Instant Pot Summer Vegetable 15 BEAN SOUP

Recipe By

Dear Crissy

Full of flavor, this summer vegetable 15-bean soup is the perfect Instant Pot dinner!

Prep Time

8 hour 30 minutes

Cook Time

30 minutes

Servings

12

Ingredients

1 (1lb. 4oz.) Bag Hurst’s 15-Bean Soup with ham seasoning packet

8 cups chicken broth

1 (14.5oz.) can diced tomatoes with basil, roasted garlic, and onion

2 tablespoons tomato paste

1 small yellow onion, diced

1 red bell pepper, diced

1 or 2 small zucchini, chopped into chunky but bite-size pieces

2 ears corn, cut off the cob

1 tablespoon fresh lemon

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Summer-veggie-15-bean-soup-2-1 Summer-veggie-15-bean-soup-5-1 Summer-veggie-15-bean-soup-3-1
Summer-veggie-15-bean-soup-2-1

Full of flavor, this summer vegetable 15-bean soup is the perfect Instant Pot dinner!

Ingredients

  • 1 (1lb. 4oz.) Bag Hurst’s 15-Bean Soup with ham seasoning packet

  • 8 cups chicken broth

  • 1 (14.5oz.) can diced tomatoes with basil, roasted garlic, and onion

  • 2 tablespoons tomato paste

  • 1 small yellow onion, diced

  • 1 red bell pepper, diced

  • 1 or 2 small zucchini, chopped into chunky but bite-size pieces

  • 2 ears corn, cut off the cob

  • 1 tablespoon fresh lemon

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

Cooking Directions

  1. Wash and sort beans. Place beans in a large bowl or pan and cover them with water by at least 2 inches. Let the beans soak for 8 hours or overnight.

  2. Rinse beans and add to the instant pot. Cover with the 8 cups of chicken broth and stir. Set to high pressure for 15 minutes with a 5-minute natural release.

  3. Carefully release the remaining pressure after 5 minutes. Stir in the diced tomatoes, tomato paste, onion, bell pepper, zucchini, and the corn. Note, be careful not to surpass max fill line! You may need to cut back on some veggies if it's looking too full.

  4. Cook on high pressure for another 4 minutes with a quick release.

  5. Remove the lid and stir in the ham flavor seasoning, then stir in the lemon juice and parsley.

Tips

  • I highly recommend soaking the beans ahead of time for this recipe. Giving them 8 hours (or overnight) will really cut down on your cooking time and it seems to produce a better result.
  • You can use any summer vegetables that you prefer for this recipe. If you choose harder vegetables like carrots or potatoes, you may need to increase the second cook time. Try to choose vegetable combinations with similar cooking requirements.
  • Don’t skip using the ham seasoning packet in the bag of 15-Bean Soup! This adds a lot of flavor!
  • Finishing with a squeeze of lemon juice and fresh parsley brightens the dish and boosts the freshness factor.
  • This recipe will require at least a 6-quart Instant Pot. With that said, since vegetable quantities may vary, just be certain never to fill your pot up past the max fill line!

Instantpot

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