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Hurst 15 Bean Soup Recipe Instant Pot

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Description

This Hurst 15 Bean Soup Recipe Instant Pot is a delicious one-pot meal that’s perfect for dinner. Made with Hurst’s 15 Bean Soup mix, diced tomatoes, and a variety of herbs and spices, this soup is sure to become a family favorite. It’s easy to make, and it’s a great way to use up any leftover veggies or proteins you have in your refrigerator. Plus, it’s a great way to get a healthy and hearty meal on the table in no time flat. This 15 Bean Soup recipe is perfect for a busy weeknight dinner, and it’s sure to please everyone in the family.

Prep Time

This Hurst 15 Bean Soup Recipe Instant Pot is a quick and easy dinner that can be prepared in under 15 minutes. To save time, you can use pre-diced vegetables, or pre-cooked meats. Additionally, you can also use the quick-soak method to reduce the cooking time of the beans. You’ll also want to make sure to have all of your ingredients prepped and ready to go before you start cooking.

Cook Time

This 15 Bean Soup takes about 30 minutes to cook in the Instant Pot. You’ll want to make sure to time your cooking so that the beans are not overcooked. Once the soup is finished cooking, you’ll have a delicious and hearty meal that is sure to please everyone in the family.

Ingredients

  • 1 package Hurst’s 15 Bean Soup mix
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • Optional: 2 cups cooked and diced protein (chicken, ham, sausage, etc.)
  • Optional: 1/2 cup diced bell pepper
  • Optional: 1/2 cup frozen corn
  • Optional: 1/2 cup frozen green beans
  • Optional: 1/2 cup diced potato
  • Optional: 1/4 cup chopped fresh parsley

Instructions

  • Soak the beans: Rinse the beans and pick through to remove any debris. Place the beans in a large bowl and cover with 4 cups of cold water. Let the beans soak for at least 8 hours or overnight.
  • Heat the Instant Pot: Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the onion, garlic, carrots, and celery. Sauté for 3-4 minutes, stirring occasionally.
  • Add the seasonings: Add the thyme, bay leaves, paprika, garlic powder, onion powder, oregano, basil, and black pepper to the Instant Pot. Stir to combine.
  • Add the liquid and beans: Add the diced tomatoes, chicken or vegetable broth, and 1 cup of water to the Instant Pot. Drain and rinse the beans, then add them to the Instant Pot. Stir to combine.
  • Cook the soup: Close the lid of the Instant Pot and set the valve to the sealing position. Set the Instant Pot to the soup setting and adjust the time to 30 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
  • Add the optional ingredients: If desired, you can add the optional ingredients (proteins, vegetables, etc.) to the soup. Stir to combine and let the soup simmer for 5 minutes.
  • Serve: Ladle the soup into bowls and top with freshly chopped parsley. Enjoy!

Equipment

  • Instant Pot
  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Wooden spoon

Notes

This Hurst 15 Bean Soup Recipe Instant Pot is a great way to use up any leftover proteins or vegetables. You can easily customize this recipe to your tastes, by adding or omitting ingredients as desired. If you’re looking for a vegetarian version, simply omit the chicken or other proteins and use vegetable broth instead.

Nutrition: Per Serving

Calories: 200, Fat: 5g, Carbohydrates: 27g, Protein: 12g, Fiber: 7g

Recipe Tips

  • To reduce the cooking time of the beans, you can use the quick-soak method. To do this, place the beans in a large bowl and cover with 4 cups of cold water. Bring the water to a boil and let the beans cook for 2 minutes. Remove from the heat, cover the bowl, and let the beans soak for 1 hour. Drain and rinse the beans, then proceed with the recipe.
  • If you don’t have any leftover proteins or vegetables on hand, you can always add a can of drained and rinsed beans, such as black beans or kidney beans.
  • For a thicker soup, you can mash some of the beans with a potato masher. This will give the soup a creamy texture.
  • If you don’t have any fresh herbs on hand, you can always substitute with dried herbs. Add 1 teaspoon of each herb to the soup.
  • For a vegetarian version of this recipe, simply omit the chicken or other proteins and use vegetable broth instead.

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