Delicious Vegetable Soup with Black Soybeans

Serves 6

Ingredients 2 tablespoons soybean oil

1 cup chopped onions

2 cups diced celery

2 cups diced carrots

3 cups peeled, diced butternut squash

1 tablespoon minced garlic

2 6- ounces canned tomatoes (or use Vitamix or high-speed blender to blend fresh tomatoes)

1-15 ounce can Black Soybeans, rinsed and drained

8 cups stock, chicken or vegetable

1 bay leaf

5-ounce bag fresh baby spinach

3 tablespoons store bought pesto

Salt and Pepper to taste

Instructions Program Instant Pot to saute. Add oil, heat. Add onions, saute. Add celery, carrots, squash and garlic. Stir for 5 minutes. Add tomatoes, beans, stock and bay leaf. Cover and program Instant Pot to slow cooker, high setting; cook until vegetables are tender.Remove bay leaf. Add spinach and pesto, heat until spinach is wilted.Taste; season with salt and pepper. Serve with crackers or crusty bread.

Notes Add 1 cup texture vegetable protein (will look like meat crumbles) or 1- 12.3 oz box silken tofu (adds creaminess) for added protein.

By Linda Funk