Vegetarian 15 Bean Soup in the Instant Pot
This Vegetarian 15 Bean Soup made in the Instant Pot is ready in under an hour and is the perfect meal with some crusty bread on the side.
Servings: 8 People
Calories: 98kcal
Equipment
- Instant Pot
Ingredients
- 2 Cups bean soup mix washed and rinsed
- 1 medium Onion chopped
- 3 pods Garlic minced
- 1 cup Celery thinly sliced
- 1 Jalapeno pepper seeded and finely chopped
- 1 Carrot Large sliced
- 1 Tomato 15 oz Can
- ½ Cup Pasta any small variety
- 1 tbsp Dried Oregano
- ½ tablespoon Dried Thyme
- Salt To Taste
- Pepper To Taste
Instructions
- Wash and rinse the beans in running water.
- Prep the vegetables and keep them ready.
- Turn on the instant pot in the saute mode and add the oil. Once the oil heats up, add the chopped onions and saute it until it is translucent.
- Add the garlic and jalapenos and saute for a minute more.
- Now add the celery and the carrots and saute for couple of minutes.
- Now add the celery and the carrots and saute for couple of minutes.
- Add 6 cups of water and close the instant pot lid. Turn off the instant pot and then turn it on again. Set it on Beans/Chili setting and let it finish the cycle. Turn off the instant pot and let the pressure release naturally.
- Taste the soup for salt and pepper and adjust if needed.
- Serve with some crusty bread.
Nutrition
Calories: 98kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 280mg | Potassium: 334mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1498IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg