White Beans and Kale Soup

Pressure CookerSoups & Stews
Written By Jo Thoburn

1 pound white beans
1 cup chopped celery
1 cup diced carrot
1 medium chopped onion
8 cups beef stock
12 ounces organic chopped kale (fresh or frozen)


Soak pintos beans in hot water while preparing vegetables and rinse well.

Saute the onions, celery, and carrots for 10 minutes in a pressure cooker. Add kale, beef stock, and white beans. Pressure cook on high for 35 minutes. Natural release for 20 minutes.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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