Porotos Granados Soup

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With our tips and the rich tradition Porotos Granados Soup, treat yourself to a flavorful and satisfying meal that's perfect for your Weight Watchers journey.

Prep Time15

Cook Time25

Total Time40

Servings: people

Ingredients

1 ½ cups cooked navy beans (390 g)
1 cup yellow corn kernels (160 g)
2 cups diced pumpkin (300 g)
1 cup diced white onions (150 g)
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon olive oil
1 teaspoon paprika
½ teaspoon oregano
6 cups vegetable or chicken broth (1440 ml)

Instructions

Sauté Onions and Garlic: Set your Instant Pot to "Sauté" mode and heat the olive oil. Add the diced onions and minced garlic to the pot, and sauté until they are soft and translucent, about 5 minutes.
Add Spices: Once the onions and garlic are softened, add the salt, cumin, paprika, and oregano to the pot. Stir the spices into the onion mixture and cook for another minute to allow the flavors to meld together.
Add the cooked navy beans to the pot along with the diced pumpkin and yellow corn kernels, stirring to combine with the onion and spice mixture.
Pour in Broth: Pour the vegetable or chicken broth into the pot, stirring well to combine all the ingredients.
Pressure Cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 15 minutes.
Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Adjust Seasoning: Taste the soup and adjust the seasoning if necessary, adding more salt or spices according to your preference.
Serve: Once the soup is ready, ladle it into bowls and serve hot. Optionally, garnish with a sprinkle of fresh cilantro before serving.

Notes

With only 1 WW point

Nutrition