On cold days you just need a warm hearty soup to give you that wonderful feeling inside. This recipe consists of a range of vegetables, you can add absolutely anything you like in there. The traditional recipe consists of pinto and black beans, but I’ve added a slight twist with the ingredients in my version. Give it a try and let us know how you get on.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
Ingredients
- 700 ml vegetable stock
- 2 tablespoon frankies red hot pepper sauce
- 1 cup green peppers any colour of your choice
- 1 cup edamame beans
- 1/2 cup sweetcorn
- 1/2 cup spaghetti/noodles of your choice
- 3-4 sliced cherry tomatoes
- 1 medium diced onion
- 2 tablespoons tomato puree
- 1 tablespoon garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon himalayan salt
- 1/2 teaspoon ground black pepper
Toppings
- chopped coriander
- diced jalapenos
- crushed tortilla crisps
- shredded spicy cheese go for a mild cheese if you prefer no heat
- sour cream
- guacamole
- salsa
Ingredients
Ingredients
Toppings
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Instructions
- Add vegetable stock to the Instant Pot
- Add peppers, edamame beans and sweetcorn
- Add cherry tomatoes, onions and spaghetti
- Add salt, black pepper, cumin, tomato puree and Frankies hot sauce
- Finally add the garlic and stir well to combine all ingredients
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Set the pot to PRESSURE COOK and timer to 15 minutes
- Once the timer goes off, let the pressure naturally release
- Open the vent and allow any additional steam to release
- Turn off or press cancel on your machine
- Carefully open the lid, the soup will be very hot
- Serve in a large bowl with your favourite toppings
- Enjoy!
Recipe Notes
Spice level: Medium to Hot
To reduce the level of spice minus or reduce the hot sauce. This will give you a mild version of the soup. Enjoy!
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