Nutritious, Delicious, and filling, this Instant Pot Vegetarian 15 bean soup is easy to put together in just one pot and is perfect for busy weeknights! Serve with Garlic bread on the side.
This easy 15 bean Soup recipe is great for vegetarians, vegans, anyone looking for meat-free options, gluten-free, and dairy-free diets.
About this really easy Instant Pot Vegetarian 15 bean Soup
This simply easy peasy Bean soup is a fantastic option for busy weeknights as well as for batch cooking and freezing!
With minimal prep and just one pot for cooking, this Vegetarian 15 bean soup is incredibly delicious, filling, and healthy. The soup is packed with protein and fiber and is made with pantry staples. Tastes delicious with easy homemade garlic knots.
On days when I haven’t planned the dinner menu, I still make these delicious 15 bean soup from dried beans within 1 hour. Thanks to my trusted Instant Pot pressure cooker that cooks magic.
There are benefits of soaking the beans too. If you are planned and have soaked in enough water for at least 8 hours, then the pressure cooking time is just about 20 minutes in the Instant Pot. That is just half the cooking time compared to unsoaked beans.
I prefer to make Vegetarian bean soup in my Instant Pot Pressure cooker because it takes just about 45-50 minutes to cook in total, without presoaking. Incredibly healthy soup from dried beans ready in under 1 hour without much babysitting. Although this recipe can be made on the stovetop as well as a slow cooker.
For this recipe, I have used Hurst 15 bean soup blend which is locally available in grocery stores across the US. However, I also make this soup with 10 bean mix available at Waitrose, in the UK. There is no hard and fast rule on what should go into the bean mix. The recipe is forgiving and I like to use ingredients easily available.
15 bean mix has got northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black bean.
What matters is using the same quantity of the mixed beans, so that you can use this recipe as a guide.
WHY YOU’LL LOVE THIS RECIPE?
Easy – It is really a very Easy Vegetarian Bean soup, you will ever make! Minus the soaking time, this soup is ready in just about 40 minutes. This really simple soup made with basic shelf ingredients will warm you up on a cold day.
Dietary needs – It is naturally Vegetarian, Vegan, and Gluten-free.
Versatile – This soup has delicious texture and flavors, you will want to enjoy them for Christmas feast as well as cold wintery nights.
Cooking method – Can be made on Stove Top, Slow Cooker, or Instant Pot! In either case, you will need only one pot and the pressure cooker is the fastest option of the three.
Batch Cooking – Veg bean soup is perfect for batch cooking and can be stored in the freezer for later. Can easily half the recipe too!
What kind of beans can I use?
I have used Hurst’s brand 15 bean soup mix without the seasoning packet for this recipe, easily available in grocery stores across the US. Simply leave out the seasoning mix and use the beans for the recipe. America’s popular bean soup contains 15 bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black bean.
Alternatively, I do like to use the 10 bean mix from Waitrose in the UK. Waitrose LOVE life 10 bean mix contains black-eyed, butter, black turtle, haricot, lima, pinto, red kidney, mung, rose cocoa, and alubia beans.
Key Ingredients
Olive Oil – This is used to sauté the onions and vegetables. You can use any of your preferred neutral-flavored oil for this.
Garlic – I prefer minced fresh garlic in the soup. Garlic powder would certainly work too.
Onion – I love to use diced red onion for this soup. The yellow or Brown onion would also work.
Celery, Carrots – They add great texture to the soup.
Tomatoes – A Can of diced tomatoes or crushed tomatoes or even passata sauce will work.
Mixed beans – I have used 15 beans from Hurst. You can create your own bean mix or buy one from Waitrose.
Spices – Along with Italian seasoning, I have used bay Leaf, Ground cumin, Ground black pepper, Smoked Paprika, and Chilli Powder.
Vegetable Stock – I prefer to use Veg stock or broth as it is flavorsome in the soup. You can also use water if stock is not handy.
Salt & Pepper – Season to your liking.
How to make Instant Pot Vegetarian 15 bean soup step by step?
Set the Instant Pot to SAUTE mode for 3 minutes. Once hot, add the oil, onion, and garlic. Saute for 2 minutes.
Next add carrots, celery, and saute briefly. Add the drained 15 bean mix, followed by spices, salt, pepper, diced tomatoes, and vegetable stock.
Secure the pressure cooker lid and turn the vent to a SEALING position. Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 20 minutes for presoaked beans. Allow the steam to release naturally.
For unsoaked beans, cook for 40 minutes.
Add Lemon Juice, and taste and season with salt and additional pepper, if desired.
For a creamier texture, pulse the soup with an immersion blender a few times.
Transfer in bowls, sprinkle cheese and parsley and serve with crusty bread.
(For illustration, I have halved the proportions in the recipe.)
Do I have to soak the beans for making Vegan 15 bean soup?
Soaking the dried beans is not a must if you are using the Instant Pot Pressure cooker. However, I like to soak the beans in water overnight or about 8 hours before cooking them. If you soak beans, there are two things to keep in mind – The cooking time needed is just about 30 – 40 minutes and you will need to reduce the amount of water for cooking the beans in the Instant Pot. I have used 3 cups of water for cooking the soaked beans.
Can you freeze Vegetarian 15 bean soup?
Yes, you can freeze the 15 bean soup. Once the soup has cooled completely, transfer them to freezer-safe containers or sealable bags. Label them and store them in the freezer for up to 3 months.
This soup keeps well in the fridge for up to a week.
If you love this, you will also love
Instant Pot Creamy Tortellini Soup
Easy Vegetarian 15 bean soup ( Instant Pot ) recipe
Ingredients
- 1 lb 15 bean soup blend (3 cup)
- 1 carrot
- 1 medium-sized onion
- 1 stalk celery ( ¾ cup)
- 1 can diced tomatoes
- 3 cloves garlic
- 1½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp Ground Black Pepper
- 1 tsp Italian seasoning
- ½ tsp chilli powder optional
- 1 bay leaf
- salt to taste
- 7-8 Cup Vegetable Stock
- 2 Tbsp Lemon Juice
Instructions
Soaking Method
- Rinse the beans and soak them in 8 cups of water overnight or 8 hours before cooking. Drain the water and set the beans aside.
- Set the Instant Pot to SAUTE mode for 3 minutes. Once hot, add the oil, onion, and garlic. Saute for 2 minutes.
- Next add carrots, celery, and saute briefly.
- Now add the drained 15 bean mix.
- Add the spices, salt, pepper, diced tomatoes, and 7 cup vegetable stock.
- Secure the pressure cooker lid and turn the vent to a SEALING position. Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 20 minutes. Allow the steam to release naturally.
- Add Lemon Juice, and taste and season with salt and additional pepper, if desired.
- For a creamier texture, pulse the soup with an immersion blender a few times.
- Transfer in bowls, sprinkle cheese and parsley, and serve with crusty bread.
No Presoaking Method
- Rinse the beans and set it aside.
- Set the Instant Pot to SAUTE mode for 3 minutes. Once hot, add the oil, onion, and garlic. Saute for 2 minutes.
- Next add carrots, celery, and saute briefly.
- Now add the drained 15 bean mix.
- Add the spices, salt, pepper, diced tomatoes, and 8 Cup vegetable stock.
- Secure the pressure cooker lid and turn the vent to a SEALING position. Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes. Allow the steam to release naturally.
- Add Lemon Juice, and season with salt and additional pepper, if desired.
- Transfer in bowls, sprinkle cheese and parsley, and serve with crusty bread.
- This soup will keep well in the refrigerator for upto a week.
Kathleen L Welch says
I only have the 3 qt Instant Pot. Can this recipe be halve? Will it affect cooking times?
Sandhya's Kitchen says
This recipe can be halved. Cooking time remains the same!
Danielle says
Hello, for the dry ingredients, ie: cumin , paprika
Italian seasoning, chili powder, black pepper, etc…. Is that Tablespoons , or teaspoons.
Thank you
Danielle
Sandhya's Kitchen says
Hi Danielle,
Thank you for bringing this to my notice. It is all in Teaspoon. I have amended that.
Danielle says
Thank you Sandhya. I’m starting the beans now.
Cindy says
I just made this soup tonight and it was delicious! My husband couldn’t stop eating it. Thank you for sharing this tasty recipe!
Diana says
Could this be made in a slow cooker? Would the beans need to be soaked first do you think or just use canned?
Sandhya's Kitchen says
This can be made in a slow cooker. You don’t need to soak if you are cooking in the slow cooker. At about 5-7 hours, the beans will be tender. If you would like deeper flavors, continue to simmer for a little longer time.