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 this instant pot vegetarian 15-bean soup made with Hurst's Hambeens 15-bean soup mix.
Instant pot is perfect to make soups and this vegan and gluten-free 15-bean soup recipe can be prepared with the least effort and without soaking the beans.
It is a hearty soup full of flavor with all the goodness of vegetables and beans. It can be served for lunch, dinner, or as a side dish. You can even make a bigger batch for meal planning.
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 15 bean varieties separately to make this soup.
Hurst's Hambeens 15 bean soup mix has a blend of 15 beans and lentils including black beans, pinto beans, navy beans, lima beans, split peas, garbanzo beans, and more. It 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, diced 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 spiciness and can be adjusted as per liking.
A low-sodium vegetable broth is used, you can use a store-bought one, make your own, or just use water in case you don't have it handy.
Instructions
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 preferably using a colander 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 some 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.
This vegetarian 15-bean soup is made with dried beans and can be cooked in the instant pot on high-pressure mode for 45 minutes followed by natural pressure release.
The instant pot will take some time to come to pressure and then start the countdown for 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 high-pressure mode in the instant pot.
Once you open the lid, add the baby spinach or kale and give it a quick stir. Adjust the salt and herbs to your taste. You can also add a little lemon juice to enhance the overall taste.
Serving suggestions
Bean soup can be a meal in itself! You can serve it with crusty bread like French bread, and sourdough bread. Bread sticks, garlic knots, pull-apart rolls, grilled cheese sandwich, or focaccia bread also go well.
Other side dishes like roasted potatoes, roasted sweet potatoes, or roasted broccoli also go well.
Storage
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.
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.
FAQ
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.
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 do you thicken bean soup in an instant pot?
For a vegan bean soup, the ratio of 1 lb of 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 blender. Only a few pulses are needed and you will still see the whole beans in the soup.
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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 tablespoon Garlic (chopped or paste)
- Serrano pepper (1 inch sliced, or to taste)
- 1 cup Spinach
Spices and oil
- 1 tablespoon Oil
- 1 Bay leaf
- 1 ½ teaspoon Salt
- 1 teaspoon Cumin powder
- ½ teaspoon Red chili powder
- Rosemary (fresh twigs or dry)
- ¼ teaspoon 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.
Lauren Young says
It was so very good! We are snowed in (Drive is 700 feet up to the road) and it is cold so this hit the spot!!!
Alpa Jain says
Hi Lauren,
Glad you liked the soup. Thank you for the feedback. Hope you stay safe and warm.
Regards
Alpa