Let me tell you, there’s something absolutely comforting about a steaming bowl of bean soup. It’s hearty, nutritious, and somehow manages to feel both indulgent and wholesome at the same time. Now, if you’re anything like me, you probably love recipes that are not just delicious but also convenient-cue the Instant Pot. This magical kitchen gadget transforms a slow-cooked, flavor-packed soup into a weeknight-friendly meal in a fraction of the time.
And we’re not talking about just any soup here. We’re diving into the world of 10 different beans-a rainbow of textures, flavors, and nutritional benefits all mingling together in a rich, savory broth. Think of it as a bean symphony, each note complementing the other perfectly.
By the end of this guide, you’ll not only have a foolproof recipe but also understand the science behind why each ingredient matters, some pro tips to elevate your soup game, and fun variations to keep things exciting. So, grab your apron and your Instant Pot, and let’s get cooking!
Vegetarian 10 Bean Soup Instant Pot Recipe
Here’s the star of the show: a rich, hearty, plant-based soup that’s packed with protein, fiber, and flavor. It’s the kind of dish that makes your kitchen smell like home and your belly sing with satisfaction. The best part? It’s made in the Instant Pot, which means no soaking beans overnight and no standing over the stove for hours. You’ll have a nutrient-dense, comforting meal ready in under an hour.
Ingredients Needed
Here’s the lineup for your soup’s all-star cast:
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10 different beans (dry, mixed or individually):
- Black beans
- Kidney beans
- Pinto beans
- Navy beans
- Garbanzo beans (chickpeas)
- Great Northern beans
- Lentils
- Black-eyed peas
- Lima beans
- Cannellini beans
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Vegetables And Aromatics
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped (optional, for extra bulk and texture)
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Liquids And Seasoning
- 6 cups vegetable broth (or water, if preferred)
- 1 can (14 oz) diced tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp chili powder (optional, for heat)
- Salt and pepper to taste
- 1-2 tbsp olive oil
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Optional Garnishes
- Fresh parsley or cilantro
- A squeeze of lemon or lime
- Grated Parmesan or vegan cheese
Cooking Instructions
Let’s break this down step by step for maximum flavor and minimal fuss:
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Sauté The Aromatics
- Set your Instant Pot to the sauté function.
- Heat olive oil and sauté onion, garlic, carrot, celery, and bell pepper for 3-5 minutes until softened. This step releases their natural sweetness, forming the flavor foundation of the soup.
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Add Beans And Seasonings
- Add all 10 beans (rinsed if canned, or dry if using a pre-soak method) to the pot.
- Stir in smoked paprika, cumin, thyme, chili powder, and a pinch of salt and pepper.
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Add Liquids
- Pour in the vegetable broth and diced tomatoes. Stir everything together, making sure the beans are mostly submerged in liquid.
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Pressure Cook
- Seal the Instant Pot lid and set to high pressure for 35-40 minutes (for dry beans; 15-20 minutes if using pre-cooked or canned beans).
- Let the pressure release naturally for at least 10 minutes for optimal texture.
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Final Touches
- Taste and adjust seasoning. Add additional salt, pepper, or a splash of lemon juice to brighten flavors.
- If you like your soup thicker, you can mash a few beans with the back of a spoon or blend a portion of the soup and mix it back in.
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Serve And Enjoy
- Ladle into bowls, garnish with fresh herbs, and enjoy this colorful, protein-packed delight!
Ingredient Science Spotlight
Understanding the ’why’ behind each ingredient makes cooking even more fun:
- Beans: Packed with protein, fiber, and slow-digesting carbs. Using 10 varieties not only enhances nutrition but also creates layers of texture and subtle flavor differences.
- Garlic and onion: Contain sulfur compounds that boost immune function and add a savory backbone to the soup.
- Carrots and bell peppers: High in beta-carotene, antioxidants that promote eye health and a naturally sweet undertone to balance beans.
- Tomatoes: Acidic component that helps break down beans slightly, making them creamier, while adding a dose of vitamin C and lycopene.
- Spices (smoked paprika, cumin, thyme): These are more than flavor boosters-they stimulate digestion and have anti-inflammatory properties.
Expert Tips
- No soaking, no problem: The Instant Pot can cook most dry beans from scratch, but rinsing them first removes debris and reduces gas-inducing compounds.
- Layer flavors: Sautéing vegetables first develops a deeper, richer soup than simply dumping everything in cold.
- Adjust liquid wisely: Beans expand significantly, so make sure they’re fully submerged to avoid the ’burn’ notice on your Instant Pot.
- Batch cooking: Make a double batch and freeze leftovers in individual portions-they reheat beautifully.
Recipe Variations
- Spicy Bean Soup: Add jalapeños, red pepper flakes, or a dash of hot sauce.
- Mediterranean Twist: Incorporate olives, sun-dried tomatoes, and fresh oregano.
- Creamy Bean Soup: Blend half of the soup with an immersion blender for a silky, velvety texture.
- Grain Boost: Add quinoa, barley, or farro in the last 10 minutes for a more filling soup.
Final Words
Making a 10-bean soup in the Instant Pot isn’t just about convenience-it’s about creating a meal that’s nourishing, versatile, and downright delicious. You get the benefits of multiple legumes, the warmth of home-cooked comfort, and the flexibility to tweak flavors to your exact taste. Plus, it freezes beautifully for those busy days when you need a hearty meal without the effort.
FAQs
What Beans Are Used In A Vegetarian 10 Bean Soup?
A vegetarian 10 bean soup typically includes a mix of beans such as kidney beans, black beans, pinto beans, navy beans, garbanzo beans, lentils, great northern beans, lima beans, mung beans, and cannellini beans. These beans provide a variety of textures and flavors, making the soup hearty and nutritious.
How Long Does It Take To Cook A Vegetarian 10 Bean Soup In An Instant Pot?
In an Instant Pot, a vegetarian 10 bean soup usually cooks in about 30 minutes on high pressure, followed by a natural pressure release for about 10-15 minutes. The total cooking time can vary slightly depending on the size and type of beans used.
Do I Need To Soak The Beans Before Cooking Them In The Instant Pot?
No, soaking the beans is not necessary when cooking in the Instant Pot. The pressure cooking method allows the beans to cook thoroughly without pre-soaking. However, soaking can reduce cooking time slightly and may help with digestion for some individuals.
Can I Use Dried Or Canned Beans For The Vegetarian 10 Bean Soup?
Dried beans are generally recommended for the best texture and flavor in this recipe. However, if you’re short on time, you can use canned beans. If using canned beans, reduce the cooking time by about 10 minutes, and ensure you drain and rinse them before adding them to the Instant Pot.
What Vegetables Should I Add To The Vegetarian 10 Bean Soup?
Common vegetables to add to this soup include carrots, celery, onions, garlic, bell peppers, and tomatoes. These vegetables enhance the flavor of the broth and add nutritional value. You can also include leafy greens like spinach or kale for extra vitamins.
Can I Add Spices To Make The Vegetarian 10 Bean Soup Spicier?
Yes, you can customize the spice level to your preference. Adding chili powder, cumin, paprika, red pepper flakes, or even a diced jalapeño will enhance the heat. Adjust the amount based on how spicy you want the soup to be.
How Can I Make The Vegetarian 10 Bean Soup Creamy?
To make the soup creamy, you can blend a portion of the cooked beans using an immersion blender or regular blender. This will thicken the soup while maintaining its hearty texture. Alternatively, you can add coconut milk or cashew cream for a richer consistency.
Can I Freeze Leftover Vegetarian 10 Bean Soup?
Yes, vegetarian 10 bean soup freezes very well. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When reheating, you may need to add a little extra water or broth to reach your desired consistency.
What Should I Serve With Vegetarian 10 Bean Soup?
Vegetarian 10 bean soup pairs well with crusty bread, cornbread, or a side salad. You can also serve it over cooked rice or quinoa for a more filling meal. A dollop of sour cream or vegan yogurt on top adds extra richness.
How Can I Make The Vegetarian 10 Bean Soup More Flavorful?
For more flavor, consider adding vegetable broth instead of water, using fresh herbs like thyme, rosemary, and bay leaves, and incorporating a splash of soy sauce or balsamic vinegar to enhance the umami. A squeeze of fresh lemon juice at the end of cooking brightens the soup.