Fundraiser Bean Soup in the Instapot

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Fundraiser Bean Soup in the Instapot How many of you are fatigued by school fundraisers that require you to buy items that are not needed and then find a place to store them in your house? Well, I am co-chair of wellness at my boys’ school and the person I chair with had the idea that our school wellness could provide some home prepared meals to families as a fundraiser.  The first one we did was run by my co-chair and she was a rock star and provided homemade lasagna (with the noodles made from scratch) for 25 families.  Each family was charged 25$ for a lasagna that was completely from scratch.  Therefore, the next family meal fundraiser was my responsibility.  We wanted to include a component of cooking that many families may not have the time to do.  Therefore, I decided to make vegan bean chili in the Instapot, using dried beans, and homemade corn bread and priced it as 1 quart of soup and 6 corn muffins for 10$ and 2 quarts of soup and a dozen corn muffins for 20$.

I had just gotten my Instapot for the holidays and decided that this was going help make this fundraiser a success. I decided to cook the beans separately from the soup since I needed a large quantity and this is my personal preference as I do not necessarily like the taste of the liquid that the beans have cooked in.

Fundraiser Bean Soup

2 T. olive oil

1 sweet onion, diced

½ of a yellow bell pepper

6 garlic cloves, minced

2 Tablespoon chili powder

½ teaspoon salt

1 t. cumin

1/2 t. ground chipotle chile pepper

1 (28 oz.) can fire-roasted diced tomatoes

1 (28 oz.) can crushed tomatoes

1- 4 ounce can of mild green chiles, diced

5 cups of cooked beans, I used a mix of black beans, kidney beans, and great northern beans (or use 4 cans of canned beans that have been rinsed)

1 bag (16 oz.) frozen sweet corn

5-6 cups of vegetable broth or stock

1 tablespoon of lime juice

Directions to cook beans in the Instapot

Rinse 2 ½ cups of dried mixed beans and add to Instapot, then add 5-6 cups of water to the instapot. Set the valve to sealing. Set the instapot to pressure cook and set time for 20 minutes. When done let pressure release naturally or wait 5-10 minutes and do a quick release. Drain and rinse beans and store for use in the refrigerator.

To make the soup

Set Instapot to sauté setting. Place 2 tablespoons of olive in the Instapot. Sauté onions, peppers, and garlic and cook for 5 minutes, stirring occasionally. Then add the spices. Cook with spices for 1 minute. Then add the remaining ingredients. Set the valve to sealing. Set the instapot to pressure cook and set time for 20 minutes.

This soup can be made in the crockpot. Sauté the onions and peppers with the spices and then add the remaining ingredients, including the cooked beans. Set crockpot on low for 4-6 hours.

Serve soup with chosen toppings such as, chopped avocado, sour cream, cheese, or tortilla chips. When making the soup can add some additional vegetables like, summer squash, zucchini, carrots, or kale. Would recommend you sauté this with the rest of the vegetables.

Some things to keep in mind when doing a fundraiser like this:

  • Announce a limited number of orders available
  • State that it is made in a home kitchen and not a commercial kitchen
  • Make the offering vegetarian; therefore, more families can participate
  • Manage your time if you are in charge of preparation. Determine what you will do to prep on different days.
  • Announce a specific pick-up location that is convenient for all families
  • Consider donating your time and ingredients to make the most profit for your school

The recipe for this soup is adapted from www.foodtasticmom.com. Here is a link to the recipe: https://www.foodtasticmom.com/simple-tortilla-soup/

My co-chair for wellness at the school wrote about her experience making lasagna from scratch. You can read about her experience here: https://medium.com/@wellness_86793/6-innovation-lessons-uncovered-while-making-20-lasagnas-55d94cdfa4d8