Instant Pot 15 Bean Soup

Name: Instant Pot 15 Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 pound- 15 bean soup mix {do not use the seasoning packet}; 3 tablespoons extra virgin olive oil; 2 cups sweet onion (diced); 2 celery stalks (diced); 3 carrots (peeled and diced); 4 garlic cloves (minced); 1/2 of a red bell pepper (seeds removed, diced); 4 cups vegetable broth or vegetable stock; 3 cups water; 8 ounces tomato sauce; 1 - 15 ounce can of diced tomatoes; 1/2 teaspoon turmeric; 1 teaspoon paprika; 2 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne red pepper (optional); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 bay leaves; Fresh parmesan cheese, fresh parsley, oyster crackers and crushed red pepper flakes (for garnish)

Instant Pot 15 Bean Soup is an easy soup mixing 15 beans, vegetables, spices and broth. The instant pot doesn't require pre-soaking of the beans which cuts the prep-time down. You will love how hearty it is and packed with protein. It is perfect for meal-prep or freeze it for later.

Prep15 min
Cook35 min
Total30 min
Makes6 servings
Calories128

Ingredients

6 servings

1 pound- 15 bean soup mix {do not use the seasoning packet}
3 tablespoons extra virgin olive oil
2 cups sweet onion (diced)
2 celery stalks (diced)
3 carrots (peeled and diced)
4 garlic cloves (minced)
1/2 of a red bell pepper (seeds removed, diced)
4 cups vegetable broth or vegetable stock
3 cups water
8 ounces tomato sauce
1 - 15 ounce can of diced tomatoes
1/2 teaspoon turmeric
1 teaspoon paprika
2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon cayenne red pepper (optional)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
Fresh parmesan cheese, fresh parsley, oyster crackers and crushed red pepper flakes (for garnish)

Method

1
Remove and throw out the seasoning packed from the 15 bean soup mix bag.
2
Place the beans in a colander and rinse the beans with cold water and drain. Pick through the beans for any debris.
3
Turn the instant pot to SAUTE and add the olive oil. Once the instant pot is heated add the onion and garlic and sauté for 2 minutes. Add the celery, carrots and red bell pepper and continue to sauté for 5 minutes or until soft. Press cancel
4
Add the beans, vegetable broth, water, tomato sauce, diced tomatoes, turmeric, paprika, chili powder, cumin, oregano, basil, thyme, cayenne red pepper, salt and pepper and bay laves. Stir to combine everything well. Lock the lid and make sure the vent is sealed.
5
Press the MANUAL button, select HIGH pressure and cook for 32 minutes.
6
Once the time is up, allow the steam to NATURALLY release for 15 minutes. Then unplug the instant pot manually releases any remaining pressure.
7
If you want your soup to be creamier, use a hand held immersion blender to puree a portion of the soup. This will thicken the soup but isn't necessary.
8
Garnish the soup with Parmesan cheese, fresh parsley and crushed red pepper. Store the leftovers in an airtight container in the fridge for up to 5 days.

Notes

I find the 15 bean soup mix in a bag in the section with canned beans and dried beans. I throw the seasoning packet away because I find it to have too much salt and other additives in it. You can use chicken broth or chicken stock in place of the vegetable broth. Bone broths are also a great option to add protein. You could add ham into this soup. Just set the MANUAL cook time to 40 minutes instead of 32 minutes. You can mix up the spices in this soup. I tried to add a good variety of spices because I feel like with the amount of beans in this soup it needs that extra flavor. You can also sub in a variety of vegetables like zucchini, green beans, peas, broccoli or cauliflower.