Food Friday: Quick and Easy Light Vegetable and Bean Soup

We had about 1/2 cup of dried white beans sitting on the counter who were just dying to be used up.  I put them in a bowl of water and let then sit overnight. And then one more night, then rinsed them really well and dropped them into the Instant Pot.

Two medium red potatoes, skins on,  were diced, one sweet onion was diced, and two cloves of garlic were chopped and all were thrown into the Instant Pot inner liner bowl.

Next I threw in probably 1/2 cup of uncooked macaroni and 2 Tablespoons of Kirkland's No Salt Seasoning.  Finally I put in 1 1/2 quarts of homemade vegetable broth.

Because I doubted if Dear One would buy into this "using up of things we had lying around waiting to be used",  I set the timer on high pressure for 45 minutes. I did not care if the soup was mushy.  I like mushy.

When the soup had cooled down naturally for 15 minutes, I checked it out.  It was so lightly flavored that I stirred in 2 teaspoons of chicken bouillon powder. It tasted really good to me at that point.  (As you can tell by this, I am a salt person...) . Dear One did eat part of a bowl, but he had already eaten scalloped potatoes and Gardein Non Chicken tenders, so he was not too hungry.  No problem.  More for me.