Instant Pot Vegetable Bean Soup

Since it’s soup weather and my freezer is full, I need to start using up the frozen blocks of veggies that keep trying to fall on my toes when I’m looking for things! Here is a soup recipe I posted about six years ago. 

You can adjust this recipe yourself depending upon which dry bean you decide to use and the veggies, spices, and herbs that you like to use, though I almost always add tomatoes.

Vegetable bean soup is one of our standby dishes in the fall and winter.  I make it every couple of weeks in the Instant Pot. Using the Instant Pot is a very carefree way of making this soup, but you can certainly cook it on the stovetop.

Ingredients:

2 cups dry beans (I used 1 cup kidney and 1 cup great northern beans – either soaked overnight or quick soaked for 1 hour with boiling water poured over them)

6 cups of veggie broth (I use Better Than Bouillon – no chicken base)

1 cup tomatoes (canned or frozen from your bountiful garden!)

5-6 cups chopped veggies –

onion, carrots, celery, sweet potato, white potato, summer squash (frozen), kale, collards, cabbage, garlic, etc.

Spices and herbs: 1 tsp. cumin

1 tsp. turmeric

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. Aleppo pepper or red pepper flakes

1 tsp. salt

Freshly ground black pepper

Drain the beans and add all ingredients to the Instant Pot.  Set the pressure on high for 15 minutes, then use a natural release.  This can take 20-30 minutes, depending upon how full the pot is.  Adjust the seasonings and serve.

If cooking on the stovetop, you will probably need to add a cup or two more of broth because you will have more steam evaporation.  Simmer for at least an hour until the beans are soft.

My frozen tomatoes for this batch of soup also had zucchini, onion and kale mixed in.  I always freeze a lot of plain tomatoes but also mix it up a little depending upon what’s ready in the garden.

This recipe is a guideline.  Use your own favorite beans, veggies, and herbs.