Go Back
Print Recipe

Bean Soup

Prep Time15 minutes
Cook Time45 minutes
Pressure Release15 minutes
Total Time1 hour 15 minutes
Course: Soup
Keyword: Vegan
Servings: 6

Equipment

  • Instant Pot
  • Slow Cooker

Ingredients

  • 1.5 qt vegetable stock divided
  • 1 sweet onion diced
  • 3 large carrots diced
  • 3 ribs celery diced
  • 6 cloves garlic minced
  • 1 lb uncooked 15 Bean Soup Mix
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 14.5oz can fire roasted tomatoes
  • 2 bay leaves
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp dried sage

Instructions

  • Chop the onions, garlic, carrots, and celery.
  • Add 1/4 cup vegetable stock to Instant Pot. Turn on the sauté method.
  • Once hot, add onions, carrots, and celery and cook about 3 minutes until soft.
  • Add garlic and cook for 1 minute, stirring occasionally.
  • Turn off the saute method.
  • Add all the remaining ingredients, including the rest of the vegetable stock. Stir together gently. Push all the ingredients under the stock.
  • Put Instant Pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
  • Press manual and cook on high pressure for 45 minutes.
  • When the time goes off, let the pressure naturally release for 10 minutes, then release via Quick Release. *If you are not sure about this, please read you manual.
  • Serve with vegan garlic bread, vegan garlic knots, or vegan cornbread.

Notes

Source:
Instant Pot Vegan Bean Soup - Make It Dairy Free
(https://makeitdairyfree.com/instant-pot-vegan-bean-soup/)
Slow Cooker Method:
Heat ¼ cup vegetable stock in a skillet and sauté the onions, celery, carrots, and garlic. Then add to the slow cooker with all remaining ingredients. Cook on low for 6-8 hours until the beans are tender.
Stove Top Method:
In a Dutch oven or heavy bottom stock pot, heat ¼ cup vegetable stock in a skillet and sauté the onions, carrots, celery, and garlic for about 4-5 minutes. Then add all remaining ingredients. Cover and cook on medium low for 1 ½-2 hours or until the beans are tender.