As the hot summer days wanes away and cooler days set in, it is time for my soup season! Bean soups are my favorite and especially the 15 bean soup. It is a hearty soup filled with all the goodness of vegetables and beans.
Instant pot is perfect to make soups and this vegan and gluten-free 15 bean soup can be prepared with the least effort and without soaking the beans.
It can be served for lunch, dinner, or as a side dish. You can even make a bigger batch for meal planning.
Jump to:
- 15 bean soup ingredients
- Do you have to soak 15 beans before cooking?
- How to make 15 bean soup in instant pot?
- How long do you cook 15 bean soup in an instant pot?
- How do you thicken bean soup in an Instant Pot?
- What to serve with bean soup?
- How long does bean soup last in the refrigerator?
- Can you freeze bean soup?
- 📖 Recipe
15 bean soup ingredients
Yes! You guessed it right! 15 bean soup's main ingredient is 15 types of beans. Don't worry, you don't have to buy the beans separately to make this soup.
Hurst 15 beans pack has a variety of 15 beans and lentils and is available in a pack of 1 lb. It also contains a seasoning packet but I have not used it in the recipe.
To make this vegan soup, I have added some diced carrots, celery, onions, garlic, spinach, chopped tomatoes, and herbs. Fresh tomatoes are recommended but, canned ones can be added too at the end along with spinach.
I like to use fresh spinach, regular or baby spinach, both work well. If you have frozen one, you can use that as well.
Some serrano pepper and red chili powder add the spiciness and can be adjusted as per liking.
Do you have to soak 15 beans before cooking?
The best part of making the 15 bean soup in the instant pot is that there is no need to soak the beans before cooking. Just ensure that you rinse it thoroughly well to get rid of any residue.
However, if you want to reduce the overall cooking time, or have issues with gassiness from the beans then soaking them overnight can be helpful.
How to make 15 bean soup in instant pot?
This hearty vegetarian and gluten-free 15 bean soup can be made with dry beans. Yes!, there is no need to soak the beans overnight. Just ensure to rinse the dry beans thoroughly well 2-3 times before making the soup.
To make 15 bean soup in the instant pot, turn the saute mode on. Once the instant pot is hot, add oil followed by bay leaf, garlic, and chopped onions.
Saute the onions and garlic for a few seconds and then add all the other ingredients except spinach. Deglaze the bottom of the instant pot if needed, with a spatula.
Press cancel to come out of the saute mode and lock the instant pot lid with the pressure valve in the sealing position. Pressure cook the soup on high-pressure mode for 45 minutes.
How long do you cook 15 bean soup in an instant pot?
This vegetarian soup is made with dry beans and can be pressure cooked in the instant pot in 45 minutes.
The instant pot will take some time to come to pressure and then start the countdown till 45 minutes. Allow the pressure to release naturally for about 15 minutes and then release the remaining pressure manually.
If you soak the beans overnight then you will have to cook the 15 bean soup for about 18 minutes on the high-pressure mode in the instant pot.
How do you thicken bean soup in an Instant Pot?
For a vegan bean soup, the ratio of 1 lb mixed beans to 8 cups of water works perfectly well. However, if you prefer the soup to be thicker, you can add some cornstarch slurry.
Another option to thicken the soup without adding the slurry is by blending the soup with the help of an immersion hand blender. Only a few pulses are needed and you will still see the whole beans in the soup.
What to serve with bean soup?
Bean soup can be a meal in itself! You can serve it with French bread, sourdough bread, pull-apart rolls, grilled cheese sandwich, or focaccia bread.
Other side dishes like roasted potatoes, roasted sweet potatoes, or roasted broccoli also go well.
How long does bean soup last in the refrigerator?
Any leftover 15 bean soup can be stored in the fridge for about 3-4 days. When you are ready to eat, you can reheat the soup.
Bean soup tends to thicken more as it cools down and once it is refrigerated. While reheating, if needed, you can add a little water to adjust the consistency.
Can you freeze bean soup?
Yes! Bean soups freeze well for up to 3 months. You can make a big batch of soup, allow it to cool down completely, and then portion it and store it in freezer-safe containers or freezer-safe ziplock bags.
When you are ready to eat, you can defrost it and reheat it in the microwave, instant pot, or on the stovetop.
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📖 Recipe
15 Bean Soup In Instant Pot
Equipment
Ingredients
- 1 pack Hurst's 15 beans soup mix (20 oz, discard the seasoning)
- 8 cup Vegetable stock (or water)
- 2 cup Tomato (diced, or 1 can)
- 3 stalk Celery
- 1 cup Onion (chopped)
- 2 Carrots (diced)
- 1 tbsp Garlic (chopped or paste)
- Serrano pepper (1 inch sliced, or to taste)
- 1 cup Spinach
Spices and oil
- 1 tbsp Oil
- 1 Bay leaf
- 1 ½ tsp Salt
- 1 tsp Cumin powder
- ½ tsp Red chili powder
- Rosemary (fresh twigs or dry)
- ¼ tsp Black pepper (to taste)
Instructions
- Rinse the beans thoroughly well 2-3 times with cold water.
- Turn the instant pot on saute mode on the normal setting.
- Once the instant pot is hot, add oil.
- Once oil is hot, add the bay leaf, garlic, onions, and saute for a few seconds.
- Add all the other ingredients except spinach and give it a good mix.
- Deglaze the instant pot if needed, with a spatula.
- Press cancel to come out of the saute mode.
- Close and lock the instant pot lid with the pressure valve in the sealing position.
- Pressure cook on high-pressure mode for 45 minutes.
- Allow the pressure to release naturally for 15 minutes and then release the remaining pressure by turning the knob on venting position until the silver pin drops.
- Add the spinach and give it a good mix.
- Adjust salt and pepper as per taste.
Notes
- If you prefer soaking the beans overnight then you can make this soup by pressure cooking for 18 minutes on the high-pressure mode.
- If you are using canned tomatoes then add them at the end along with spinach.