Red beans and potatoes pre-cooked then stewed with fresh vegetables in a 7-quart Instant Pot®. Before serving, brown miso, yeast extract, liquid smoke, and a splash of vinegar are added to round out the flavor. This soup uses an array of fresh ingredients, a variety of mushrooms, yeast extract, and miso to create an umami flavor and a stew-like consistency that renders a comforting vegan soup. It takes some time to prepare, but the outcome is definitely worth it, and you have soup for a week to boot. The soup will keep in the fridge for up to a week. Freeze leftovers. It's not pretty when thawed, but still delicious.

Recipe Summary

45 mins
45 mins
8 hrs 35 mins
10 hrs 5 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

  • Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot®). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.

  • Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.

  • Turn on the Saute function of the Instant Pot®. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.

  • Drain and rinse the soaked brown lentils.

  • Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot®; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.

  • Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.

  • Set the Soup function for 25 minutes.

  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

Cook's Notes:

Instead of buckwheat, you can use any grain or pseudo-grain like farro, spelt, quinoa, barley, or kamut.

I use a habanero, but jalapeno or serrano is fine.

Nutrition Facts

234 calories; protein 10.5g; carbohydrates 35.3g; fat 6.8g; sodium 128.1mg. Full Nutrition