Made from dried great northern beans, this vegan Instant Pot White Bean Soup is surprisingly easy to throw together, packed with flavor... and very affordable!
One of my favorite things is revisiting old recipes I've created and transforming 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.
Ingredients That Won't Break the Bank
How to make Vegan Instant Pot White Bean Soup
And this is the AMAZING result…
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.
- One variation I love with this soup is using frozen spinach instead of kale. But you don't need to cook the spinach, so I recommend adding it after you release the pressure. It will be perfectly cooked after sitting in the residual heat for a few minutes; just be sure to break up any clumps.
- If you don't have kitchen twine to bundle the thyme, I like to add it to the liquid after all the other ingredients are mixed and ready to cook. This makes it easy to find and remove the sprigs.
More Plant-Based Recipe Favorites
★ Did you make this soup recipe? Please give it a star rating below! ★
📖 Recipe
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!
Print
Pin
Rate
Servings: 8
Calories: 153kcal
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
- 15 oz. fire-roasted canned tomatoes petite diced
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 8 oz. kale de-ribbed, torn into bite-size pieces
Instructions
- Using sauté setting... Add oil, onions, carrots, and celery to the 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 the vinegar has evaporated.
- Add broth, tomatoes, beans, salt, and black pepper to the pot. Mix well.
- Finally, add kale to the 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 the lid.
- Remove thyme sprigs and bay leaf. Mix well.
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.
- One variation I love with this soup is using frozen spinach instead of kale. But you don't need to cook the spinach, so I recommend adding it after you release the pressure. It will be perfectly cooked after sitting in the residual heat for a few minutes; just be sure to break up any clumps.
- If you don't have kitchen twine to bundle the thyme, I like to add it to the liquid after all the other ingredients are mixed and ready to cook. This makes it easy to find and remove the sprigs.
Nutrition
Serving: 1cup | 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
Made this Recipe?Tag @eatsplusbeats on Instagram!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Oleg
I made this recipe as published above, but I used a regular can of petite diced tomatoes. I added 1 tsp of smoke paprika with the thyme and bay leaf where called for. After cooking, I put freshly ground pepper (I find that the instant pot has a tendency to intensify any black or red pepper so it gets added afterwards) and a freshly squeezed lemon - only half of one. In the individual serving bowl I added some Hatch pepper seasoning and some vegan Parmesan cheese (it was on sale at my local market!) All this to say what a delicious soup this recipe makes. I will be adding this to my regular rotation. So good!
Lisa Wiesen
Very good, but it took 25 minutes in the instant pot to get the beans soft enough (and I soaked them overnight).
Kristen
Just made this with canned beans at 5 mins high and it was perfect. Such an easy recipe and exactly what I needed right now. Thank you!
Frank pisut
Soaked beans overnight, then cooked them 15 minutes as per recipe. They were still raw after the 15 minutes!
U need to test these recipes before u put on internet! Duh!
Deb
This has become a standard recipe in my home-cooking repertoire. It's so warming, delicious and easy. And healthy! Great if you're trying to watch your weight. Try pairing it with cornbread, or topping it with some Parmesan cheese. Highly recommended for family meals.
Tami Rossignol
I soaked my beans for 6 hours first. Then I made this soup with all required ingredients but substituted a few things because I didn’t have the others on hand. 1. I added one can diced Italian basil oregano and garlic tomatoes for the fire roasted tomatoes. 2. Instead of regular olive oil I used Tuscan olive oil and 3/4 teaspoon Italian seasoning instead of fresh thyme. I’d like to try it the way it was written next time though!
Deb
I made this soup and loved it! I’m on the Noom diet, and this soup is low in calories, high in nutrition and very satisfying. I did make a couple of adjustments to the recipe, neither of which are necessary to have a great soup. I used half beef broth and half vegetable broth for a little extra flavor. And I happened to have some fennel olive oil (which I could never figure out what to do with) so I used it for the olive oil, and wow that added an amazing extra dimension. Give it a try!
Kelly
This is amazing!
Maidellyn Easey
Absolutely delicious recipe! Had to substitute regular diced tomatoes for the fire-roasted tomatoes. Because of that, I added a little bit of smoked paprika for a little bit of the roasted flavor. Added an entire bell pepper too. I did not have red wine vinegar, but had pomegranate balsamic vinegar that was gifted to me. Also, I used. 2 lbs of dry navy beans and doubled up all of the other ingredients.
It's cold right now and this meal hit the spot. It was warm and filling. Thank you for sharing this keeper.
Melissa Pikulin
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.
Katy
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!!!
Felecia McGusty
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!
Diane
Fabulous Recipe my husband loved it