15 Bean Soup Recipe Instant Pot Vegetarian Made Easy

There’s something incredibly comforting about a hearty bowl of bean soup, especially when it’s packed with a variety of beans and wholesome vegetables. The 15 bean soup recipe made in an Instant Pot is a fantastic way to enjoy a nutritious, filling meal that’s both vegetarian and bursting with flavor.

Whether you’re looking for a quick weeknight dinner or a hearty lunch to warm you up, this recipe ticks all the boxes. The Instant Pot speeds up the cooking process, transforming dried beans into tender, flavorful morsels in a fraction of the time it would take on the stove.

Plus, using a medley of beans gives you a range of textures and nutrients in every spoonful. Get ready to dive into a pot of goodness, perfect for meal prep and sharing with family or friends!

Why You’ll Love This Recipe

This 15 bean soup recipe is a powerhouse of nutrition and flavor. Not only does it combine a diverse mix of beans, but it also highlights fresh vegetables and aromatic spices that meld beautifully under pressure cooking.

The Instant Pot version is a game-changer because it drastically cuts down the cooking time without sacrificing taste or texture.

It’s also vegetarian and vegan-friendly, making it a versatile option for anyone wanting a plant-based meal. The soup is naturally high in fiber and protein, which keeps you full and satisfied for hours.

Plus, it’s budget-friendly and great for batch cooking, so you can enjoy leftovers throughout the week.

If you love recipes that are easy to customize, packed with wholesome ingredients, and perfect for cozy nights, this one is for you!

Ingredients

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

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Ladle for serving
• Bowl for rinsing beans

Instructions

1. Prepare the beans: Rinse the 15 bean mix thoroughly under cold water, removing any debris or damaged beans.
2. Sauté the aromatics: Set the Instant Pot to ‘Sauté’ mode. Add the olive oil, then the diced onion, carrots, and celery. Cook for about 5 minutes until softened.
3. Add garlic and spices: Stir in the minced garlic, smoked paprika, ground cumin, dried thyme, and red pepper flakes if using. Cook for another 1-2 minutes until fragrant.
4. Add liquids and beans: Pour in the vegetable broth, diced tomatoes (with juice), and the rinsed bean mix. Stir well to combine.
5. Add the bay leaf: Place the bay leaf into the pot for added flavor.
6. Pressure cook: Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
7. Natural release: Allow the pressure to release naturally for at least 15 minutes, then carefully release any remaining pressure manually.
8. Season and serve: Remove the bay leaf, taste the soup, and add salt and black pepper as needed. Garnish with fresh parsley or cilantro before serving.

Tips & Variations

“For a creamier texture, use an immersion blender to puree a portion of the soup before serving.”

You can customize this soup in many ways. Feel free to add chopped potatoes or sweet potatoes for extra heartiness.

For an herby twist, try adding fresh rosemary or oregano along with the thyme.

Want to add some protein punch? Toss in some cubed tofu or tempeh after cooking.

If you prefer a smoky flavor, add a splash of liquid smoke or smoked sea salt.

If you like your soup thicker, cook it a bit longer on Sauté mode after pressure cooking to reduce the liquid.

Nutrition Facts

Serving Suggestions

This 15 bean soup pairs wonderfully with crusty bread or garlic toast. You can also serve it over a bed of cooked quinoa or brown rice for a more substantial meal.

Top with a dollop of sour cream or plain Greek yogurt if not strictly vegan, or sprinkle with nutritional yeast for a cheesy flavor. A side salad with fresh greens and a tangy vinaigrette complements the richness of the soup beautifully.

For a cozy, complete meal, try pairing it with the Bread And Gravy Recipe or a light vegetable stir fry.

Conclusion

The 15 bean soup recipe in the Instant Pot is a wonderful addition to any vegetarian or vegan meal plan. Its ease of preparation, combined with its rich flavor and nutritional benefits, makes it a perfect choice for busy weeknights or batch cooking.

The variety of beans not only adds texture and depth but also provides a substantial source of plant-based protein and fiber, which helps keep you energized and satisfied.

Thanks to the Instant Pot, you get a delicious, hearty soup ready in under an hour, which is a huge timesaver compared to traditional methods. Whether you’re a seasoned cook or new to vegetarian recipes, this soup is approachable, forgiving, and endlessly adaptable.

For more comforting and creative recipes, be sure to check out our Breakfast Wellington Recipe, Braised Pork Ribs With Radish Recipe, and Bluebill Duck Recipes. Happy cooking!

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