Veggie-Packed Lemongrass and White Bean Stew
Star Tested
2 tbsp (30 ml) olive oil 2 tsp (10 ml) kosher salt 1/2 tsp (2 ml) black pepper 4 finely minced garlic cloves 1/2 jalapeno pepper, seeds removed and finely chopped 2 medium-sized yellow onions, finely diced 4 celery ribs, chopped 3 medium-sized carrots, peeled and sliced into 1/2-inch (1.3 cm) rounds 2 lemongrass stalks 1 cup (250 ml) dried white navy beans 2 lb rutabaga, peeled and cut into 1/2-inch (1.3cm) cubes 2 cups (500 ml) packed kale leaves, stems removed and torn into bite-sized pieces 8 cups (2L) no salt-added vegetable broth
Add olive oil, salt, pepper, garlic and jalapeno to pot. Turn on sauté function and cook for 5 minutes, stirring frequently, or until fragrant. Add onions, celery and carrots. Continue to saute for another 5 minutes, or until onions soften and begin to turn translucent.
Meanwhile, chop off dry ends of lemongrass. Chop lemongrass into 1-inch (2.5 cm) segments. Bruise segments by bashing with handle-end of a knife to release aromas. Add to pot along with beans, rutabaga, kale and vegetable broth, making sure broth does not exceed max capacity.
Turn off sauté function. Place lid on pot and set valve to sealing. Turn on manual setting and set pot to cook on high pressure for 30 minutes.
Allow pressure to release naturally, about 30 to 40 minutes. If pressed for time, using a kitchen towel, flip valve for quick pressure release, careful not to burn fingers with steam. Remove from lid. Stir. Taste and adjust seasoning as necessary. Makes about 4 L of soup, or 8 servings. Three ways to modify the soup Batch cooking is great, but eating the same meal all week can discourage people from sticking to it. This soup can be turned into a different meal with just a few add-ons. Give it a Tex-Mex twist: For every 2 cup serving of soup, garnish with cilantro leaves, 4 oz shredded poached chicken, diced jalapeno, lime wedge and a dollop of sour cream. Serve with cooked white rice and avocado slices. Turn it into a creamy tofu curry: For every 2-cup serving of soup, stir in 1/4 cup (60 ml) coconut milk, 1/2 tsp (5 ml) mild curry powder and 4 oz cubed firm tofu.
Bring to a simmer and serve with a wedge of lime. Make tomato noodle soup For every 2 cup serving of soup, stir in 2 tbsp (30 ml) tomato paste and 1 cup (250 ml) cooked pasta for a minestrone-inspired soup. Bring to a simmer and serve immediately.