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    Home » Vegan » Vegan Instant Pot White Bean Soup

    Vegan Instant Pot White Bean Soup

    Published March 13, 2019. Last modified November 13, 2019 By Gary White

    31.0K shares
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    Vegan White Bean Soup image for Pinterest.

    Made from dried great northern beans, this recipe is surprisingly easy to throw together, packed with flavor... and affordable!White bean soup in brown bowl with spoon in side.

    One of my favorite things to do is revisit old recipes I've created and transform them for my plant-based eating family and friends. This vegan Instant Pot white bean soup has got to be one of my favorites so far. And while it's not a must, if you have time to make your own vegetable broth, that will work wonders for ALL of  your soup recipes. Plus, there's just something so satisfying about creating your food from scratch. Not that we always have time to do that, I'm just sayin...

    White bean soup in brown bowl.

    The Process

    Sea salt in Pyrex dish.

    Add 1-2 tablespoons of sea salt to glass dish.

    Water in Pyrex dish.

    Fill dish with at least 6 cups of lukewarm water. Stir to dissolve the salt.

    Dry great northern beans soaking in water.

    Add beans to water and let sit for at least 8 hours, preferably overnight. Remove imperfect beans and any possible pebbles. Rinse well.

    One leaf of kale on cutting board.

    Just to be clear... When I say de-rib the kale...

    Stem removed from leaf of kale.

    ...I simply mean removing the stem. They tend to be quite bitter.

    Olive oil in Instant Pot.

    Using sauté setting - Add oil to pot...

    Sautéing mirepoix in Instant Pot.

    Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

    Mirepoix with garlic, bay leaf, and thyme in pot.

    Add vinegar, garlic, thyme, and bay leaf.

    Mirepoix with garlic, bay leaf, and thyme in pot.

    Cook for about 2 minutes, until vinegar has evaporated.

    Vegetable broth in pot with aromatics.

    Add broth...

    Vegetable broth in pot with aromatics and tomatoes.

    ...tomatoes...

    Vegetable broth in pot with aromatics and white beans.

    ...beans...

    Vegetable broth in pot with aromatics, white beans, and pepper.

    ...and black pepper to pot. Mix well.

    Uncooked kale leaves in pot.

    Finally, add kale to pot...

    Kale leaves in vegetable broth.

    ...and press down as much as possible, so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure. Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs. Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.

    And this is the AMAZING result…

    White bean soup in brown bowl.

     

     

    ★ Did you make this Instant Pot White Bean Soup? Please give it a star rating below! ★

    White bean soup in brown bowl with spoon in side.

    Vegan Instant Pot White Bean Soup

    Made from dried great northern beans, this recipe is surprisingly easy to throw together, packed with flavor... and affordable!
    4.93 from 27 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Vegan
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 153kcal
    Author: Gary White

    Ingredients

    • 1 lb. great northern beans soaked overnight
    • 2 Tbsp. olive oil
    • 1 cup yellow onion diced
    • ½ cup carrots peeled, diced
    • ½ cup celery diced
    • 2 Tbsp. red wine vinegar
    • 2 Tbsp. garlic minced
    • 1 bay leaf
    • 6 sprigs of thyme
    • 6 cups vegetable broth homemade preferably
    • 15 oz. fire-roasted canned tomatoes petite diced
    • ½ tsp. black pepper
    • 8 oz. kale de-­ribbed, torn into bite-size pieces
    • 2 tsp. sea salt

    Instructions

    • Using sauté setting... Add oil, onions, carrots, and celery to pot. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).
    • Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
    • Add broth, tomatoes, beans, and black pepper to pot. Mix well. 
    • Finally, add kale to pot and press down as much as possible, so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth.
    • Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
    • Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs. 
    • Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.

    Video

    Notes

    If you prefer to use canned beans (drained and rinsed), cook the soup for 4 minutes at high pressure. Then quick-release the pressure.

    Nutrition

    Calories: 153kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 930mg | Potassium: 446mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4785IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 2.1mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    « Instant Pot Fish Stew with Southern Style
    Pressure Cooker Green Beans - Southern Style »

    Reader Interactions

    Comments

    1. Stacey L Williams

      December 17, 2017 at 9:15 pm

      5 stars
      This was delicious! Thanks for delicious, healthy, inexpensive recipe!

      Reply
    2. Kelly

      January 05, 2018 at 11:21 pm

      Excited to make this !! Looks great. I do have a couple of questions 🙂

      Do you think I should reduce the pressure cook time if I used canned beans instead of dried? And 15 min at low or high pressure??

      Reply
      • Chef Gary

        January 09, 2018 at 3:22 pm

        You'll definitely need to reduce the cook time if using canned beans, since they are already fully cooked. My only concern is that, if you reduce it too much, the vegetables may be a little crunchy - particularly the celery. So what I would try is this... Sauté the celery first for a few minutes before adding the rest of the veggies. Then later - set the time for 5 minutes on high pressure. Not sure it'll work, but that's what I'd try. Let me know how it goes!

        Reply
    3. Katie

      January 27, 2018 at 5:56 pm

      5 stars
      Love how easy this was to throw together!

      Reply
    4. Tonia

      June 19, 2018 at 7:04 am

      5 stars
      Amazing! I had to use white balsamic vinaigrette and stewed Italian tomatoes but this was a hit among the entire family and extended family. My 8 year old said "Momma I need to try this now, it just smells SO, SO GOOD!" and she was right. This page is saved in my favorites as a go to simple soup that is a crowd pleaser. Tomorrow we try your summer squash lemon risotto. Thank you for sharing your recipes!!!

      Reply
      • Chef Gary

        June 21, 2018 at 12:45 pm

        Awesome, thanks Tonia! Yeah, my 3-year-old can be brutally honest with the comments, so I appreciate winning the kids' approval.

        Reply
    5. Kate

      November 28, 2018 at 3:25 pm

      5 stars
      I made this with canned beans and followed your suggestions in the comments. The flavors are excellent but the beans are a little overcooked (as you implied) so I probably won't do that again. But the flavors with the vinegar and ay leaf are wonderful! Thank you for sharing!

      Reply
      • Gary White

        December 03, 2018 at 10:22 pm

        Glad you enjoyed it! Thanks for updating us on how it went.

        Reply
    6. Nicole

      December 11, 2018 at 9:21 am

      How long can I leave this on low?

      Reply
      • Gary

        December 11, 2018 at 9:08 pm

        I'm not sure I understand your question.

        Reply
    7. Nicole Darling

      December 12, 2018 at 9:18 pm

      How long after the soup is cooked can I leave it in the instapot on the low setting?
      I’m concerned it will get mushy.
      I also really don’t want to have to watch it and turn it to quick release...Can I leave it on natural release and let it switch over to the “low”/“keep warm” setting?

      Reply
      • Gary

        December 17, 2018 at 9:42 pm

        I'm not sure how long you can leave it, but I'd guess at lease a few hours. And you can absolutely do a natural release for this soup. Please let us know how it comes out!

        Reply
    8. Carol

      May 10, 2019 at 11:26 am

      5 stars
      I never give reviews! But this recipe was so simple and so delicious that I had to say something! I did have kale have spinach added a little more garlic powder but other than that followed the recipe exactly. I was totally shocked! Good job!

      Reply
      • Gary

        May 10, 2019 at 1:10 pm

        So glad you enjoyed it!

        Reply
    9. Newby

      August 14, 2019 at 10:24 am

      5 stars
      Excellent and easy to adjust to what additional veggies I have on hand.

      Reply
    10. Alana Sult

      October 25, 2019 at 10:51 pm

      G: have you made this not soaking the beans? I make drunken beans and dont soak the beans and cook for about 50 mins. I would just add the kale at the end just to wilt. Just wondering. I want to eliminate a step.

      Reply
      • Gary White

        October 31, 2019 at 10:43 am

        I have not made it without soaking before. The problem could be WAY overcooking all the other ingredients. They will probably turn to mush.

        Reply
    11. ME

      October 26, 2019 at 11:35 pm

      5 stars
      That was delicious, easy, and healthy, thanks! I did not soak my beans and doubled the pressure cook time. Turned our great.

      Reply
    12. Charles Howlett

      October 27, 2019 at 1:40 am

      4 stars
      Very good!! I used more vegetables. Next time I make this (and I will) I will add an habenero pepper for a little heat.

      Reply
    13. Heather

      December 15, 2019 at 12:42 am

      5 stars
      Excellent recipe!! My whole family loved it, even the picky eaters. I used dry thyme because I didn't have fresh, it was still great!!

      Reply
      • Gary White

        December 15, 2019 at 8:57 am

        Always good when even the picky eaters love it. Thanks for the feedback! 🙂

        Reply
    14. Ira

      December 22, 2019 at 7:48 pm

      5 stars
      Amazing and so easy to make! This was my first Instant Pot recipe ever, and I keep cooking this tasty soup again and again. Thank you chef!

      Reply
    15. Culpritsmom

      January 03, 2020 at 10:39 am

      5 stars
      This soup is delicious and makes enough for us to have delicious soup ready for lunch the next day! I was running late and didn’t want to soak the beans, but using the Instant Pot, I covered the dry beans with water, brought them up to pressure for 5 minutes then let them release pressure naturally. Perfectly soaked beans ready in about 30 minutes! I could prep the other ingredients while waiting. I did substitute rosemary for the thyme, since rosemary keeps growing throughout the winter in my garden. So glad I found this recipe!

      Reply
    16. Kaycee

      January 24, 2020 at 10:38 pm

      4 stars
      Cane out good. We liked it, used canned beans and was do easy! Will make it again. I added a bunch of crushed Aleppo peppers ( we like spice) it was great with a big chunk of sourdough bread

      Reply
    17. Jessica

      January 25, 2020 at 6:15 pm

      5 stars
      This soup is hearty and delicious. One of my favorite Instant Pot recipes! I did add a bit more celery and found the soup to be seasoned perfectly without adding more salt at the end.

      Reply
    18. Chris

      February 16, 2020 at 5:54 pm

      I bought all of the ingredients then realized this is for a pressure cooker. Can it be made using just the heat of the stove?

      Reply
      • Gary White

        February 18, 2020 at 7:47 am

        You could make this on the stove top, but I have not tested it so I'm not able to say how long the cook time would be. If you do cook it on the stove, I would hold off on adding the tomatoes and kale until the last 30 minutes of cook time. You will also need to increase the amount of broth. Again, I have not tested it on the stove top, so I'm not able to say the exact amount, but I'd recommend using at least 12 cups of liquid.

        Reply
    19. Judit

      February 29, 2020 at 4:35 am

      How much dried thyme will I need if I don’t have fresh?

      Reply
      • Gary White

        March 01, 2020 at 3:00 pm

        About 3/4 tsp dried.

        Reply
    20. Liz

      March 09, 2020 at 9:42 pm

      5 stars
      Delicious soup! May have cooked just a couple extra minutes after soaking beans about 16 hours... but otherwise loved it.

      Reply
    21. Diane

      April 30, 2020 at 9:33 pm

      5 stars
      Fabulous Recipe my husband loved it

      Reply
    22. Felecia McGusty

      July 01, 2020 at 11:34 am

      This recipe is saved in my "family favorites" folder. My entire family loves it (including the 3 and 6 year old). The thing I do different is add a cup of green bell peppers to the saute with the onions, celery and carrots! The flavor is incredible!! Thank you for sharing!

      Reply
    23. Katy

      November 14, 2020 at 5:12 pm

      5 stars
      Substituted the carrots for butternut squash and served it over cous cous. This recipe is amazingly easy to make and absolutely delicious! Love my Instapot!!!

      Reply
    24. Melissa Pikulin

      December 29, 2020 at 5:46 pm

      5 stars
      I had San Mazano chopped tomatoes on hand so I used them instead, and baby kale. The flavor profile is excellent! Complex and so tasty! A hit and we will definitely make again. Would be great with some crusty fresh bread.

      Reply

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