Instant Pot 15 Bean Soup is Vegan, hearty, delicious and a perfect for cool winter nights with a punch of smoky flavors in every bite!!
It is loaded with beans, carrots, celery, onions, diced tomatoes with plenty of spices and flavors.
I have been eagerly awaiting to get closer to Fall to share this recipe.
We all love hearty and filling soups in Fall and Winter, right!!
Our favorite soups that are One pot, filling and hearty are –
I prefer to cook 15 bean soup in Instant Pot.
Why??
I love my Instant Pot when it comes to cooking one-pot meal and beans.
Cooking dried beans on the stovetop usually takes several hours to cook and you have to check the garbanzo beans often towards the end of the cooking time to see if they are done.
Instant Pot 15 beans soup is truly hands-off and the beans cook faster, evenly and perfectly every time.
Some Instant Pot Beans recipe you would love to try –
What I love the Most about this Instant Pot 15 bean soup recipe?
- Flavorful seasoning
- One-pot easy dinner
- So hearty – warms down your bones
- Quick and simple
- Perfect and satisfying meal.
What kinds of beans are in 15 bean soup?
15 beans soup is basically mix of 15 bean varieties like Northern, Pinto, Large Lima, Black-eyed, Garbanzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Parley, in a bag.
This soup mix is available in most grocery stores. They are sold along with the other dry beans. It is also available on Amazon.
I have used Hurst's HamBeens Cajun 15 Bean Soup mix. (not a sponsored post)
They usually come with seasoning packet. I love to use their seasoning packet for soup. It gives very nice and smoky flavors. Plus it is gluten-free.
Ingredients needed to make this soup –
You will need,
- A bag of dried 15 beans
- Carrots
- Celery
- Onion
- Garlic
- Ginger-chili paste
- A seasoning packet (comes with dried beans bag)
- Chili powder
- Salt
- Diced tomatoes
- Vegetable Stock (You may use water too)
- Oil
How to make Instant Pot 15 Bean Soup?
Step – 1 Soak the dried beans
Soak beans mix overnight or at least 8 hours in a hot water. (Don’t forget to take out the seasoning packet). (Photo 1)
Step – 2 Adding the ingredients in an Instant Pot
Turn on saute mode, heat oil. Now add Ginger-chili paste, garlic, and Onion. Saute for a minute. (photo 2 and 3)
Now, add carrots, soaked (Drained) 15 beans, salt, Cajun Seasonings, chili powder, vegetable stock, and Diced tomatoes. (Photo 4 to 9)
Mix well.
Step – 3 Cook
Cover the Instant pot with its locking lid, vent valve on sealing position, Press the manual/pressure button, set the time on 20 minutes under high pressure. (Photo 10 and 11)
Once 20 minutes is done and your IP display screen shows LO:00, turn off the instant pot. Let the pressure release naturally. It will take about 20 to 25 minutes. (photo 12)
Step – 4 Garnish
Open the Instant pot, stir the soup once, taste and adjust the seasoning according to your taste.
Take some in a soup bowl. Garnish it with Parmesan cheese (skip or use Vegan cheese if making this soup vegan), cilantro and some avocado slices.
Step – 5 Devour!!
How to serve this vegetarian 15 bean soup?
This soup itself is Vegan but I ended up topping it with some shaved parmesan cheese, cilantro, and avocado.
But some other good topping options are
- Cheddar cheese
- Sour cream
- Some lettuce, tomato, and Jalapeno.
I suggest serving bean soup with Crusty Bread or some Crackers.
Is 15 beans soup healthy?
Yes, it is a health powerhouse in one pot!! 🙂
Fifteen Beans soup is full of fiber, protein, and antioxidants. This is one of those soups/meals that makes you feel good about you and your families health and is still inexpensive, incredibly delicious and satisfying.
How do you thicken 15 bean soup?
This soup thickens as it cools.
My family prefers this soup a little bit watery. But if you like thick bean soup then once bean soup is cooked, take out some beans in a plate from the pot, mash them and add it to the soup.
Put the pot on a saute mode and let it simmer for a few minutes or until it thickens.
What can I do with Leftovers?
This Instant Pot 15 bean soup will freeze great. Let the soup cool down, then transfer to the freezer-safe container and store to the freezer. It stays good for a couple of months.
This soup is great for any party or your holiday table too.
If you love beans soup, you will defiantly love my Pasta Fagioli soup recipe.
Notes and Pro-tips
- Soak the beans in hot water. Don’t forget to wash them nicely before soaking.
- By any chance, If you forgot to soak the beans, Not to worry. Just increase the cooking time from 20 minutes to 40 minutes.
- Add spinach or any green to make it even more hearty.
- You may also add some Brown rice or quinoa to make it a complete meal. In that case, just increase the liquid quantity.
- You can also season beans soup with your choice of seasonings like cumin powder, garlic powder, onion powder, and taco seasoning If you don’t want to use the seasoning packet which comes with soup mix.
- To make the soup thick, reduce the liquid quantity from 3 cups to 2 cups, or mash the beans little bit once the soup is cooked and then simmer for few minutes.
- Be careful while adding salt. As vegetable broth and seasoning packet already contain salt.
- You may skip red chili powder or green chili paste if you don’t prefer spicy. (FYI, I have used very mild seasonings).
- 20 minute cooking time under high pressure is enough. Its the right time for the beans to keep their shape. If you like little mushy kind, increase the time from 20 minutes to 25 minutes.
- This soup is freezer friendly.
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Instant Pot 15 Beans Soup
Ingredients
- 1 cup - 15 beans
- 1 cup - Chopped Carrots
- ¼ cup - Celery chopped
- ¼ cup - Onion chopped
- 1 tablespoon - Garlic minced or chopped
- ½ teaspoon - Ginger minced or paste
- ½ teaspoon - Chili finely chopped or paste
- 2 teaspoon - seasoning comes with 15 beans soup bag(see the notes)
- 1 teaspoon - Chili powder
- Salt to taste
- 1 cup - diced tomatoes
- 3 cup - Vegetable Stock You may use water too
- 1 tablespoon Oil
- Parmesan cheese Skip or use vegan cheese if making it vegan
- Cilantro
- few slices of avocado
Method
- Soak beans mix overnight or at least 8 hours in a hot water. (Don't forget to take out the seasoning packet). Drain the water and keep beans aside.
- Turn on saute mode, heat oil. Now add Ginger-chili paste, garlic, and Onion. Saute for a minute.
- Now, add carrots, soaked (Draine15 beans, salt, Cajun Seasonings, chili powder, vegetable stock, and Diced tomatoes.
- Mix well.
- Cover the Instant pot with its locking lid, vent valve on sealing position, Press the manual/pressure button, set the time on 20 minutes under high pressure.
- Once 20 minutes is done and your IP display screen shows LO:00, turn off the instant pot. Let the pressure release naturally. It will take about 20 to 25 minutes.
- Open the Instant pot, stir the soup once, taste and adjust the seasoning according to your taste.
- Take some soup in a soup bowl. Garnish it with Parmesan cheese (skip or use Vegan cheese if making this soup vegan), cilantro and some avocado slices.
- Enjoy!
Nutrition
Notes
- Soak the beans in hot water. Don't forget to wash them nicely before soaking.
- By any chance, If you forgot to soak the beans, Not to worry. Just increase the cooking time from 20 minutes to 40 minutes.
- Add spinach or any green to make it even more hearty.
- You may also add some Brown rice or quinoa to make it a complete meal. In that case, just increase the liquid quantity.
- You can also season beans soup with your choice of seasonings like cumin powder, garlic powder, onion powder, and taco seasoning If you don't want to use the seasoning packet which comes with soup mix.
- To make the soup thick, reduce the liquid quantity from 3 cups to 2 cups, or mash the beans little bit once the soup is cooked and then simmer for few minutes.
- Be careful while adding salt. As vegetable broth and seasoning packet already contain salt.
- You may skip red chili powder or green chili paste if you don't prefer spicy. (FYI, I have used very mild seasonings).
- 20 minute cooking time under high pressure is enough. Its the right time for the beans to keep their shape. If you like little mushy kind, increase the time from 20 minutes to 25 minutes.
- This soup is freezer friendly.
- Add water if you don't have vegetable stock on hand.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
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