Instant Pot Vegetarian 15 BEAN SOUP

Instant Pot Vegetarian 15 BEAN SOUP http://hurstbeans.com/system/images/325/original_15BS_Veg_Instant_Pot_collage.jpg
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"Vegetarian Instant Pot Bean Soup Using Dried Beans is a meatless meal that satisfies and warms you up on the coldest day. Best of all- you can make this fast! Gone are the days where it takes hours to soften and cook dried beans." Recipe courtesy of Basil Momma- http://basilmomma.com/2017/01/vegetarian-instant-pot-bean-soup-using-dried-beans.html/

Cook Time
Kitchen Time
Servings 10

Ingredients

  • 1 bag 15 bean soup blend from Hurst Beans (save seasoning packet for another use)
  • 8 C vegetable stock (or 4 C water, 4 C stock OR all water!)
  • 3 cloves garlic, chopped
  • 1 small sweet onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 stalks celery with tops, chopped
  • 2 carrots, peeled and chopped
  • kosher salt and fresh black pepper to taste
  • 1/2 tsp of ground red pepper
  • 1 dried bay leaf
  • 2-3 sprigs of fresh thyme
  • 1 14.5 oz can of Red Gold petite diced tomatoes, undrained
  • juice of 1 lemon
  • 1 TB olive oil

Cooking Directions

  1. Sort, rinse and drain dried beans.
  2. In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice and ending with olive oil.
  3. Place lid on pressure cooker and set for manual high pressure 45 minutes.
  4. Be sure valve is set to SEAL.
  5. It will take a few moments to come to pressure and then cook for 45 minutes.
  6. Once finished, and pressure has naturally dropped, remove lid, taste for seasoning (add if you want) and stir in tomatoes and lemon juice.
  7. Lightly mash a few beans if you want to.
  8. Serve.
  9. NOTE: Once you have taken off the lid, added lemon, tomato and any seasonings you feel it needs- you can cook a bit longer with the lid off in the Instant Pot OR a slow cooker. I like to let mine cook a bit to meld the new additions together. This is optional.and of course- if you want the beans to be softer then you need to cook another 5 minutes, with the lid on, at manual high pressure.

Cooking Tips

  • This recipe omits the Ham Flavor packet, but feel free to use for an extra flavor boost!
  • This works best in a 6 qt or larger electric pressure cooker
  • Do not overfill your pressure cooker
  • Allow for a natural pressure release when it is finished. Do not do a quick release or you will risk soup splatter coming out of the valve release
  • Add 1 TB of olive oil (or any light oil) as the last ingredient to help control foam
  • Once the pressure is released and you open the lid, test for doneness in the largest bean
  • Once you are happy with the softness of the beans taste to see if you need to add a seasoning of your choice
  • Lastly, stir in 1 can of Red Gold undrained petite diced tomatoes, the juice of 1 lemon and give the beans a light mash (if you like that consistency)