This Vegetarian 15 Bean Soup made in the Instant Pot is ready in under an hour and is the perfect meal with some crusty bread on the side.
I make soups, especially for my boys and with my struggle to get more protein in their diet, I have been looking for protein-rich soup ideas. That is when I came across this 15 Bean Soup Mix from the Hurst Beans.
This mixture had several beans that I would never have thought of buying individually and hence thought would give the soup a try.
It was used, maybe a couple of times, and then I lost interest and went back to my usual pressure cooker for all the cooking. A couple of weeks ago when talking about this to my friend Sangeetha, she was in shock that I was not using the instant pot.
She motivated me to start using the Instant pot and constantly checked on me if I was using it. It has been exactly 13 days since I took my Instant pot out and I have not once put it back inside. In fact, first time in 17 years my pressure cooker has not come out for 13 days, except for a tiny error from my husband.
I had asked him yesterday to keep some rice and since he did not know how to use the instant pot, took the pressure cooker out and kept the rice. Now I can’t get too upset, can I? He at least made the rice.
Since using the Instant pot, I have made, rice, dal, vegetable rice, boiled potatoes, and now this soup. The best part about this soup is there is no soaking of the beans. This is just the perfect kind of recipe for someone like me who often (more than often) forgets to soak beans.
The whole process took about an hour and the soup was just perfect. I also used some vegetables and also pasta as per my boy’s request. I kept the seasonings pretty simple as I wanted the flavor of the beans to come across.
Ingredients to make 15 Bean Soup in the Instant Pot -
- 15 bean soup mix - 2 cups (washed and rinsed)
- Onion - 1 medium (chopped)
- Garlic - 3 pods (minced)
- Celery - 1 cup (thinly sliced)
- Jalapeno pepper - 1 (seeded and finely chopped)
- Carrot - 1 large (sliced)
- Tomato - 1 can (15 oz)
- Pasta - ½ cup (any small variety)
- Dried Oregano - 1 tbsp
- Dried Thyme - ½ tbsp
- Olive oil - 3 tbsp
- Salt - to taste
- Pepper - to taste
Procedure to make 15 Bean Soup in the Instant Pot -
- Wash and rinse the beans in running water.
- Prep the vegetables and keep them ready.
Turn on the instant pot in the saute mode and add the oil. Once the oil heats up, add the chopped onions and saute it until it is translucent.
Add the garlic and jalapenos and saute for a minute more.
Now add the celery and the carrots and saute for a couple of minutes.
Add the spices, salt, and pepper along with the dry pasta and the cleaned beans.
Add 6 cups of water and close the instant pot lid. Turn off the instant pot and then turn it on again. Set it on the Beans/Chili setting and let it finish the cycle. Turn off the instant pot and let the pressure release naturally.
Taste the soup for salt and pepper and adjust if needed.
Serve with some crusty bread.
Beans Based Recipes
- Methi Dal | Lentils with Fresh Fenugreek Leaves
- Kadalai Kurma | Black Chick Peas In Coconut Based Gravy
- Fried Moong Dal - Microwave Version
- Rajma Masala | Red Kidney Beans Curry
- Punjabi Chole | Channa Masala
- Moong Sprouts Curry - Sprouted Mung Subzi
- Lobia Subzi | Lobia Curry
- Vegan Black-Eyed Pea Salad
Recipe
Equipment
- ▢ Instant Pot
Ingredients
- ▢ 2 Cups bean soup mix washed and rinsed
- ▢ 1 medium Onion chopped
- ▢ 3 pods Garlic minced
- ▢ 1 cup Celery thinly sliced
- ▢ 1 Jalapeno pepper seeded and finely chopped
- ▢ 1 Carrot Large sliced
- ▢ 1 Tomato 15 oz Can
- ▢ ½ Cup Pasta any small variety
- ▢ 1 tbsp Dried Oregano
- ▢ ½ tablespoon Dried Thyme
- ▢ Salt To Taste
- ▢ Pepper To Taste
Instructions
- Wash and rinse the beans in running water.
- Prep the vegetables and keep them ready.
- Turn on the instant pot in the saute mode and add the oil. Once the oil heats up, add the chopped onions and saute it until it is translucent.
- Add the garlic and jalapenos and saute for a minute more.
- Now add the celery and the carrots and saute for couple of minutes.
- Now add the celery and the carrots and saute for couple of minutes.
- Add 6 cups of water and close the instant pot lid. Turn off the instant pot and then turn it on again. Set it on Beans/Chili setting and let it finish the cycle. Turn off the instant pot and let the pressure release naturally.
- Taste the soup for salt and pepper and adjust if needed.
- Serve with some crusty bread.
Nutrition
More American Recipes
- Crunchy Coconut Sesame Cookies
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
- Blueberry Banana Chia Smoothie
Vegetarian 15 Bean Soup in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 2 Cups bean soup mix washed and rinsed
- 1 medium Onion chopped
- 3 pods Garlic minced
- 1 cup Celery thinly sliced
- 1 Jalapeno pepper seeded and finely chopped
- 1 Carrot Large sliced
- 1 Tomato 15 oz Can
- ½ Cup Pasta any small variety
- 1 tbsp Dried Oregano
- ½ tablespoon Dried Thyme
- Salt To Taste
- Pepper To Taste
Instructions
- Wash and rinse the beans in running water.
- Prep the vegetables and keep them ready.
- Turn on the instant pot in the saute mode and add the oil. Once the oil heats up, add the chopped onions and saute it until it is translucent.
- Add the garlic and jalapenos and saute for a minute more.
- Now add the celery and the carrots and saute for couple of minutes.
- Now add the celery and the carrots and saute for couple of minutes.
- Add 6 cups of water and close the instant pot lid. Turn off the instant pot and then turn it on again. Set it on Beans/Chili setting and let it finish the cycle. Turn off the instant pot and let the pressure release naturally.
- Taste the soup for salt and pepper and adjust if needed.
- Serve with some crusty bread.
