Cooking with Gubba! In this video Gubba shows you how to make one of my favorite easy to make meals and some Gubba storytime.
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Recipe:
1 tablespoon olive oil
3 tablespoons minced garlic (more or less depending on what you like)
32 oz frozen mixed vegetables
1 15 oz can of diced tomatoes (+ juice)
1 15 oz can of kidney beans (drained)
1 tablespoon of Italian seasoning
1 teaspoon paprika
Pinch of cayenne (optional for heat)
Salt and pepper to taste
4 cups vegetable broth
1/2 cup dry macaroni
1) Set Instant pot to sauté and pour your olive oil in. Let it heat up for about a minute and put a little garlic in. If the garlic sizzles, then the oil is hot enough and add all of your garlic. Cool for about 1-2 minutes stirring so it cooks evenly. Don’t overcook because you don’t want to burn the garlic. Turn off the instant pot.
2) Add the vegetables, diced tomatoes (+ juice), drained kidney beans, seasonings, and vegetable broth to the pot. Put the lid on and lock into place. Press “manual” or “pressure cook” (depending on your model) and cook for 10 minutes. This will take time as it has to pressurize. Once finished, release the pressure through the valve on top or allow it to naturally release (follow the instruction manual on how to do this). Take the lid off and stir.
3) Press sauté and allow the soup to come to a boil. Add the noodles and allow to cook 8-10 minutes until the noodles are done. Turn off the instant pot.
4) Serve and enjoy!
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Edited by https://twitter.com/potatowarhead
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