Enjoy this hearty soup for dinner on a cold day, rich and filling, it comes together in only 30 minutes in the Instant Pot or make it stove top and enjoy the fragrant smells that fill your house as it simmers.
Course Soup
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 12cups
Author loveonaplate
Ingredients
3tablespoonsolive oil
1onion coarsely chopped
1lbItalian sausagehot or mild
1cupcelerysliced
1cupcarrotssliced
1cupfrozen corn
2clovegarlicminced
1can kidney beansdrained and rinsed
16ozdiced tomatoeswith juice
1cuptomato puree
6cupschicken broth
1teaspoonoregano
1teaspoongarlic powder
2bay leaves
1/2teaspoonthyme
1teaspoon
2tablespoonssugar
Salt and pepper to taste
Instructions
In a large pot or the liner of your Instant pot, add the olive oil and chopped onion, and saute on medium for about 2 minutes.
Remove sausage from casings and crumble it into the pot with the onion. Stir and cook about 5 minutes until browned. In the same pot, add the garlic, celery and carrot, stir 1 minute to cook the garlic.
Add the drained kidney beans, corn, canned tomatoes, tomato puree, broth and all seasoning. Stir well.
Instant Pot Instructions: Cancel the Saute and set to Manual/Pressure cook on high for 10 minutes; allow for a 10 minute natural release and then release remaining pressure.
Stove Top: Cover soup pot and bring to a medium boil, reduce heat to simmer, remove lid and let cook for at least an hour until all vegetables are tender, soup has reduced and thickened and flavours are melded.