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Recipes
Recipes
Makes 8 servings
1 can (15-19 oz.) cannellini beans
(white kidney)
1 can (15-19 oz.) chickpeas (garbanzos)
1 can (15-19 oz.) red kidney beans
1 can (15-19 oz.) pinto beans
1 cup chopped celery
1 cup chopped red onion
1 tsp. dried sage
2 Tbs. olive oil
2 cups water
2 cups cooked small pasta, such as ditalini
Grated Parmesan cheese and chopped parsley
for serving, optional
1. Rinse and drain beans; set aside.
2. In 4-qt. saucepan, cook, celery, onion, garlic and sage in oil 5 minutes or until tender.
3. Add beans and water; cook over medium heat 15-18 minutes or until hot.
4. In jar, place 3 cups of beans and liquid.
5. Cover the jar with the lid. Press the POWER button. From the MAIN MENU, select Food,
then Soups, and then press the START/STOP button.
6. Stir bean mixture and pasta into soup remaining in saucepan; re-heat.
7. Serve, if desired, with grated cheese and parsley.
Tuscan Bean Soup
Makes 1 1/4 cups
1 large apple, pared, cored and quartered
1 large peach, pitted, peeled and quartered
2 Tbs. water
1. In small saucepan, cook fruits in water 5-8 minutes or until very tender.
2. In jar, place fruits and liquid.
3. Cover the jar with the lid. Press the POWER button. From the MAIN MENU, select Food,
then Baby Food, and then press the START/STOP button.
4. Remove from jar; place in covered containers.
5. Chill or freeze at once.
Peachy Applesauce
Baby Food
Makes 4 servings
4 cups chopped fresh tomatoes
1 small onion, chopped
1 Tbs. chopped fresh basil
2 Tbs. butter
1/2 tsp. salt
1 cup half-and-half or milk
1. In 3-qt. saucepan, cook tomato, onion and basil in butter 5 minutes or until onion is tender.
2. Pour mixture into jar; add salt.
3. Cover the jar with the lid. Press the POWER button. From the MAIN MENU, select Food,
then Soups, and then press the START/STOP button.
4. Return soup to saucepan; stir in half-and-half.
5. Gently heat to 145º F; do not let soup boil.
Cream of Tomato Soup
Makes 4 servings
2 cans (15-19 oz. each) black beans
1 small onion, chopped
2 garlic cloves, crushed
2 Tbs. olive oil
1 cup water
1/2 cup sofrito*
1 Tbs. chopped cilantro
Sour cream, chopped red onion, cilantro for
serving, optional
1. Rinse and drain beans; set aside.
2. In 4-qt. saucepan, cook onion and garlic in oil 5 minutes or until tender.
3. Add beans, water, sofrito and cilantro.
4. Cook over medium heat 12-15 minutes or until hot.
5. In jar, place 3 cups beans and liquid.
6. Cover the jar with the lid. Press the POWER button. From the MAIN MENU, select Food,
then Soups, and then press the START/STOP button.
7. Stir bean mixture into soup remaining in saucepan; re-heat as desired.
8. Serve, if desired, with sour cream, red onion, and cilantro.
*sofrito is a popular condiment in Latin American cooking. It can be found in the Latin
American or International foods section of most supermarkets.
Creative Cook’s Note: If a totally blended soup is preferred, repeat step # 3 with remaining
beans and liquid.
Cuban Black Bean Soup