I’m sure you’ve all seen those little bags of 15 Bean Soup Mix? The ones with all the different colored beans and that little packet of flavoring?

Yeah those….. well I decided to make a Vegan 15 Bean Soup using that same little bag and my Instant Pot, and not only was it fast, AND easy – it was also gosh, darn, REALLY GOOD TOO!

And for all our little friends who ask the age-old vegan question of….

“But where do you get your protein?”

Point them right here!

Not only do beans have a TON of protein, they also have calcium, iron, fiber, and loads of potassium.

This recipe makes about 16 servings (in other words – you could feed an army) and measures in at just 142 calories per serving, with very little fat, ZERO cholesterol, 574mg Potassium, 10g of Fiber, and 9g of Protein.

All of that, from just a little bag of beans and some added veggies.

Craziness, huh?

Oh, and for all of those people that say they simply can’t afford to eat healthy…..

“What’s wrong with Wendy’s?

Not all of us can afford to spend $70-$80 every time we go out to dinner” (????? huh what?)

“When you’re on a limited budget like we are, you have to buy what you can afford”

Huh. Let me see…..

My grocery bill for this entire recipe was just about $9.42. So for 16 servings, let’s do the math…… you ready?

THAT’S LESS THAN $1 per MEAL!

Hello?

Tap tap tap {clicking on microphone} – Is this thing working?

$1 per meal?

Now I know there are many parts of the country where people simply don’t have access to a grocery store, let alone a Whole Foods or a Farmer’s Market. But I’m talking about the people who DO, and still choose to eat fast food every day…..no more excuses.

There ARE many affordable, healthy options out there. You just have to cook them yourself.

And for those WITHOUT an instant pot, I’ll convert this recipe to a stovetop version soon.

Now….let’s get cookin’….

Vegan 15 Bean Soup (Instant Pot)

Start by dumping that bag of beans into a colander (throw away that little packet of seasoning) and rinse the beans well. Toss the rinsed beans into your Instant Pot.

Then you simply add everything else EXCEPT the canned tomatoes, lime juice, and spinach (if using).

Attach your lid, make sure it’s SEALED, and press MANUAL and HIGH PRESSURE.

Set your timer for 45 minutes and walk away. It’s really THAT easy.

When finished, allow it to naturally release, or – if you’re in a hurry – drape a washcloth over the vent valve and using a wooden spoon – CAREFULLY start releasing the pressure, little by little. The Instant Pot is so full, just releasing it all at once will probably blow burning hot soup all over your ceiling – so be careful.

Now you can stir in the canned tomatoes, spinach, and fresh lime juice, the spinach will begin to wilt immediately.

Serve with your choice of sides, but I personally like a nice, warm slice of crusty bread….mmm.

Good stuff.

Hope you enjoy and keep those comments coming!

4.9 from 37 votes Print Vegan 15 Bean Soup (Instant Pot) Prep Time 15 mins Cook Time 45 mins Total Time 1 hr A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic. Course: Main Cuisine: American Servings : 16 Servings Calories : 142 kcal Author : Chuck Underwood Ingredients 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) Instructions 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. Recipe Notes With the Soy Sauce and the Veg Broth the sodium content for 1 serving is 256mg. For those of you watching your sodium intake, you can eliminate the soy sauce, and sub additional water in place of the veg broth. Tips Are Always Welcome!

Love My Recipes? Join my Private BNV Club!