion, chopped
  • 2 tbsp of coconut aminos or worcestershire sauce
  • 1 tbsp dried thyme
  • 1/2 tsp of black pepper
  • salt to taste
  • 12 oz kielbasa sausage links, chopped
  • 12 oz chorizo sausage links, chopped
  • fresh pico de gallo, for serving
  • sour cream, for serving

Instructions

  1. Stir together the beans, chilies, tomatoes, water and broth in the inner pot

  2. Select Pressure Cook (high) and set the cook time to 40 minutes.

  3. When the cook time is complete allow the pressure to come down naturally for 10 minutes before quick releasing the rest of the pressure.

  4. Add in the celery, carrot, onion, coconut aminos, thyme, pepper, salt and sausages.

  5. Select Pressure Cook (high) and set the cook time to 5 more minutes.

  6. When the cook time is complete allow the pressure to come down naturally for 10 minutes before quick releasing the rest of the pressure.

  7. Top each portion with fresh pico de gallo and a dollop of sour cream, if desired and enjoy!

Recipe Notes

Recipe based off of this Bob's Red Mill recipe: https://www.bobsredmill.com/recipes/how-to-make/13-bean-soup-with-kielbasa/