Spiced Up 16 Bean Vegan Soup Recipes

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VEGAN 15 BEAN SOUP (INSTANT POT)



Vegan 15 Bean Soup (Instant Pot) image

A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic.

Provided by Chuck Underwood

Categories     Main

Time 1h

Number Of Ingredients 17

1 bag Hurst's 15 Bean Soup Blend ((without the seasoning))
4 cups Vegetable Broth ((low sodium))
4 cups Water
2 Tbs Soy Sauce ((low sodium))
3 cloves Garlic ((minced))
1 med Sweet Onion ((chopped))
1 green Bell Pepper ((chopped))
1 Jalapeno, minced ((optional))
1 can Green Chiles, chopped ((7oz))
2 stalks Celery ((chopped))
2 Carrots ((sliced))
3/4 tsp Cumin
3/4 tsp Thyme
1 Bay Leaf
1 can Fire Roasted Diced Tomatoes ((15oz))
2 handfuls Fresh Spinach ((optional))
2 Tbs Lime Juice ((1 lime))

Steps:

  • Throw away that little seasoning packet in the beans, we won't be using it.
  • Rinse the beans well, and add them to your Instant Pot
  • To the Instant Pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf. Attach the lid and set to SEALING.
  • Set your Instant Pot to MANUAL mode, HP, and 45 minutes.
  • When finished cooking, allow to vent naturally. OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.
  • Remove lid and stir in tomatoes, spinach, and lime juice. Mix well and check for seasoning. Add additional salt and pepper if needed.

Nutrition Facts : Calories 142 calories

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