Instant Pot 15 bean soup Vegetarian recipe is packed with nutrition & great flavors! Made with Hurst's Hambeens dried 15 beans, no soaking required and it's perfect to feed a large family.

15 Bean Soup Instant Pot Vegan

Gone are the days where it takes hours to soften and cook dried beans. This instant pot 15 bean soup no soak vegan recipe get's done fast and it's packed with amazing flavors and creamy soft beans.

This recipe lasts long, the leftovers taste even better and it freezes so well! A perfect healthy budget dinner recipe for a large family.

Vegetarian 15 Bean Soup Ingredients

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Hurst's Hambeens 15 beans: No soaking required. Pick the beans, discard the bad ones and rinse the rest of the beans very well under running tap water until the water runs clear. Drain the rinsed beans well.
• Aromatics: Yellow onion & garlic.
• Veggies: Carrots, celery & yellow bell pepper.
• Tomatoes: Fire roasted tomatoes & tomato paste. The fire roasted tomatoes adds so much flavor. You guys will love it. If you do not have fire roasted tomatoes on hand you can use rotel for spicy beans soup or use Italian style tomatoes with basil & oregano.
• Green Chili: This is optional. It adds a subtle smoky flavor & a mild kick to the no soak 15 bean soup recipe. You can sub the canned green chili with fresh chopped jalapeno or serrano pepper for some heat.
• Seasonings: Sweet paprika, thyme, oregano, fresh rosemary, ground black pepper powder, red pepper flakes. Skip the red pepper flakes if you are heat intolerant or making the soup for kids.
• Bay Leaves.
• Balsamic Vinegar.
• Lemon Juice: Use freshly squeezed lemon juice for fresh bright flavor.
• Liquid: Water or veggie stock.
• Cooking fat: Light or extra light olive oil. You can also use any neutral oil like avocado, canola, sunflower oil.
• Salt: Use according to your own personal taste preference. Salt will help pop the flavors.

Tips for Success

• 15 beans: Pick & Rinse the beans well until clear water runs.
• For creamy beans: Cook on High Pressure for 55 mins followed by 10 mins natural pressure release.
• For non creamy beans: Cook on high pressure for 45 mins followed by 15 mins natural pressure release.
• For absolutely mushy beans: Cook on high pressure for 60 mins followed by natural pressure release.
• The dried beans cook time: The dried beans cook time will also depend on how old are the beans. The older the beans the more the cook time. You have to play around with the cook time as per your liking.
• For a brothy 15 beans soup: Increase the amount of veggie stock or water. You can always control the soup consistency as per your own personal taste preference. We love a thicker soup.

How to make vegetarian 15 bean soup in instant pot?

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté aromatics, veggies, seasonings

• Sauté onion, veggies in the instant pot on SAUTE mode set on HIGH heat for 1 min. Add the garlic & sauté until the onion turns soft.
• Next, add the seasonings, salt according to your personal taste preference and sauté for another minute.

Step #2 Deglaze pot, add beans

• Cancel the sauté mode. Add water or veggie stock & deglaze the pot very well scraping the sides & the bottom of the pot with the help of spatula. This will help loosen any stuck food particles & prevent the burn error. DO NOT rush this step.
• Add the rinsed 15 beans, the tomatoes & the green chilis.

Step #3 Pressure Cook 15 bean soup

• Give everything a good stir & add the bay leaves & the fresh rosemary sprigs.
• Pressure cook on HIGH HEAT for 55 mins followed by 10 mins natural pressure release for creamy beans. If you do not prefer creamy beans you have to change the cook time to 45 mins followed by 15 mins natural release and for mushy beans cook for 60 mins followed by all natural release.
• If your beans are really old you may have to cook the beans a little longer. In that case put back the lid on and cook more.

Step #4 Thicken soup & serve

• Once, done pressure cooking the beans check for doneness. If your beans are old they might need an extra 5-10 mins of cook time. In that case, put back the lid on and Pressure cook.
• Give the cooked beans a good stir.
• Either, smash a few beans with the back of your ladle to thicken the soup as per your liking. Or else, you can take out about ¾ cup cooked beans along with some soup liquid and pulse in the blender to form a puree. Transfer back the puree and mix well with the hambeens soup to thicken the soup naturally.
• Add the lemon juice, mix well. Serve the pressure cooker 15 bean soup garnished with fresh chopped parsley. Enjoy!

Vegetarian 15 bean soup crockpot (NO SOAK method)

1. Pick (discard any unwanted debris) and Rinse beans very well until clear water runs through. Drain and set aside.
2. Transfer the rinsed beans in a slow cooker with 8 cups of stock/water, onions, garlic, seasonings & salt. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
3. Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender and cooked through. The soup can continue to simmer for several hours and will develop more intense flavor over time.
4. After the beans are tender add the fire roasted tomatoes, tomato paste and stir well to mix everything very well.
5. Cook for additional 30 mins.
6. Next, you can smash a few beans with the back of your ladle or add about ¾ cups cooked beans along with some broth in a blender and blend to form a puree. Transfer this puree back to the crockpot and mix well with the soup. This will help thicken the soup naturally without cornstarch. Add the lemon juice and mix well.
7. Serve the crockpot vegetarian 15 bean soup warm and enjoy.

How do you thicken 15 bean soup?

• Remove about ¾ cup cooked beans along with some broth and puree it in a blender.
• Transfer the pureed beans back to the pot of soup and give everything a good stir. This will help thicken the bean soup naturally.
• You can also smash a few cooked beans with the back of your ladle in the pot itself. This will also help thicken the vegan 15 bean soup naturally and without cornstarch.

How to store vegetarian 15 beans soup?

This is how you can store vegetarian 15 beans soup pressure cooker recipe.

Fridge: You can store the leftover soup in air tight containers in the fridge for upto 5 days. Follow the reheating directions shared below.

Freezer: We love freezing the leftovers in heavy duty freezer safe containers or bags. The soup lasts for 2-3 months in the freezer. Follow the reheating directions shared below.

How to reheat Hurst's Hambeens 15 bean soup?

• From fridge: The beans soak up a lot of liquid when stored in the fridge. You might need to add some more water or stock before reheating the soup in the microwave oven until warm or hot.
• From freezer: Thaw the vegan 15 bean soup overnight in the fridge. Follow the reheating directions shared above. I also love to add a splash of lemon juice before serving the soup. The lemon juice adds a layer of fresh and bright flavor.

I LOVE HEARING FROM YOU! If you try this Instant Pot 15 Bean Soup Vegetarian recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.