Vegan Bean Soup in my new Instant Pot!

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My cousin Suzanne gave me this super easy bean soup recipe. You just toss all the ingredients into the Instant Pot, press a button and an hour later you have a big pot of hearty bean soup. Make this your own by adding what ever spices or herbs you like. I had some fresh thyme and rosemary in my fridge so I added a few sprigs. This soup gets better as it sits and thicker too, so when reheating you may need to add a bit of water to thin out. It also freezes well. Serve as is or top with a few shaving of parmesan cheese and lots and lots of freshly ground pepper.

Some notes from Suzanne says she 'adds a spoonful of miso paste to up the flavour. I say a splash of wine too!


Hearty Bean Soup in the Instant Pot
This soup is hearty and rich.
Makes 8 big servings.


12 1/2 cups of mixed beans, rinsed
1 (14.5 ounce) can diced Italian-style tomatoes
10 cups vegetable broth or water
2 carrots, diced
1 onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
a few big handfuls or swiss chard or baby spinach


1. Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in an Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes.
2. Let pressure release naturally before removing lid.
3. Taste and adjust seasoning, you may need to add more salt or pepper to taste.
4. Add in chopped swiss chard or baby spinach.

Cooks Notes

The soup will thicken up so you may need to add more broth or water to thin out.
Go ahead and freeze any leftovers.

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