Bob's Red Mill 13 Bean Soup Recipe Instant Pot
Description
This Bob's Red Mill 13 Bean Soup Recipe Instant Pot is a hearty and healthy meal that can be enjoyed any time of the year. This vegan soup is packed with protein and fiber, and is made with Bob's Red Mill 13 Bean Soup mix, which contains a variety of beans such as pinto, black, navy, and great northern beans. The soup is cooked in an Instant Pot and is ready in less than an hour, making it an easy and delicious weeknight meal. With its savory and flavorful broth, this soup is sure to become a family favorite.
Prep Time
This soup can be prepared in minutes. All you need to do is give the beans a quick rinse, and then add them to the Instant Pot with the remaining ingredients. The soup mix can be found in the dried bean section of most grocery stores.
Cook Time
The cooking time for this soup is approximately 45 minutes. The soup is cooked on high pressure in the Instant Pot, and can be cooked in as little as 15 minutes if you are in a hurry. Once the soup is cooked, you can let it naturally release pressure, or you can let it sit for 10-15 minutes before releasing the pressure.
Ingredients
For this Bob's Red Mill 13 Bean Soup Recipe Instant Pot you will need:
- 1 package of Bob's Red Mill 13 Bean Soup mix
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 1 bay leaf
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
- 4 cups of vegetable broth
Instructions
1. Start by rinsing the bean mix in a colander and then add it to the Instant Pot. Add the olive oil, onion, garlic, smoked paprika, thyme, oregano, bay leaf, salt, and pepper to the Pot. Pour in the vegetable broth and stir to combine.
2. Secure the lid on the Instant Pot, making sure the vent is closed. Select the “Soup/Stew” setting and set the time for 45 minutes.
3. When the cooking time is up, let the pressure release naturally for 10-15 minutes, and then carefully open the vent to release the remaining pressure. When the pressure has been released, open the lid and stir the soup.
4. Serve the soup hot with your favorite toppings. Enjoy!
Equipment
For this recipe you will need an Instant Pot, as well as a colander to rinse the beans.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months.
Nutrition: Per Serving
Calories: 220, Fat: 4g, Carbs: 38g, Protein: 11g
Recipe Tips
This soup can be easily customized with your favorite vegetables or spices. Try adding in diced carrots, celery, or bell peppers for an extra nutritional boost. You can also add in a few extra spices for a more flavorful soup. Feel free to experiment and enjoy!
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