Best Spiced Up 16 Bean Vegan Soup Recipes

Vegan 15 Bean Soup (Instant Pot) image

Provided by Chuck Underwood

Categories Main

Time 1h

Number Of Ingredients 17

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))

Steps:

Throw away that little seasoning packet in the beans, we won't be using it.
Rinse the beans well, and add them to your Instant Pot
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.
Set your Instant Pot to MANUAL mode, HP, and 45 minutes.
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.
Remove lid and stir in tomatoes, spinach, and lime juice. Mix well and check for seasoning. Add additional salt and pepper if needed.

Nutrition Facts : Calories 142 calories

SPICED-UP 16 BEAN VEGAN SOUP image

Yield at least 8 bowls

Number Of Ingredients 15

2 32-oz containers of vegetarian broth
2 bags of 16 beans dry soup mix (it only has the beans)
1 can of crushed tomatoes mixed with cilantro in lime juice
1 onion
2 zucchini
2 summer squash
2 cloves of garlic
Thyme
Rosemary
Parsley
Turmeric
Cumin
Hungarian Paprika
Garlic powder
Olive Oil

Steps:

Soak beans over night or do a "quick soak" where the beans are brought to a hard boil for 2 minutes then set in the water for an hour. Chop up onion and put turmeric all over it, sauté it in a pan in olive oil. Put into crockpot: beans, vegetarian broth, a pinch of each type of spice, garlic, sautéed onions, and can of crushed tomatoes. Set the crockpot to high for 4 hours. When there's 40 minutes left on the crockpot, slice up squash and zucchini, cover zucchini in garlic powder and squash in paprika. Sautee both in olive oil then add them to the crockpot giving them approximately 10-20 minutes until the soup is done.