Instant Pot 15 Bean Soup
A comforting warm bowl of soup filled to the brim with beans, tomatoes, vegetables, and fresh herbs and spices. Naturally vegan, whole food plant-based, oil-free, and gluten-free.
Equipment
- pressure cooker (Instant Pot)
Ingredients
- 20 ounces dry 15 bean medley* soaked overnight
- 1 onion chopped (1-2 cups)
- 3-4 carrots sliced (2 cups)
- 3 celery stalks chopped (1 cup)
- 1-2 zucchini chopped (2-3 cups)
- 2-3 tomatoes chopped** (or 15 ounce can diced tomatoes)
- 3 garlic cloves minced (1 Tbsp)
- 4-5 sprigs fresh thyme or 1 tsp dried thyme
- 2-3 bay leaves
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp black pepper
- 2-3 cups vegetable broth***
- 2 Tbsp red wine vinegar
- salt to taste optional
Instructions
- Cook the beans in the Instant Pot while preparing the vegetables. Lock the lid in place and ensure the sealing knob is turned to sealing. Set to 8 minutes on Manual/High Pressure and allow the pressure to release naturally. Drain and set aside.
- Using the sauté feature on the Instant Pot, sauté the chopped onions, carrots, celery, and zucchini, until tender-crisp, about 4-5 minutes. Add a tablespoon of water or vegetable broth, if needed, to keep from sticking.
- Add in the garlic, diced tomatoes, bay leaves, and thyme. Stir to combine and sauté for 1 minute. Press cancel.
- Add in the cooked beans, spices, and 2 cups of vegetable broth. Stir to combine.
- Lock the lid in place and ensure the sealing knob is turned to sealing.
- Set for 2 minutes on Manual/High Pressure, then allow the pressure to release naturally.
- Press cancel if set to Keep Warm. Remove the lid and stir in the red wine vinegar. Stir in additional broth, if desired, to reach desired consistency. Adjust seasonings to taste. (I like my soup thicker and think 2 cups is perfect.)
Notes
* I use a 15 bean blend that includes black beans, garbanzo beans, pinto beans, kidney beans, white northern beans, navy beans, split peas, and lentils.
** I like using two fresh diced tomatoes, though you can use a can of diced tomatoes as well.
*** I use my homemade Umami Vegetable Broth made from kitchen scraps and does not contain any artificial coloring or sodium. To cook this soup on the stove top, sauté the chopped onions, carrots, celery, and peppers over low-medium heat, until tender-crisp, about 5 minutes. Add in the garlic, zucchini, and seasonings, and sauté 2-3 minutes. Add in the diced tomatoes, beans, and vegetable broth. Simmer for about 20 minutes. Add in the red wine vinegar and adjust seasonings to taste.
** I like using two fresh diced tomatoes, though you can use a can of diced tomatoes as well.
*** I use my homemade Umami Vegetable Broth made from kitchen scraps and does not contain any artificial coloring or sodium. To cook this soup on the stove top, sauté the chopped onions, carrots, celery, and peppers over low-medium heat, until tender-crisp, about 5 minutes. Add in the garlic, zucchini, and seasonings, and sauté 2-3 minutes. Add in the diced tomatoes, beans, and vegetable broth. Simmer for about 20 minutes. Add in the red wine vinegar and adjust seasonings to taste.