cache https hurstbeans.com recipes instant-pot-vegetarian-15-bean-soup Cache HTTPS Hurstbeans.com Recipes Instant Pot Vegetarian Soup

There’s something truly comforting about a hearty bowl of bean soup, especially when it’s packed with the wholesome goodness of 15 different beans. This Instant Pot Vegetarian 15 Bean Soup recipe from hurstbeans.com is a delicious and nourishing meal that is perfect for any day of the year.

Whether you’re looking for a protein-packed vegetarian option or a warm, filling dish to enjoy on a chilly evening, this recipe has got you covered. The magic of the Instant Pot cuts down on the cooking time while enhancing the flavors, making it an ideal recipe for busy weeknights or meal prepping.

Plus, it’s loaded with fiber, vitamins, and minerals, making every spoonful as nutritious as it is tasty.

From the rich medley of beans to the fresh vegetables and fragrant herbs, this soup offers a wonderful balance of textures and flavors. The best part?

You don’t need to soak the beans overnight, thanks to the Instant Pot’s pressure cooking power. Dive in and discover why this vegetarian 15 bean soup is going to become a staple in your recipe collection.

Why You’ll Love This Recipe

This Instant Pot Vegetarian 15 Bean Soup is a true game-changer for bean lovers and vegetarians alike. Here’s why:

• Convenient & Time-Saving: No soaking required, and the Instant Pot cooks the beans to tender perfection in under an hour.
• Nutritious & Filling: With 15 different beans, this soup provides a powerhouse of plant-based protein, fiber, and essential nutrients.
• Flavorful & Versatile: Packed with fresh vegetables, herbs, and spices, it’s a comforting meal that can be easily customized with your favorite additions.
• Perfect for Meal Prep: It stores and reheats well, making it an excellent choice for lunches or dinners throughout the week.
• Vegetarian & Vegan Friendly: Completely plant-based without sacrificing any of the hearty, satisfying qualities you want in a soup.

Ingredients

• 1 cup 15-bean mix (dry, no soaking needed)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 can (14.5 oz) diced tomatoes with juices
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chopped kale or spinach (optional)
• Fresh parsley for garnish

Equipment

• Instant Pot or electric pressure cooker
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Ladle for serving

Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and heat the olive oil.
2. Sauté the aromatics: Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Combine beans and liquids: Add the dry 15-bean mix, diced tomatoes (with juices), and vegetable broth to the pot.
5. Season the soup: Stir in smoked paprika, dried thyme, oregano, cumin, bay leaf, salt, and pepper.
6. Pressure cook: Close the lid securely and set the Instant Pot to manual high pressure for 35 minutes.
7. Natural release: Once cooking is complete, allow the pressure to release naturally for about 15 minutes, then carefully release any remaining pressure manually.
8. Add greens: Open the lid and stir in the chopped kale or spinach, allowing it to wilt in the hot soup for 2-3 minutes.
9. Adjust seasoning: Taste the soup and add more salt or pepper if needed.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley.

Tips & Variations

“For an extra smoky flavor, add a chipotle pepper in adobo sauce during the sauté step.”

• Bean Mix: If you can’t find a 15-bean mix, use any combination of your favorite dried beans like navy, kidney, pinto, black, and chickpeas.
• Vegetable Boost: Feel free to toss in additional vegetables such as diced zucchini, bell peppers, or potatoes for more texture and nutrition.
• Spice It Up: Add a pinch of red pepper flakes or cayenne for a bit of heat.
• Make It Gluten-Free: This recipe is naturally gluten-free, but always double-check your broth ingredients.
• Slow Cooker Alternative: You can also cook this soup in a slow cooker on low for 8 hours or high for 4 hours, but pre-soaking beans is recommended.

Nutrition Facts

Serving Suggestions

This hearty vegetarian 15 bean soup pairs wonderfully with a variety of side dishes and toppings. For a complete meal, serve it alongside crusty whole grain bread or garlic naan to soak up all the delicious broth.

Top with a dollop of plain or herb-infused Greek yogurt or a sprinkle of nutritional yeast for an extra burst of flavor. A fresh side salad with a zesty lemon vinaigrette also complements the richness of the soup nicely.

If you’re interested in exploring more comforting and wholesome recipes, check out our Low Fodmap Appetizer Recipes or indulge in the rich flavors of Lamb Tenderloin Recipes. For a lighter seafood option, the Halibut Dip Recipe is an excellent choice.

Conclusion

This Instant Pot Vegetarian 15 Bean Soup is a delicious, nutritious, and incredibly versatile dish that fits perfectly into any home cook’s repertoire. The convenience of the Instant Pot allows you to enjoy a complex, hearty soup without the usual long cooking times or soaking requirements.

Every spoonful delivers a rich blend of textures and flavors, from the tender beans to the fresh vegetables and aromatic herbs.

Whether you’re cooking for family, meal prepping for the week, or seeking a comforting bowl of vegetarian goodness, this recipe is sure to satisfy. Don’t hesitate to customize it with your favorite vegetables or spices to make it truly your own.

Happy cooking!

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