Description
A hearty and nutritious Instant Pot 15 Bean Soup, packed with mixed beans, vegetables, and savory spices, perfect for a wholesome meal.
Ingredients
Units
Scale
- 1 (20 oz) package 15 bean soup mix
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 bay leaf
- 1 tablespoon lemon juice
Instructions
- Rinse and sort the 15 bean mix, removing any debris.
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil, onion, garlic, carrots, and celery. Cook for 3-5 minutes until softened.
- Turn off ‘Sauté’ mode. Add the beans, diced tomatoes, vegetable broth, smoked paprika, cumin, black pepper, salt, and bay leaf.
- Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 45 minutes.
- Allow the pressure to release naturally for 15 minutes, then carefully do a quick release.
- Remove the bay leaf. Stir in the lemon juice before serving.
Notes
- For a meatier version, add diced ham or sausage.
- Adjust spices to taste for a spicier or milder flavor.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg