Type what you have

Ingredients

• ✓ brown onion
• garlic
• beer
• carrot
• eggplant
• black pepper
• salt
• mint
• cumin
• lamb chop
• russet potato
• green bell pepper
• tomato
• thyme
• parsley
• cilantro
• basil

Instructions

1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

By Tigran Mesropyan

Ingredients

• ✓ brown onion
• olive oil
• carrot
• celery
• salt
• garlic
• red chile pepper
• fire-roasted diced tomato
• potato
• kale
• zucchini
• vegetable broth
• bay leaf
• lemon zest
• parsley

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
2. 2 Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
4. 4 Ladle soup into bowls and garnish with lemon zest and parsley.

By Chuck Minor

Ingredients

• ✓ brown onion
• avocado oil
• black bean
• water
• tomato paste
• garlic
• onion
• mustard seed
• pasilla chile
• cinnamon stick
• cardamom
• cumin seed
• oregano
• brown sugar
• epazote
• salt

Instructions

1. 1 Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.
2. 2 Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.
3. 3 Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

By Cindi Rhodes