Bean Merch Done Right!SHOP NOW

Rock your favorite beans on tees, hats, mugs & more!

Camellia Brand
overhead image of Instant Pot full of cooked Instant Pot White Bean, Cauliflower & Broccoli Soup, with bag of Great Northern beans and Flavor Infusion pouch laying next to it on a wooden cutting board. 2 linen napkins underneath all.
Contributed by

Instant Pot White Bean, Cauliflower & Broccoli Soup

not rated
rate this recipe
5Outstanding
4Really good
3Just good
2So so
1Didnt like it
print this recipe

Ingredients:

  • 1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
  • 1 box Camellia White Bean Flavor Infusion seasoning mix
  • ½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
  • 2 ½ cups shredded carrots, setting aside ½ cup for garnish
  • 2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
  • 6 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 (12-oz.) bag frozen broccoli
  • 1 (12-oz.) bag frozen cauliflower florets
  • 2 teaspoons turmeric powder
  • 1 cup full-fat coconut milk (unsweetened)
  • Extra virgin olive oil

Directions:

  1. Set Instant Pot to the "Sauté" function, and add 1-2 tablespoons olive oil to the pot. Add the chopped vegetables and 2 cups shredded carrots. Sauté for about 2 minutes, until vegetables are slightly softened.
  2. Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
  3. Lock the lid on the Instant Pot, and set the valve to the "Sealing" position. Select "Pressure Cook" and set to 10 minutes, or select the "Soup" setting and set to 10 minutes.
  4. When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
  5. Remove lid and add frozen broccoli and cauliflower florets to pot. Lock the lid again, and select "Pressure Cook" for an additional 2 minutes. Quickly release pressure by carefully turning the valve to “Venting”.
  6. Remove lid and stir in coconut milk. Turn off Instant Pot.
  7. Serve hot, garnished with additional shredded carrots.

 

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

Ingredients used in this Recipe

carrots great northern beans potatoes cauliflower coconut milk broccoli nutritional yeast