Instant Pot Vegan Bean Soup Recipe

Mixed beans: A variety of dried beans that add texture and protein to the soup.

Onion: Adds a sweet and savory base flavor to the soup.

Carrots: Provide a subtle sweetness and additional nutrients.

Celery: Adds a slight bitterness and crunch to the soup.

Garlic: Enhances the overall flavor with its pungent aroma.

Diced tomatoes: Adds acidity and a rich tomato flavor to the soup.

Vegetable broth: Forms the liquid base of the soup and adds depth to the flavor.

Thyme: A dried herb that adds a subtle earthy flavor.

Oregano: A dried herb that adds a slightly peppery and aromatic flavor.

When preparing the dried mixed beans, it's crucial to rinse and sort them thoroughly to remove any debris or small stones. This step ensures a cleaner and safer final dish. Additionally, chopping the onion, carrots, and celery into uniform pieces will help them cook evenly, enhancing the overall texture of the soup. For a deeper flavor, consider sautéing the garlic and onion in the Instant Pot on the sauté setting before adding the other ingredients. This extra step can bring out the natural sweetness and complexity of these aromatics.

• dried mixed beans - Substitute with canned beans: Canned beans are pre-cooked and can save time. Use a mix of kidney beans, black beans, and pinto beans for a similar flavor and texture.

• onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that can complement the soup well.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and earthier flavor.

• celery stalks - Substitute with fennel: Fennel has a crunchy texture similar to celery and adds a subtle anise flavor to the soup.

• garlic - Substitute with shallots: Shallots have a milder, sweeter taste compared to garlic and can add a nuanced flavor to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and consistency, making them a suitable alternative.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the depth of the soup.

• dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant flavor. Use about three times the amount of fresh thyme compared to dried.

• dried oregano - Substitute with fresh oregano: Fresh oregano offers a more robust and aromatic flavor. Use about three times the amount of fresh oregano compared to dried.

• Allow the bean soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual-sized containers.
• Label each container with the date and contents. This will help you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors often meld and improve after a day or two.
• For longer storage, place the airtight containers in the freezer. The bean soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the vegetables and beans.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can reheat it in the microwave, stirring halfway through the heating process.
• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as freezing can sometimes dull the flavors.

• For stovetop reheating, pour the leftover soup into a saucepan and heat over medium heat. Stir occasionally until the soup is heated through, which should take about 5-10 minutes. If the soup has thickened, add a splash of vegetable broth or water to reach your desired consistency.

• To reheat in the microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time as needed based on your microwave's power.

• If you have an Instant Pot, you can use the sauté function to reheat the soup. Pour the leftovers into the pot and set it to the sauté setting. Stir occasionally until the soup is hot, which should take about 5-7 minutes.

• For oven reheating, preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes or until the soup is thoroughly warmed. Stir halfway through to ensure even heating.

• If you prefer a slow cooker, transfer the leftover soup to the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is great if you want to reheat the soup slowly and keep it warm for an extended period.

• Instant Pot: This is the main cooking device used to prepare the soup. It combines the functions of a pressure cooker, slow cooker, rice cooker, and more.

• Measuring cups: These are used to measure out the dried mixed beans and vegetable broth accurately.

• Cutting board: This provides a safe and stable surface for chopping the vegetables and mincing the garlic.

• Chef's knife: This is essential for chopping the onion, carrots, celery, and mincing the garlic.

• Can opener: This is used to open the can of diced tomatoes.

• Mixing spoon: This is used to stir the ingredients together in the Instant Pot before cooking.

• Colander: This is used to rinse and sort the dried mixed beans before adding them to the Instant Pot.

• Measuring spoons: These are used to measure out the dried thyme and dried oregano accurately.

Pre-soak the beans: Soak the dried mixed beans overnight to reduce cooking time in the Instant Pot.

Chop in advance: Prepare and chop the vegetables like onion, carrots, and celery the night before.

Use pre-minced garlic: Save time by using pre-minced garlic instead of mincing fresh cloves.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Canned beans option: Substitute canned beans for dried beans to skip the soaking step.