Description
Hearty and nutritious, this Instant Pot 15 Bean Soup is a quick and easy one-pot meal packed with fiber, protein, and flavor.
Ingredients
Units
Scale
- 1 (20 oz) bag of 15 bean mix, rinsed and sorted
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 6 cups vegetable broth
- Salt and pepper to taste
- 1 bay leaf
- Juice of 1 lemon (optional)
- Chopped parsley for garnish (optional)
Instructions
- Set Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
- Stir in paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- Add rinsed 15 bean mix, diced tomatoes, vegetable broth, bay leaf, salt, and pepper.
- Cancel sauté mode. Secure lid and set valve to sealing. Cook on high pressure for 40 minutes.
- Allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Stir soup and remove bay leaf. Add lemon juice if using. Adjust seasoning if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
- No need to soak the beans beforehand when using the Instant Pot.
- Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- For a creamier texture, blend part of the soup with an immersion blender.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg