This easy 15 beans soup in Instant Pot, packed with protein and fiber, makes a healthy and nourishing meal to add to your diet routine. Making it in your Instant Pot will help you cook the beans without soaking them before.
What Beans Are in the 15 Beans Soup?
When choosing the mix of beans to add to your soup, you can opt for a pre-packed blend of beans, or make as I did – put to use all those different dry beans that I have in my pantry and never get to become a meal on their own.
Pre-packed 15 bean soup mixes usually contain seasonings, too, so making your own enables you to play with your favorite spices and flavors.
It’s not necessary to reach the 15 beans number, but it’s really great if you can add a good variety to make sure you get different types of fiber, minerals, and protein from your soup.
Using multiple beans also gives the soup a more intense taste and flavor.
If you decide to go with a prepackaged 15 Beans soup mix, here are some of the beans that are usually included: Navy, Pinto, large and small Lima, yellow eye, red kidney, black, cranberry, chickpeas, green split peas, yellow split peas, lentils of different types. Mung beans, Fava, and black-eyed peas can also make a good addition.
How Do You Cook the 15 Beans Soup?
The first thing that comes into mind when cooking together multiple types of beans is how to handle the different cooking times. This is why I decided to cook my 15 beans soup in the Instant Pot.
You simply set the cooking time needed for the most stubborn beans. The idea behind the multiple bean soup is that some of them cook more rapidly and break down, making the soup thick and adding creaminess, while the stubborn ones give it texture.
- Start by sautéing the vegetables – I used carrot and celeriac, red bell pepper, yellow onion, sun-dried tomatoes, and garlic. Use the Sauté function of your Instant Pot and cook the onion first, using avocado oil or simply by adding a bit of water. Add the garlic and cook for a few seconds to release its flavor, then add the rest of the vegetables and cook for three minutes more, stirring frequently.
- Add the beans and spices – The beans should be rinsed in cold water and drained before adding to the Instant Pot. Add them together with the spices and bay leaf, and mix to combine. Pour the vegetable soup, tomato paste, and diced tomatoes, mix well.
- Lock the lid in place, then set the Instant Pot on High Pressure for 35 minutes. When the timer goes off, let the steam release naturally for 15 minutes, remove the lid, mix to combine, and season with salt. It’s better to add salt at the end of cooking; otherwise, it will prolong the cooking process.
15 Beans Soup Health Benefits
Adding beans to your diet is a great way to get energy from carbohydrates while keeping the cholesterol and blood sugar within check, fueling your cells with minerals, and upping the protein intake.
The resistant starch in beans doesn’t get broken down and converted into simple sugars, so it doesn’t trigger an abrupt increase in insulin. This resistant starch is finally broken down by the bacteria in the large intestine into short-chain fatty acids that fuel the cells in our large intestine wall.
The soluble bean fiber binds with the cholesterol and eliminates it with metabolized toxins and excess hormones, while their insoluble fiber prevents constipation.
The minerals in beans contribute to the detoxification processes (molybdenum), reduces the risk of heart attack (folate), improves the flow of nutrients and oxygen through the cells, and balances hormone production (magnesium).
15 Bean Soup in Instant Pot
- Instant Pot
- 10 oz 15 bean mix pre-packaged (without seasonings) or home-made mix
- 1 tbsp avocado oil
- 1 carrot, medium diced
- 1 celeriac head diced
- 1 red bell pepper, small diced
- 1 yellow onion, large finely diced
- 2 garlic cloves minced
- 2 sun-dried tomatoes chopped
- 4 cups vegetable broth
- 1 tsp ginger, fresh grated
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp black pepper freshly ground
- 1 Bay leaf
- Fresh parsley, chopped to garnish
- 1 can (14 oz) diced tomatoes
- In a colander rinse well the beans under cold water, then drain.
- On your Instant Pot turn the “Sauté” function to “Normal”, then add oil and onion and cook stirring frequently until translucent (about 3 minutes).
- Add garlic and cook for 30 seconds, then add the rest of the vegetables and cook for three more minutes, stirring continuously, until fragrant.
- Press “Cancel” to turn off the “Sauté function”, then add the beans, spices, vegetable broth, tomato paste and diced tomatoes and mix well to combine.
- Put the lid on and lock it in place, then pressure cook on “High” for 35 minutes (it will take about 10 minutes to pressurize).
- Let the steam release naturally for 15 minutes, then press “Cancel” and remove the lid.
- Season with salt, mix and divide into serving bowls. Serve warm, garnished with fresh parsley leaves.