15 Bean Soup Vegetarian Pressure Cooker Recipe Made Easy

There’s something wonderfully comforting about a hearty bowl of bean soup, especially when it’s packed with a variety of beans and vibrant vegetables. Our 15 Bean Soup Vegetarian Pressure Cooker Recipe is the ultimate crowd-pleaser—nutritious, filling, and bursting with flavor.

Using the pressure cooker not only speeds up the cooking time but also allows the beans to meld beautifully with the spices, creating a rich, savory broth that warms you from the inside out. Whether you’re meal prepping for the week or looking for a cozy dinner, this recipe is perfect for any occasion.

Loaded with fiber, protein, and antioxidants, this soup is a nutritious powerhouse that satisfies both vegetarians and anyone looking to eat a bit healthier. Plus, it’s incredibly versatile and easy to customize with your favorite veggies or spices.

If you love wholesome, plant-based meals that don’t scrimp on taste, you’re going to adore this recipe.

Why You’ll Love This Recipe

This 15 bean soup is a delicious way to enjoy a medley of legumes without the hassle of soaking and long cooking times, thanks to the pressure cooker. It’s:

• Quick and easy: Ready in under an hour, perfect for busy days.
• Nutritious: Packed with fiber, plant-based protein, and essential vitamins.
• Flavorful: The combination of beans, tomatoes, herbs, and spices creates a comforting, hearty taste.
• Vegetarian and vegan-friendly: A wholesome plant-based meal that everyone can enjoy.
• Economical: Uses pantry staples and inexpensive ingredients.

Ingredients

• 1 package (about 1 lb) 15 bean mix, rinsed and sorted
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• Optional: 1/4 teaspoon red pepper flakes for heat
• Fresh parsley, chopped for garnish

Equipment

• Pressure cooker (electric or stovetop)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or heat-safe spatula
• Ladle for serving
• Soup bowls

Instructions

1. Prepare the beans: Rinse the 15 bean mix under cold water, removing any debris or broken beans. No soaking is necessary when using a pressure cooker.
2. Sauté the aromatics: Turn your pressure cooker to the sauté setting and heat the olive oil. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the onions are translucent and the vegetables start to soften.
3. Add garlic and spices: Stir in the minced garlic, thyme, smoked paprika, cumin, and red pepper flakes if using. Cook for another minute until fragrant.
4. Add beans and liquids: Pour in the rinsed bean mix, diced tomatoes with their juice, and the vegetable broth. Stir well to combine. Add the bay leaf and season with salt and pepper (start with 1 teaspoon salt).
5. Pressure cook: Secure the lid on the pressure cooker and set it to high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
6. Final seasoning: Open the lid carefully. Remove the bay leaf and taste the soup. Adjust salt, pepper, or spices as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

“If you prefer a thicker soup, mash some of the beans with the back of a spoon, or blend a cup of the soup and stir it back in.”

• Add veggies: Feel free to toss in chopped kale, spinach, or diced potatoes for extra nutrition and texture.
• Spice it up: Substitute smoked paprika with chipotle powder for a smoky heat.
• Make it a chili: Add a can of black beans and corn, along with chili powder and a splash of lime juice for a southwestern twist.
• Batch cooking: This soup freezes well. Store leftovers in airtight containers for up to 3 months.
• Beans mix: If you don’t have a 15 bean mix, use any combination of dried beans you like such as kidney, black, pinto, navy, and lentils.

Nutrition Facts

Serving Suggestions

This 15 bean soup is wonderfully versatile. Consider these serving ideas to enhance your meal:

• Serve with a slice of crusty whole-grain bread or a warm Bread And Gravy Recipe to soak up the delicious broth.
• Top with a dollop of sour cream or plain Greek yogurt for creaminess (or a vegan alternative).
• Pair with a fresh green salad or roasted vegetables for a well-rounded meal.
• For a protein boost, add sautéed tofu cubes or tempeh on the side.

Conclusion

Our 15 Bean Soup Vegetarian Pressure Cooker Recipe is a fantastic way to enjoy a hearty, nutritious meal without spending hours in the kitchen. The pressure cooker dramatically reduces cooking time while infusing the soup with deep, comforting flavors.

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this soup is a wholesome, budget-friendly option that satisfies every craving.

Not only is it packed with fiber and protein, but it also offers endless customization possibilities to suit your taste buds. Don’t forget to experiment with spices and add your favorite vegetables to make it truly your own!

If you’re interested in more comforting recipes, check out our Breakfast Wellington Recipe and Braised Pork Ribs With Radish Recipe for more culinary inspiration.

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