ROMANO BEAN SOUP

I have fond childhood memories of my mother cooking this soup.  I’m not sure where this recipe came from … I think my mother made it up.  It is simple but full of wonderful wholesome ingredients.  A favourite that still makes a regular appearance in my home, but now I cook it in the Instant Pot.  It’s so easy to whip up and your family will love it during these cold winter months.

INSTANT POT:

Soak dried Romano beans for 48 hours … helps to make the beans easier to digest.

Change the water several times.

Place all ingredients in pressure cooker.  Add enough water to cover vegetables. Set pressure cooker for 25 minutes and use the quick release when done.

Blend the soup with a hand-held immersion blender until you achieve the consistency you like.  I prefer some chunks in my soup.

Let soup sit for 20-30 minutes before serving.  It will thicken and the flavours will come together nicely.

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ROMANO BEAN SOUP

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes (+48 hour soak)
  • Cook Time: 25 minutes
  • Total Time: 40 minutes (+48 hour soak)
  • Yield: 8 servings 1x
  • Category: side/main
  • Method: pressure cook/stove top
  • Cuisine: Canadian/American

Description

I have fond childhood memories of my mother cooking this soup.  I’m not sure where this recipe came from … I think my mother made it up.  It is simple but full of wonderful wholesome ingredients.  A favourite that still makes a regular appearance in my home, but now I cook it in the Instant Pot.  It’s so easy to whip up and your family will love it during these cold winter months.


Ingredients

Scale
  • 1 1/2 cups of dry Romano Beans  (I use the NuPak Brand)
  • 1 large carrot, chopped
  • 1 large red pepper, chopped
  • 3 large celery stalks, chopped
  • I large yellow onion, chopped
  • 3 medium potatoes, peeled and chopped
  • 1 tablespoon salt
  • 1 teaspoon pepper

Instructions

Instant Pot:

  1. Soak dried Romano beans for 48 hours … helps to make the beans easier to digest.
  2. Change the water several times.
  3. Place all ingredients in pressure cooker.  Add enough water to cover vegetables.
  4. Set pressure cooker for 25 minutes and use the quick release when done.
  5. Blend the soup with a hand-held immersion blender until you achieve the consistency you like.  I prefer some chunks in my soup.
  6. Let soup sit for 20-30 minutes before serving.  It will thicken and the flavours will come together nicely.

Stove Top:

  1. Soak dried Romano beans for 48 hours … helps to make the beans easier to digest.
  2. Change the water several times.
  3. Place all ingredients in a large pot.  Add enough water to cover vegetables.
  4. Bring to a boil.  Leave lid partially on.
  5. Turn heat down and simmer until beans are very soft.  Stir occasionally.
  6. Turn off heat.  Let soup sit for 30 minutes to thicken. Flavours will come together nicely.

Notes

Serve this with sourdough bread and a sprinkle of nutritional yeast.

You can freeze this soup in a well sealed container for 3 months.

If you like this recipe you will also enjoy my Split Pea Soup.

Keywords: vegan soup, gluten free soup, instant pot soup, pressure cook soup, bean soup, easy soup,

 

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