This vegan version of the traditional 15-bean soup is the perfect comfort food. Hearty and rich, this tasty soup is so easy to make in your Instant Pot®.

Fioa
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts

389.6 calories; 23.6 g protein; 67 g carbohydrates; 0 mg cholesterol; 1214.3 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2018
I thoroughly enjoyed this "meatless" meal. The beans weren't soft at the end of 35 minutes cook time and 10 minute NPR. So I put the lid back on and pressure cooked for another 10 minutes with a 10 minute NPR. This time they were done. Read More
(11)

Most helpful critical review

Rating: 3 stars
07/08/2018
I also needed to add time because the beans weren't cooked. I found the carrots overcooked at the end. If I make this again, I will cook everything but the carrots and celery for the first 35 minutes and do a 10-minute natural release. I will then add the carrots and celery and pressure cook for another 10 minutes and do another 10-minute natural release. Read More
(12)
12 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
07/08/2018
I also needed to add time because the beans weren't cooked. I found the carrots overcooked at the end. If I make this again, I will cook everything but the carrots and celery for the first 35 minutes and do a 10-minute natural release. I will then add the carrots and celery and pressure cook for another 10 minutes and do another 10-minute natural release. Read More
(12)
Rating: 5 stars
04/06/2018
I thoroughly enjoyed this "meatless" meal. The beans weren't soft at the end of 35 minutes cook time and 10 minute NPR. So I put the lid back on and pressure cooked for another 10 minutes with a 10 minute NPR. This time they were done. Read More
(11)
Rating: 5 stars
07/15/2019
Great vegan dish that will be enjoyed by all, not just vegans! I made almost no changes. As suggested by other reviewers, I adjusted the time to 45 minutes. The only ingredient changes that I made were that I used only 4 cups of veggie broth and tippled the tomatoes because I prefer more of a new than a soup, and tomatoes are delicious. I also threw in some red, green, and yellow peppers. The only other thing I changed was the spices. I love more spicy dishes, so I included a tsp + of one of my favorite spice blends from a local spice/olive oil/vinegar market. I will definitely make it again. Read More
(4)
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Rating: 5 stars
06/25/2018
Very tasty. Like the other review 45 minutes initial cook time yielded better bean consistency for my dry older beans. I added 3 Kirkland bratwursts with the skin removed and browned for a bit of extra flavor too. Read More
(3)
Rating: 5 stars
01/10/2020
This tasted wonderful! I soaked the beans overnight, Used 32 oz of chicken broth instead of vegetable broth and used only 21 minutes in the IP with a 15 minute natural release. The beans were very soft. you could do a natural release of 10 minutes if you want them more firm. Read More
(2)
Rating: 5 stars
12/11/2018
All I did differently was to add some chopped spinach I had on hand. Husband loves it! Read More
(1)
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Rating: 5 stars
09/28/2019
YUM YUM YUM!!! The only change I made was to add the seasoning packet that came with the beans, I'm not vegan. It was absolutely delish! Read More
Rating: 2 stars
05/09/2019
I found this smelled amazing but didn't have much taste. To be fair I used low sodium stock as my husband has been told to watch his salt. However beyond that I thought this could have used more spices or something to add some depth. I'd make it again but tinker with it more. Read More
Rating: 5 stars
12/07/2019
This soup came out delicious. I made the same change as others cooking it for 45 minutes. Very hearty and tasty. With homemade bread it's a perfect meal. Read More