Instant Pot Vegan 15 Bean Soup

Ingredients

• 1 package of 15 bean soup mix
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup frozen spinach
• 1/4 cup fresh parsley, chopped

Directions

1. Sort through the beans and discard any rocks or debris.
2. Rinse the beans in a colander and set aside.
3. Set the Instant Pot to the sauté setting. Add the onion and garlic and sauté for 5 minutes, stirring frequently.
4. Add the oregano, basil, thyme, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the vegetable broth, tomatoes, corn, green beans, and beans. Stir to combine.
6. Secure the lid and turn the pressure valve to the sealing position.
7. Cook on high pressure for 25 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
8. Remove the lid and add the spinach and parsley. Stir to combine.
9. Serve hot with your favorite toppings.

Interesting Facts

• This vegan 15 bean soup is a great source of protein, fiber, and vitamins and minerals.
• The soup can be easily customized to your tastes. Try adding other vegetables or different herbs and spices.
• This soup can be served as a main dish or a side dish. It’s also great for meal prepping and can be stored in the freezer for up to 3 months.