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It is finally officially soup weather here in Southern California! I know I just made a soup recipe in my previous recipe blog post, but hey, soup is a good thing. And you just can’t get enough of a good thing. If you don’t like it? No soup for you!
I recently harvested a load of giant green mustard leaves from my plant in my tower garden. And I just couldn’t eat it fast enough because there was so much. I had to use it up before it went bad. So I decided to make soup using ingredients I already had laying around the house.
Except! I did not have chicken stock or onions.
Instead of driving to the market to get these ingredients, I chose to ride my bicycle. Yep, I slung a back pack over my back, put on a baseball cap, grabbed a handful of loose change from our change jar and off I went to the market. I bought two cans of chicken stock, one yellow onion and decided to add a potato as well. And I paid for everything in quarters! Shoved everything into my back pack and rode home. All under a matter of 20-minutes! Damn, I should have taken a selfie!
So let’s make soup!
INGREDIENTS:
12-15 oz Sausage, chopped (Whatever type of flavor you have will be fine.)
1 Cup White Beans
2 Cups Mustard Greens, chopped
1 Yellow Onion, chopped
1 Large Potato, chopped
1 Bay Leaf (Forgot this in the photos)
2 Garlic Cloves, minced
2 Cans Chicken Broth
5 Cups Water
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Prepare all the ingredients by chopping them or mincing them.
Turn on the Browning feature in your pressure cooker. Add a bit of EVOO to the cooking pan. Put only the onions, garlic and potatoes in and saute for about a minute. Season with some salt and pepper. Add the white beans, bay leaf, water and the chicken stock.
Set the pressure cooker to cook for 35-minutes. Adjust the valves to Airtight and shut the lid to lock it into position.
The dry beans take longer too cook so you don’t want to just throw everything into the pot to cook all together. It’ll turn into mush.
Once the first cooking cycle is complete, you can release all the pressure and unlock the lid. Give everything a good stir. Add some salt and pepper again.
Add the chopped sausage and the chopped mustard green leaves.
Set the pressure cooker to cook for 5-minutes. Adjust the valves to Airtight and shut the lid to lock it into position.
That’s about it. Easy peezy. When this cooking cycle is done. Just release all the pressure cooker and unlock the lid.
Let the soup sit for a bit. Add more salt to taste if you like. The longer the soup sits, the more it thickens. The beans and potatoes give the soup a creamy rich texture.
Enjoy!
Peggy,
First let me thank you for your recipes i think i have made all of them and so good.
I have the Elite Platinum by Maxi-Matic 8 Qt. Digital Electric Pressure Cooker also. I would not exchange it for anything.
i took out the inner liner out and sat it by the stove to transfer some chicken i had cooked into the pot.
I mixed up some liquids including mushroom soup and took it from the cutting board to the pressure cooker and dumped it in. Then i realized the inner pot was out as all the liquid drained out the bottom over the counter into the drawers and on the floor.
What a mess. I knew i ruined the pressure cooker and i took it outside immediately and poured two gallons of water into it to flush out all the soup and contents and let it sit outside for three days drying out in the sun.
You will not believe this but i took it inside assembled it and turned it on expecting the breaker to go off and to my surprise it works. It is a great pressure cooker to withstand what i put it through. I am amazed every time i use it. What an appliance. I got it because you recommended it, THANK YOU PEGGY !
Darr
Sun City, AZ
Hi Darr,
You are not the first person to do this so don’t fret. But you are lucky that it did come back on. Depending on the ingredients poured through it, sometimes it’s a goner. I’m not sure if you already did this, but you can unscrew the panel on the underside of the base to help dry it out completely.
I’m glad your pressure cooker is still ticking. If the fuse does eventually go out, you can always contact the customer service and they will send you a new fuse to change out.
Patty
I’m in north coastal San Diego County, so I know well what you mean about having to wait impatiently for “soup weather” in So Cal. When my extended family in the Northeast is enjoying colorful autumn foliage, crisp fall weather, and a seasonal change of wardrobes, we are often still in sandals & short sleeves, waiting for the temps to finally dip.
I *love* sausage, beans, & greens soups, any time of year, actually. I subscribe to a weekly organic local farm box, so I often have several bunches of greens that need to be used including kale, collards, mustard, chard, arugula, mizuna, and beet greens.
Since visiting the Rancho Gordo store while passing through Napa last December and starting to cook with pressure in an Instant Pot DUO in January, I’ve really been getting into heirloom dried beans and now have quite a colorful collection stored in quart and half gallon canning jars.
There is water listed in the ingredients but it is never mentioned in the directions. When do you add the water?
It’s mentioned in the 2nd sentence of the instructions.
Set the pressure high or low?
What is the size of the can of chicken broth?
This is very close to a traditional Portuguese soup with kale. Their sausage is called Linguisa and is lovely.
More complicated is a soup of the Portuguese in Hawaii, called Portuguese Bean Soup. It is one of the most lovely soups in the world.