This African-inspired Kitchen Sink Soup gives you the perfect excuse to play around with your meals. Plus you can learn how to make your own melt-in-your-mouth fufu! It guarantees that every bite — jam-packed with vegetables— contains maximum flavor. Enjoy every last drop of this hearty stew and wipe your bowl clean!
Season beef with salt and pepper. Heat oil in large skillet set over medium-high heat; cook beef, in two batches for 5 to 8 minutes or until starting to brown. Transfer to Instant Pot; reserve skillet.
Add onion, leeks, carrot and celery to same skillet set over medium heat; cook for 3 to 5 minutes or until slightly softened. Layer over beef in Instant Pot.
Add green beans, plantain slices, thyme and garlic to Instant Pot. Top with rice. Pour in broth and water.
Cover with lid and lock. Select Pressure Cook/Manual setting on High Pressure for 25 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove lid.
Meanwhile, place cassava in saucepan; pour in enough cold water to cover. Bring to boil; reduce heat to medium. Cook at low boil for 25 to 30 minutes or until tender; drain. Let cool slightly; peel skin.
In food processor, pulse together cassava, oil, salt and pepper until combined and no longer lumpy but not puréed.
Transfer mixture to large bowl; beat vigorously with wooden spoon until thick, sticky and stretchy. Shape into 1-inch balls; serve warm with soup.
Adjust soup ingredients depending on what’s in your fridge or pantry, substituting pork or lamb for beef, and whatever veggies you like. Add hearty veggies, such as shallots, tomatoes, fennel, potatoes, sweet potatoes, squash, cabbage and peppers. Substitute rosemary or sage for thyme.
Don’t let the long ingredient list scare you off — consider it a suggestion of what you could toss in the pot. Take this as the perfect opportunity to clean out your pantry! Toss in that half onion, those slightly rubbery carrots, the half a can of beans — anything and everything you have lying around before it goes bad. This soup is particularly easy if you’re throwing in leftovers — no sautéing necessary! For a thicker, stew-like soup, use even more of your favorite veggies.
This soup is not only convenient for using up leftovers, but it’s also incredibly versatile! Use it as a weekly meal prep idea for dinner during the week. It freezes perfectly, simply pull a pre-portioned meal out of the freezer and enjoy a homemade meal whenever you please without any of the chopping, sautéing, or simmering.
This recipe serves 6-8, so if you’re not hosting a dinner party and don’t want to eat leftovers for days, freeze your homestyle soup. Use some of these tips for freezing broth-based soups:
1- Haste makes waste: Portion those frozen meals within three days — especially if there is meat in the soup. To ensure that you get the same consistency of your freshly made soup, put your extra soup in an ice bath as soon as possible.
2- Divide and conquer: Smaller amounts cool, freeze, and reheat more evenly. The larger the amount, the higher the risk of ice crystals forming — these affect the flavor and consistency. Portion control isn’t just for grab-and-go convenience, it’s also crucial for meal safety.
3- Room to grow: Make sure you grab freezer bags, plastic containers, or glass — including mason jars — designed for freezing. Just make sure to leave sufficient space for the soup to expand.
Pack your freezer with a variety of homemade soups. A traditional Homemade Chicken and Rice Soup is a must — it is the cure for winter blues, after all. Stock up on some of our Curried Veggie Jasmine Rice with Quinoa Soup for when you’re in the mood for a soup chock full of rich spices.