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Vegan 15 Bean Soup (Instant Pot)

July 21, 2017 By Chuck Underwood 84 Comments

I’m sure you’ve all seen those little bags of 15 Bean Soup Mix?  The ones with all the different colored beans and that little packet of flavoring?

Yeah those….. well I decided to make a Vegan 15 Bean Soup using that same little bag and my Instant Pot, and not only was it fast, AND easy – it was also gosh, darn, REALLY GOOD TOO!

vegan 15 bean soup

And for all our little friends who ask the age-old vegan question of….

“But where do you get your protein?”

Point them right here!

Not only do beans have a TON of protein, they also have calcium, iron, fiber, and loads of potassium.

This recipe makes about 16 servings (in other words – you could feed an army) and measures in at just 142 calories per serving, with very little fat, ZERO cholesterol, 574mg Potassium, 10g of Fiber, and 9g of Protein.

All of that, from just a little bag of beans and some added veggies.

Craziness, huh?

 

Oh, and for all of those people that say they simply can’t afford to eat healthy….. 

 

“What’s wrong with Wendy’s?
Not all of us can afford to spend $70-$80 every time we go out to dinner”   (????? huh what?)
“When you’re on a limited budget like we are, you have to buy what you can afford”

Huh.  Let me see…..

My grocery bill for this entire recipe was just about $9.42.  So for 16 servings, let’s do the math…… you ready?

THAT’S LESS THAN $1 per MEAL!

Hello?  

Tap tap tap {clicking on microphone}  – Is this thing working?  

$1 per meal?

Now I know there are many parts of the country where people simply don’t have access to a grocery store, let alone a Whole Foods or a Farmer’s Market.  But I’m talking about the people who DO, and still choose to eat fast food every day…..no more excuses.

There ARE many affordable, healthy options out there.  You just have to cook them yourself.

And for those WITHOUT an instant pot, I’ll convert this recipe to a stovetop version soon.

Now….let’s get cookin’….

 

 

Vegan 15 Bean Soup (Instant Pot)

 

vegan 15 bean soup 2

Vegan 15 Bean Soup | Brand New Vegan

Start by dumping that bag of beans into a colander (throw away that little packet of seasoning) and rinse the beans well.  Toss the rinsed beans into your Instant Pot.

Then you simply add everything else EXCEPT the canned tomatoes, lime juice, and spinach (if using).

Attach your lid, make sure it’s SEALED, and press MANUAL and HIGH PRESSURE.

Set your timer for 45 minutes and walk away.  It’s really THAT easy.

When finished, allow it to naturally release, or – if you’re in a hurry – drape a washcloth over the vent valve and using a wooden spoon – CAREFULLY start releasing the pressure, little by little.  The Instant Pot is so full, just releasing it all at once will probably blow burning hot soup all over your ceiling – so be careful.

Now you can stir in the canned tomatoes, spinach, and fresh lime juice, the spinach will begin to wilt immediately.

Serve with your choice of sides, but I personally like a nice, warm slice of crusty bread….mmm.

Good stuff.

Hope you enjoy and keep those comments coming!

brandnewvegan

vegan 15 bean soup pin

 

4.96 from 23 votes
vegan 15 bean soup 2
Print
Vegan 15 Bean Soup (Instant Pot)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic. 

Course: Main
Cuisine: American
Servings: 16 Servings
Calories: 142 kcal
Author: Chuck Underwood
Ingredients
  • 1 bag Hurst's 15 Bean Soup Blend (without the seasoning)
  • 4 cups Vegetable Broth (low sodium)
  • 4 cups Water
  • 2 Tbs Soy Sauce (low sodium)
  • 3 cloves Garlic (minced)
  • 1 med Sweet Onion (chopped)
  • 1 green Bell Pepper (chopped)
  • 1 Jalapeno, minced (optional)
  • 1 can Green Chiles, chopped (7oz)
  • 2 stalks Celery (chopped)
  • 2 Carrots (sliced)
  • 3/4 tsp Cumin
  • 3/4 tsp Thyme
  • 1 Bay Leaf
  • 1 can Fire Roasted Diced Tomatoes (15oz)
  • 2 handfuls Fresh Spinach (optional)
  • 2 Tbs Lime Juice (1 lime)
Instructions
  1. Throw away that little seasoning packet in the beans, we won't be using it. 

  2. Rinse the beans well, and add them to your Instant Pot

  3. To the Instant Pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf.  Attach the lid and set to SEALING. 

  4. Set your Instant Pot to MANUAL mode, HP, and 45 minutes. 

  5. When finished cooking, allow to vent naturally.  OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.  

  6. Remove lid and stir in tomatoes, spinach, and lime juice.  Mix well and check for seasoning.  Add additional salt and pepper if needed. 

Recipe Notes

With the Soy Sauce and the Veg Broth the sodium content for 1 serving is 256mg.  For those of you watching your sodium intake, you can eliminate the soy sauce, and sub additional water in place of the veg broth.  


Tips Are Always Welcome!

 

 

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Filed Under: Beans & Legumes, Featured, Instant Pot, Recipes, Soups & Stews Tagged With: beans, Instant Pot, recipe, soup

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Reader Interactions

Comments

  1. bookmama3

    July 21, 2017 at 11:22 am

    Will it freeze well?

    Reply
    • Chuck Underwood

      July 21, 2017 at 11:47 am

      Yep!

      Reply
      • Susan

        December 25, 2017 at 10:10 pm

        Looks great. Thank you for sharing. I don’t have a hp but assume directions on bean bag for stove top. I am not a fan of cumin, should I up the thyme? Thank you!

        Reply
        • Scott

          January 14, 2018 at 9:37 am

          Yes, I’ve made the 15 bean soup on the stove top for years.

          Reply
  2. Beverly Pellin

    July 21, 2017 at 11:56 am

    Yum, sounds great. I’ve been throwing away those little packets for years.

    Reply
  3. Sheri

    July 21, 2017 at 2:10 pm

    Yum!!!!

    Reply
  4. Caroline Janzen Scheer

    July 22, 2017 at 12:25 pm

    How many grams is the bag of beans?

    Reply
    • Chuck Underwood

      July 22, 2017 at 12:31 pm

      20oz…or 1lb 4oz….or 567g.

      Reply
      • Cheryl Sayers

        October 30, 2017 at 1:07 pm

        Yep. I bought the wrong size package. My soup is a little thinner than yours.

        Reply
  5. Lynda Hill

    July 22, 2017 at 3:50 pm

    Well thanks Chuck. Here in Australia we dont have that particular brand of bean mix so I buy up bags of beans of all varieties (from an Indian shop, it smells so gorgeous in there with all their assorted bags of spices 😉) and make similar to your recipe. Yours looks v yummy. I love my pressure cooker. Greetings from Down Under

    Reply
  6. Evelina Marie

    July 25, 2017 at 10:44 am

    You forgot the ham/sausage! **Giggles** One teaspoon of liquid smoke goes into the pot with the beans. And a smidge bit more after cooking if still needed. Be sure to let that cook in for a couple of minutes to allow the liquid smoke to meld into the other flavors. Your darling omnivores will never miss the ham bone…nor the smoked sausage.

    Reply
    • Cap'n Dave

      July 25, 2018 at 9:49 pm

      I imagine that you could also add some Tofurky or Field Roast sausage if they’re insistent (after the cooking of the beans, or you’d just wind up with mushy chunks), but just the liquid smoke alone should do it! Maybe a tiny sprinkle of ground clove and a little drizzle of maple syrup to add a “ham” flavor to it? Oh, the possibilities!

      Reply
  7. Sheri

    July 26, 2017 at 4:52 pm

    Hi Chuck! I made this a couple of days ago and had some for dinner tonight over jasmine rice. Wow ! The flavors really intensified overnight. Soo delicious! The only thing I did different was add a tsp of liquid smoke! Delicious!!! Thank you for another winning recipe!!😊👍😊

    Reply
  8. Kelly Ratcliff

    July 31, 2017 at 7:25 am

    this looks wonderful. I have an IP and am a little intimidated to use it. Going to try this recipe- you make it seem very manageable. Thanks!

    Reply
  9. Sheri

    August 6, 2017 at 2:44 pm

    Hi again Chuck! Well… I had made this soup and while it was delicious.. I grew a bit tired of eating it. No one else in my family eats my delicious food! I was craving chili! I still had a mason jar full of this soup in fridge. So I added 2 TB chili powder, cumin, Rotel and 8 oz of a jalopeno tomato sauce to the soup. Omg!!! Yum!!! I can’t wait for dinner tonight!! 😊😊😊😊

    Reply
  10. Susan

    October 5, 2017 at 12:22 pm

    I don’t have an instant pot (someday…someday)…how can I make this on top of the stove?

    Reply
    • Celeste

      January 15, 2018 at 10:36 pm

      There are directions on the package.

      Reply
  11. Glenda Trimble Hays

    October 16, 2017 at 2:56 pm

    I made this yesterday and, while the taste is good, it had more than an inch of water on the top when we opened the Instant Pot. It was not as creamy as yours, either. Any suggestions?

    Reply
    • Cheryl Sayers

      October 30, 2017 at 1:12 pm

      Chuck didn’t state what size package of soup mix to use. It comes in both 16 oz. and 20 oz. You should use the 20 oz.

      Reply
    • Celeste

      January 15, 2018 at 10:40 pm

      Are you sure the steam release valve was in the correct position?

      Reply
  12. Paul McLellan

    October 17, 2017 at 7:18 pm

    Who are you kidding??? The beans MUST BE SOAKED as stated in the Instapot Manual. Your recipe disaster produced a liquid with hard, uncooked beans that were given 50, not 45 minutes.
    What a waste.

    Reply
    • Chuck Underwood

      October 17, 2017 at 7:29 pm

      Not sure what you did wrong, but the recipe worked fine for me as well as everyone else who has left positive reviews. Sorry.

      Reply
    • Anita

      January 4, 2018 at 9:51 am

      Your beans could have been old.

      Reply
      • Terra

        January 4, 2018 at 5:00 pm

        I did not have that problem at all when making it today. The time was perfect. I had a 16 bean blend and there were all kinds of beans, and they all cooked through.

        Reply
    • Celeste

      January 15, 2018 at 10:54 pm

      According to my InstaPot owner’s manual there is NO NEED TO SOAK DRY BEANS. I think you owe an apology to some one.

      Reply
      • Yvonne

        March 12, 2018 at 2:46 pm

        I have made this soup numerous times and it comes out perfect each time, and no soaking of beans!!

        Reply
    • Erato

      April 8, 2018 at 6:15 pm

      If the beans are old, they will stay hard no matter how long you cook them. Which I learned the hard way 🙁

      Reply
      • Mary Elizabeth

        July 14, 2018 at 9:30 pm

        Thanks for the tip!

        Reply
    • J

      April 22, 2018 at 12:26 pm

      I made this on the stove top. Outstanding recipe. I’m sorry you were not successful. Did you add salt. Salt keeps beans from cooking. You don’t want to add it until the beans are totally cooked. Wish I could give you more insight but I don’t own an instant pot

      Reply
  13. Linda York

    October 21, 2017 at 7:27 am

    I don’t know about anybody else but I made this recipe exactly to Chuck’s instructions and it came out AMAZING!! The depth of flavor was just incredible. My husband and I will be making this a regular dish come winter. Thank you so much for this one!!

    Reply
  14. Donna Crombie

    October 27, 2017 at 6:57 pm

    Made this for the first time tonight. My picky, omni hubby loved it. Ate 2 bowls. Thank you.

    Reply
  15. Gail Garner Seffens

    October 29, 2017 at 5:15 pm

    Making the soup tonight — minus some of the ingredients I’m currently out of (bell pepper and green peppers) and have a question. What is the “HP” mode on the instant pot? I know about manual and the 45 min, but am somewhat new to using the IP and don’t know all it’s various quirks. Thank you for all the great recipes you’e posted.

    Reply
    • Chuck Underwood

      October 29, 2017 at 6:04 pm

      high pressure….

      Reply
  16. Chuck

    October 31, 2017 at 12:02 pm

    Chuck …. I made this today, only with 16 Beans, not 15 LOL The taste was absolute perfection for me. I had my doubts on how it would turn out because I had some really old beans, but it turned out just fine !!!!! This is definitely a keeper for me (good thing because I made my own mix and wound up with 13 quart size jars of mix that I will have to use up. You can’t get much healthier than this 🙂

    Reply
  17. Nicole

    November 1, 2017 at 4:45 pm

    I’ve been making this for years on the stove and just got an Instant Pot. Do you really not need to soak the beans overnight?????

    Reply
    • Chuck Underwood

      November 22, 2017 at 10:47 am

      I didn’t.

      Reply
  18. Kelly Jo Jensen Ratcliff

    November 22, 2017 at 10:33 am

    I have a large bag of heirloom beans on hand that I will use. Can you approximate how many cups of beans I should use in this recipe?

    Reply
    • Chuck Underwood

      November 22, 2017 at 10:52 am

      IF I calculated right…..between 2 1/2 cups and 2 3/4 cups

      Reply
  19. Danielle

    November 27, 2017 at 9:03 am

    How about a crockpot conversion? I don’t have an IP, and I have 2 under 2, so my crockpot is my BFF. Thanks!

    Reply
  20. Emilee Newman Bowles

    November 27, 2017 at 7:07 pm

    Made this tonight and it was delicious. My three-year-old is my pickiest eater and tonight he said, “I like these beans. They are yummy in my tummy. They make me happy.” No better recommendation than that!

    Reply
  21. Poppie

    December 2, 2017 at 3:24 pm

    I got my IP 3 days ago and this I was my very first recipe- can I just say…Wow!! This soup is delicious. Your instructions were spot-on and so easy to follow, even for a novice IP user. I omitted all of the peppers as they don’t agree with me. Looking forward to trying out some of your other recipes, Chuck. Thanks!!

    Reply
    • Chuck Underwood

      December 2, 2017 at 3:25 pm

      Glad you liked it!

      Reply
  22. Ella

    December 9, 2017 at 3:06 pm

    Chuck just found your website, right now trying the baked fries. Not sure where you are located but your recipes have a southern flair. I am southern and while I like the sound of your 15 beans, (I am not vegan but mostly) we cook a lot of pintos here with just water added, of course the southern way is add chunks of meat but you can cook them fine without meat. I know know you are wondering what the heck my question is right? I would like to cook pinto beans in the instant pot and have them come out with not watery substance but a nice thick soup, unless you are southern you probably won’t know what I mean,,,,after all,,,,we tend to cook our stuff to death lol.
    I just never know how much water and how much time in the instant pot. Well even if you don’t know the answer it was fine chatting with you and good luck on future adventures of cooking.

    Reply
    • Kandi V

      December 12, 2017 at 8:13 pm

      I cook 1 lb of pinto beans (unsoaked) and 5 1/2 cups of water for 50 minutes using the bean option. Nice and creamy! (I’m from AL. Perfect consistency for soaking up with cornbread)

      Reply
  23. Dorie Vazquez-Nolan

    December 17, 2017 at 2:51 pm

    I just bought my instapot today and your recipe looks very easy. I had already soaked my beans so I have my instapot set on manual for 25 minutes. I noticed the cookbook included with the instapot had a recipe for black bean soup with soaked beans and it said to only cook for 8-10 minutes. I didn’t saute my onions like that recipe directed so I’m hoping they will be tender. I’ll let ya know how it turns out!

    Reply
  24. Sharon

    December 18, 2017 at 10:38 pm

    What is the ounce size bag you use. We may not have that brand here. I want to use the right amount of beans..
    Thank you

    Reply
    • Chuck Underwood

      December 19, 2017 at 7:15 am

      20 oz.

      Reply
  25. Melissa

    December 19, 2017 at 10:11 am

    I made this soup recently and you vegan granddaughter loved it. Several non-vegans loved it too! Oh, and no soaking is necessary when cooking beans no the Instant Pot!

    Reply
    • Tracy

      February 4, 2018 at 4:08 pm

      I would not recommend not soaking the beans, I’ve made this many times and love it, when I soak the beans. I like my beans soft and not crunchy.

      Reply
  26. Cindy

    December 26, 2017 at 5:06 pm

    What is in that spice packet that you throw away? I’ve never bought that type of bean soup before.

    Reply
  27. Rach

    December 26, 2017 at 6:54 pm

    Love it! With coming to pressure and release plan for about 90 minutes, but it’s so delicious. I didn’t have bell pepper or a jalapeño, but they would have added to it. I used red wine vinegar instead of lime.

    Reply
  28. Sharon

    December 29, 2017 at 1:31 pm

    I used red beans as our grocery store did not have the mixed beans. I was afraid on what the result would be in not presoaking thebeans but took the chance. I cooked the soup for 50 minutes and the beans were tender. Yay! So happy to now know I don’t have to pre soak. My problem was they were very liquid, not creamy like your picture. I was afraid to add less water/ broth but will do so next time. I am now cooking them an extra 10 minutes to see if it helps toward the creaminess. Thanks for this IP recipe. Sure beats cooking the beans all day!!

    Reply
  29. Devan B

    January 1, 2018 at 1:46 pm

    Great recipe.

    I noticed many comments added some liquid smoke to the recipe. With that in mind, I swapped out the can of green chiles for canned chipotles in adobo sauce. I used two peppers and about a half a tablespoon of adobo sauce. I would characterize the final soup as medium spicy. You can adjust accordingly but my family and guests raved about it.

    Reply
  30. Terra

    January 4, 2018 at 4:55 pm

    I made this as the second vegan instant pot meal I have tried. I got an instant pot for christmas! My first meal was your instant pot chili. My bf and I have wanted to go vegan for a while but you know, change is hard. So we have started a vegan diet for the new year. One of my go to soups before was a Cajun bean soup, which of course had ham hocks in it. I took this recipe today and modified it by adding Cajun seasoning, celery leaves, fresh parsley, fresh rosemary and some vegetable based mock “chicken broth” cubes. I left out the jalapeno and used a 1o oz can of whole green chilis that I processed down myself and added some ancho chili powder. It really turned out great and I’m glad I could find a vegan alternative to an old staple. Thanks for giving me a starting point!

    Reply
  31. J P

    January 14, 2018 at 11:23 am

    If I don’t soak or quick soak beans the extra gas is horrid. Vegans complain about gas and now I think I know why: it’s too easy to skip that first important step. The recipe is great, but, if you have a gas problem soak your beans.

    Reply
  32. Susan

    January 17, 2018 at 3:20 pm

    I have a Duo Mimi 3 quart Instant Pot. I’m wondering if this recipe is too big for this model, Im just learning how to use it.

    Reply
    • Chuck Underwood

      January 17, 2018 at 4:02 pm

      Definitely – it fills up my 6qt.

      Reply
  33. Mico

    January 21, 2018 at 3:56 am

    Toss in a teaspoon or tablespoon of fennel seeds in the IP and sauté a couple of minutes before continuing on with the beans. Fennel helps to get rid of the gas issues and gives a slight sweetness too.

    Reply
  34. Tami

    January 24, 2018 at 12:44 pm

    This was my first Instant Pot meal. I followed the directions exactly as written, and felt that the lime in the soup was overwhelming. I adjusted by separating out some of the liquid and adding more broth, and a can of cannelli beans. I’d recommend to others to start with 1 tablespoon lime juice, and then adjust. I also added some cayenne pepper to kick it up a notch.

    Reply
  35. Shannon

    January 30, 2018 at 3:58 pm

    I made this today in my Instant Pot and it was a huge hit with my three kids (ages 8, 5, and 3)! I added a pinch of crushed red peppers before cooking to give it a little more heat, but otherwise followed the recipe. This will be a keeper! Thank you so much!

    Reply
  36. Karen

    February 14, 2018 at 5:52 am

    How long to cook if I’ve soaked the beans. I do better for digestion. I’ve made it with out soaking and it was very tasty!

    Reply
  37. Liz

    February 23, 2018 at 5:49 pm

    Made this tonight – easy and tasty! I swapped the jalapenos for chipotle in adobo… Great flavor even if it was a little spicy for our sensitive taste buds. I’ll definitely make this again! Thanks for the recipe. We’re trying to eat less meat and more plants, so this was a wonderful find!

    Reply
  38. Annie Wilhite

    March 15, 2018 at 4:30 pm

    Making this tonight (right now)! Without all the heat, lol. I left out the chilies and jalapeños and will add regular diced tomatoes. I also added chili powder, a pinch of cayenne, smoked paprika, and a splash of vegan worcestershire to make up for the flavors I left out. I’ll update once we taste it to see if the changes were all right 🙂 Thank you for the guidance!

    Reply
    • Annie Wilhite

      March 15, 2018 at 6:06 pm

      It was delicious! I would probably leave out the cayenne next time because it didn’t provide a lot of flavor up front but did leave a slight lingering tingle, not a great trade-off. I’ll add more chili powder. We used collard greens instead of spinach. Delicious! Thanks again 🙂

      Reply
  39. Karl

    March 20, 2018 at 12:20 pm

    Delicious! Store only had the 16oz size of beans so I cut the liquid from 8 to 6 cups, bit on the watery side but not by much. Will stick to these same measurements next time. Thanks!

    Reply
  40. Sue H

    March 22, 2018 at 4:21 pm

    I have a 3 quart Lux. I cut the recipe in half. (I’m new) Will this work? The ingredients are a little over 1/2 mark in pot.

    Reply
    • Chuck Underwood

      March 22, 2018 at 6:33 pm

      Should be fine – watch the pressure when you release it.

      Reply
      • patsy cincotta

        July 13, 2018 at 3:40 pm

        I cooked the soup for 45 minutes in my instant pot, but half the beans are not done. I added a little water and cooking it another 12 minutes. I hope it turns out. Don’t know why the beans weren’t done.

        Reply
  41. marina

    April 2, 2018 at 9:57 am

    I know this calls for an instapot but I don’t have one. Can you give me a brief description of how to make this on the stove?

    Reply
  42. Julia

    June 28, 2018 at 10:10 am

    How large are the servings?

    Reply
    • Chuck Underwood

      June 28, 2018 at 6:42 pm

      1/2 cup? 1 cup? I don’t count servings. On a WFPB diet you can eat until comfortable satisfied and not worry about counting calories.

      Reply
  43. Keri

    August 1, 2018 at 4:38 pm

    Made this today and it was fantastic. Didn’t have everything so I did a little substituting here and there and it came out terrific. It’s just me and my husband in the house, so we’ll have leftovers for days, but that’s not a bad thing. Can’t wait to add things to it to make it something new each time. Thank you!

    Tomorrow we’re trying the Easy Deviled Potatoes and I can’t wait! 🙂

    Reply
  44. Yvonne

    September 1, 2018 at 4:17 pm

    I made this soup, it was fantastic, My husband loves it too, Thanks for the awesome recipe. <3

    Reply
  45. Lynn

    October 10, 2018 at 1:11 pm

    Made this today for use for my bridge club luncheon on Friday. Will keep in the refrigerator until Friday morning. What is the best way to reheat this for our lunch… in the Instant Pot (and if so, what setting would you recommend) or on the stovetop? Thanks!

    Reply
    • Chuck Underwood

      October 12, 2018 at 10:45 am

      I’d just simmer it on the stove, or use my microwave.

      Reply
  46. Dana

    October 14, 2018 at 4:01 pm

    Only had a bag of cranberry beans on hand and made the soup anyway. Loved it. Realized after I served it that I didn’t put in the tomatoes or spinach, but it was still delicious. Thank you!

    Reply
  47. Patricia

    November 8, 2018 at 7:04 pm

    I made this with a bulk bean blend from Sprouts. I didn’t quite have 20 oz. of beans (more like 18oz.), but it still came out perfect. I will definitely be making this again and again! Thanks for the amazing recipes. I made the “Best Damn Instant Pot Chili” last week. Also excellent, but I think I like this one even more!

    Reply
  48. Kathy

    November 9, 2018 at 9:34 am

    If I want to add potatoes should I just add them in with the beans?

    Reply
    • Chuck Underwood

      November 9, 2018 at 11:50 am

      yes

      Reply
  49. paul

    November 14, 2018 at 10:52 am

    I just purchased an instapot duo 80 7 in 1 programmable. It has a bean setting. should I just not use this for this receipt, I am looking forward to making this, My girlfriend is a Vegan, she will hopefully love it. Also I am going to parents for thanksgiving and making a ham, I plan on adding the bone and some ham for them and myself.

    Reply
    • Chuck Underwood

      November 15, 2018 at 5:52 am

      I always use Manual

      Reply
  50. John M Poltrack

    November 29, 2018 at 2:50 pm

    Delicious, so easy to make. I followed the directions exactly and was p;eased to find how nicely they blended together. So much soup. I topped mine off with a dollop pf Greek yogurt.

    Reply
  51. Elizabeth Gibson

    February 10, 2019 at 3:25 pm

    I made this just now today. Super delicious but wondering why cooking the tomatoes isn’t necessary

    Reply
    • Chuck Underwood

      February 10, 2019 at 3:58 pm

      You just don’t want to cook them in the beginning. Tomatoes and tomato sauces can scorch easily in an Instant Pot – so always add them at the end. They’ll still cook some.

      Reply

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