Description
A hearty and nutritious Instant Pot 15 Bean Soup loaded with vegetables, spices, and a medley of beans. Perfect for a cozy and quick meal.
Ingredients
Units
Scale
- 1 (20 oz) bag of 15 bean soup mix
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (15 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt to taste
- Juice of 1/2 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the 15 bean mix under cold water and discard any debris. No need to soak.
- Turn the Instant Pot to sauté mode. Add olive oil, then sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
- Add the rinsed beans, diced tomatoes, vegetable broth, paprika, cumin, black pepper, thyme, oregano, and bay leaf. Stir well.
- Seal the lid and set the Instant Pot to High Pressure for 45 minutes.
- Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Remove the bay leaf. Stir in salt to taste and optional lemon juice.
- Serve hot, garnished with chopped parsley.
Notes
- You can soak the beans overnight to reduce cooking time to 30 minutes.
- Add cooked ham or sausage if not keeping vegetarian.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg