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If you're looking for a way to enjoy hearty and nutritious meals, these 8 Instant Pot 7-bean soup recipes are worth your attention. Each recipe combines a variety of beans and vegetables, making them perfect for any occasion. Whether you prefer a classic blend or something with a bit of kick, there's a soup that can cater to your tastes. Curious about what flavors await you? Let's explore these delicious options.
Key Takeaways
- Explore a variety of 7-bean soup recipes, including Classic, Spicy Southwest, and Italian Herb, all easily made in an Instant Pot.
- Customize spice levels in recipes like Smoky Chipotle or Curry Coconut to suit your taste preferences.
- Use pre-cooked beans to save time and skip soaking for quicker meal prep.
- Garnish soups with fresh herbs or serve with crusty bread for added flavor and texture.
- Store soups in the refrigerator for up to 5 days or freeze for convenient meal options.
Classic 7-Bean Soup
There's nothing quite like a warm bowl of 7-bean soup to fill you up and comfort your soul. This hearty dish isn't only packed with protein and fiber, but it's also incredibly easy to prepare in your Instant Pot.
With a combination of seven different types of beans, vegetables, and a medley of spices, this soup is a nutritious and satisfying meal that can be enjoyed any time of the year. Plus, it's a great way to use pantry staples in a delicious and healthy way.
This classic recipe is perfect for meal prep, as it stores well in the refrigerator and can easily be frozen for later use. Whether served on a chilly evening or as a nourishing lunch option, this soup is sure to become a favorite in your household.
Let's explore the ingredients and cooking instructions to get you started on this tasty dish.
Ingredients:
- 1 cup mixed dried beans (e.g., kidney, black, pinto, navy, cannellini, lentils, and chickpeas)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by rinsing the dried beans under cold water and soaking them in water for at least 4 hours or overnight to guarantee they cook evenly.
Drain the beans and set them aside. In your Instant Pot, select the 'Sauté' function and add a splash of olive oil. Once heated, add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened and fragrant.
Next, add the soaked beans, diced tomatoes, vegetable broth, cumin, smoked paprika, oregano, bay leaf, salt, and pepper to the pot. Stir everything together to combine.
Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and set the timer for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes before carefully switching the valve to 'Venting' to release any remaining pressure.
Remove the bay leaf, taste, and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.
Extra Tips:
For a richer flavor, consider adding a splash of balsamic vinegar or a tablespoon of soy sauce before serving.
If you prefer a thicker soup, you can mash some of the beans against the side of the pot or use an immersion blender to puree a portion of the soup. This recipe is highly customizable, so feel free to add your favorite vegetables or spices to make it your own.
Enjoy your delicious and nutritious Classic 7-Bean Soup!
Spicy Southwest 7-Bean Soup
This soup is perfect for meal prep or a cozy family dinner. With the Instant Pot, you can have this delicious dish ready in no time, making it a go-to recipe for busy weeknights.
Serve it with a dollop of sour cream or avocado for extra creaminess, and don't forget some crunchy tortilla chips on the side for added texture!
Ingredients:
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried kidney beans
- 1 cup dried navy beans
- 1 cup dried garbanzo beans
- 1 cup dried lentils
- 1 cup dried great northern beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Cooking Instructions:
Start by rinsing and sorting the dried beans to remove any debris.
Then, add all the beans, diced onion, minced garlic, diced bell pepper, diced tomatoes with green chilies, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the Instant Pot.
Stir to combine all the ingredients well. Close the lid of the Instant Pot and set the valve to the sealing position.
Cook on high pressure for 35 minutes. Once cooking is complete, allow for a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.
Open the lid and give the soup a good stir. Adjust seasoning as needed and serve hot, garnished with fresh cilantro.
Extra Tips:
For an extra layer of flavor, consider sautéing the onions and garlic in the Instant Pot using the sauté function before adding the other ingredients.
You can also customize the spice level by adjusting the amount of chili powder or adding a fresh jalapeño for an additional kick.
If you want a thicker soup, you can mash some of the beans after cooking. Enjoy your hearty Spicy Southwest 7-Bean Soup!
Italian Herb 7-Bean Soup
With fresh ingredients and a blend of spices that evoke the essence of Italian cuisine, this soup is sure to impress your family and friends. Whether you're serving it as a main course or a side, it pairs wonderfully with crusty bread or a fresh salad. Let's explore the ingredients and instructions to create this delicious dish.
Ingredients:
- 1 cup dried mixed beans (such as kidney, black, pinto, navy, cannellini, chickpeas, and lentils)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions:
Start by rinsing the dried beans under cold water and soaking them for at least 4 hours or overnight for better texture, although this step can be skipped if using pre-cooked beans.
Set the Instant Pot to "Sauté" mode and heat the olive oil. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Next, add the soaked beans (drained), diced tomatoes, vegetable broth, Italian seasoning, basil, oregano, bay leaf, and a pinch of salt and pepper.
Close the lid of the Instant Pot, set it to "Manual" mode, and cook on high pressure for 30 minutes.
Once the cooking time is finished, allow the pressure to release naturally for about 10 minutes before carefully doing a quick release for any remaining pressure.
Remove the bay leaf, adjust seasoning as needed, and serve hot, garnished with fresh parsley if desired.
Extra Tips:
For a richer flavor, consider adding a splash of balsamic vinegar or a tablespoon of tomato paste before cooking.
You can also customize the beans based on what you have on hand or your personal preferences.
If you like a little heat, add a pinch of red pepper flakes for a spicy kick.
This soup can be stored in the refrigerator for up to a week or frozen for longer storage, making it a convenient meal option for busy days.
Enjoy your Italian Herb 7-Bean Soup with a sprinkle of freshly grated Parmesan cheese on top for an extra treat!
Smoky Chipotle 7-Bean Soup
Cooking this soup in an Instant Pot not only saves time but also infuses the beans with rich flavors, allowing them to soften perfectly. With minimal prep and a quick cooking process, you'll have a nutritious meal ready to enjoy in no time. Serve it up with some crusty bread or a sprinkle of fresh cilantro for an extra touch.
Ingredients:
- 1 cup dried black beans
- 1 cup dried kidney beans
- 1 cup dried pinto beans
- 1 cup dried navy beans
- 1 cup dried garbanzo beans
- 1 cup dried lentils
- 1 cup dried split peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1-2 chipotle peppers in adobo sauce, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Cooking Instructions:
Start by rinsing and sorting through the dried beans to remove any debris.
In your Instant Pot, select the sauté function and heat the olive oil. Add the diced onion and garlic, cooking until the onion is translucent and fragrant.
Stir in the minced chipotle peppers, smoked paprika, and cumin, allowing the spices to bloom for a minute.
Next, add the rinsed beans, diced tomatoes, vegetable broth, and season with salt and pepper.
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 40 minutes.
Once the cooking time is complete, allow for a natural release for about 15 minutes before performing a quick release to release any remaining pressure.
Carefully open the lid and stir the soup, adjusting seasoning as needed. Serve hot, garnished with fresh cilantro if desired.
Extra Tips:
To enhance the flavor profile, consider adding a splash of lime juice before serving for a zesty kick.
You can also adjust the heat level by adding more or fewer chipotle peppers depending on your preference.
If you prefer a creamier soup, blend a portion of it before serving.
This recipe is versatile; feel free to include other vegetables like bell peppers or carrots for added nutrition!
Mediterranean 7-Bean Soup
Warm up with a hearty bowl of Mediterranean 7-Bean Soup, a dish that brings together the rich flavors of the Mediterranean region. This soup isn't only packed with protein and fiber from the variety of beans, but it also boasts a colorful medley of vegetables that add depth and nutrition.
Perfect for a cozy dinner or meal prep, this soup is sure to satisfy your cravings while keeping things healthy. The Instant Pot makes this recipe a breeze, allowing the beans to cook perfectly while melding all the flavors together in a fraction of the time.
Whether you're enjoying it on a chilly evening or serving it to guests, this soup will impress with its robust taste and heartiness. Plus, it's a great way to use pantry staples and fresh ingredients alike!
Ingredients:
- 1 cup mixed dried beans (such as chickpeas, black beans, kidney beans, navy beans, pinto beans, lentils, and cannellini beans)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Cooking Instructions:
- Rinse the mixed beans under cold water and soak them overnight, or use the quick soak method by boiling them for 5 minutes and then letting them sit for an hour. Drain and set aside.
- In your Instant Pot, heat the olive oil using the sauté setting. Add the diced onion, garlic, carrots, celery, and bell pepper. Sauté for 3-4 minutes until the vegetables are tender.
- Add the zucchini, soaked beans, diced tomatoes, vegetable broth, oregano, cumin, smoked paprika, salt, and pepper. Stir well to combine. Close the lid and set the Instant Pot to high pressure for 30 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Carefully remove the lid and stir the soup. Adjust seasoning if necessary.
Extra Tips:
For added flavor, consider incorporating a splash of balsamic vinegar or a teaspoon of red pepper flakes for some heat. You can also customize this soup by adding your favorite Mediterranean ingredients, such as chopped spinach, artichokes, or olives.
Serve with a drizzle of olive oil and a squeeze of fresh lemon juice for an extra burst of flavor. Enjoy your delicious Mediterranean 7-Bean Soup!
Curry Coconut 7-Bean Soup
This recipe is versatile, allowing you to adjust the spice levels and ingredients according to your preference.
Whether you're serving it as a main course or a side dish, this soup is sure to impress your family and friends.
Let's gather the ingredients and get started on this flavorful journey!
Ingredients:
- 1 cup mixed dried beans (such as kidney, black, pinto, navy, lentils, chickpeas, and great northern)
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
Start by rinsing the mixed beans and soaking them in water for at least 4 hours or overnight.
This will help them cook evenly and reduce cooking time in the Instant Pot.
Once soaked, drain and set them aside.
Select the "Sauté" function on your Instant Pot and heat the coconut oil.
Add the diced onion and sauté for about 3-5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Next, add the soaked beans, curry powder, turmeric, coconut milk, vegetable broth, diced tomatoes, and soy sauce to the pot.
Stir well to combine all the ingredients.
Close the Instant Pot lid, ensuring the vent is set to sealing, and select the "Manual" or "Pressure Cook" function.
Set the timer for 30 minutes on high pressure.
Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before doing a quick release for any remaining pressure.
Season the soup with salt and pepper to taste, and garnish with fresh cilantro if desired.
Extra Tips:
For an even richer flavor, consider adding a squeeze of lime juice or a dash of hot sauce before serving.
If you want to customize the soup further, feel free to toss in other vegetables such as spinach or carrots.
The soup can be stored in the refrigerator for up to 5 days, and it freezes well, making it a great option for meal prep.
Enjoy this comforting dish and feel free to experiment with different spices and toppings!
Garden Vegetable 7-Bean Soup
Garden Vegetable 7-Bean Soup is a nourishing and hearty dish that brings together a delightful medley of flavors and textures. Packed with nutritional benefits, this soup is perfect for a cozy family dinner or meal prep for the week ahead. The combination of seven different beans adds protein and fiber, while the fresh vegetables provide essential vitamins, making this soup not only delicious but also a wholesome choice.
Using the Instant Pot simplifies the cooking process, allowing you to enjoy a warm bowl of soup in no time. The beauty of this recipe lies in its versatility; you can easily mix and match vegetables according to what you have on hand or what's in season. Serve it with crusty bread for a complete meal that will surely satisfy everyone at the table.
Ingredients:
- 1 cup dried black beans
- 1 cup dried kidney beans
- 1 cup dried pinto beans
- 1 cup dried navy beans
- 1 cup dried chickpeas
- 1 cup dried lentils
- 1 cup dried great northern beans
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups chopped fresh spinach or kale
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
To prepare the Garden Vegetable 7-Bean Soup, start by rinsing and sorting the dried beans to remove any debris. Turn on the Instant Pot and select the sauté function. Add the olive oil, and once it's hot, toss in the diced onion, carrots, and celery, cooking until they soften (about 5 minutes).
Add the minced garlic and cook for an additional minute, being careful not to let it burn. Next, add the rinsed beans, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Stir to combine everything well.
Close the lid of the Instant Pot and set the valve to sealing. Select the Manual or Pressure Cook setting and adjust the time to 35 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Open the lid and stir in the chopped spinach or kale. Adjust seasoning if necessary, and serve hot.
Extra Tips: To enhance the flavor of your soup, consider adding a splash of balsamic vinegar or a squeeze of fresh lemon juice before serving. If you prefer a thicker soup, you can mash some of the beans with a fork or an immersion blender.
Feel free to customize the vegetables and beans to suit your taste, and remember that leftovers can be stored in the refrigerator for up to a week or frozen for later enjoyment.
Hearty Lentil 7-Bean Soup
Hearty Lentil 7-Bean Soup is a warm, comforting dish that's perfect for chilly days or when you need a nutritious meal that's packed with flavor. This hearty soup combines the goodness of lentils with a variety of beans, creating a protein-rich dish that's as filling as it's delicious. The blend of spices and vegetables not only enhances the flavor but also makes this soup a well-rounded meal on its own.
Using an Instant Pot to prepare this recipe allows for a quick and easy cooking process while still delivering deep flavors. The pressure cooking method helps to soften the beans and lentils, allowing them to meld together beautifully. This soup can be enjoyed on its own or served with crusty bread for a complete meal that the whole family will love.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 cup mixed beans (such as kidney, black, pinto, navy, and cannellini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Cooking Instructions
Begin by setting your Instant Pot to the sauté function. Add olive oil and allow it to heat up. Once hot, add the diced onion, carrots, and celery, sautéing for about 5 minutes or until the vegetables have softened.
Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the rinsed lentils and mixed beans, followed by the diced tomatoes and vegetable broth. Sprinkle in the thyme, smoked paprika, cumin, salt, and pepper.
Secure the lid on the Instant Pot and set it to cook on high pressure for 25 minutes. Once the cooking time is complete, allow the pot to naturally release pressure for 10 minutes before performing a quick release for any remaining pressure.
Carefully remove the lid, stir the soup, and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Extra Tips
For added depth of flavor, consider sautéing some spices (like cumin and smoked paprika) along with the vegetables at the beginning.
You can also experiment with different types of beans or add leafy greens like spinach or kale towards the end of cooking for an extra nutritional boost. This soup freezes well, so making a double batch is a great idea for quick meals later on!
Frequently Asked Questions
Can I Freeze Leftover 7-Bean Soup?
Oh sure, because who wouldn't want a frozen bean extravaganza? You can absolutely freeze leftover 7-bean soup! Just cool it first, stash it in an airtight container, and it'll happily chill out for later enjoyment.
How Long Does 7-Bean Soup Last in the Fridge?
Your 7-bean soup lasts about 3 to 5 days in the fridge. Make sure it's stored in an airtight container to maintain freshness, and always check for any signs of spoilage before enjoying it again.
What Beans Are Typically Used in 7-Bean Soup?
Did you know that there are over 40,000 bean varieties worldwide? In a typical 7-bean soup, you'll usually find a mix of kidney, black, pinto, navy, great northern, lima, and garbanzo beans.
Can I Use Dried Beans Instead of Canned?
Yes, you can use dried beans instead of canned. Just remember to soak them beforehand to guarantee they cook properly. Adjust your cooking time accordingly, and you'll enjoy a delicious, hearty soup!
How Can I Thicken My 7-Bean Soup?
If your soup's looking a bit thin, don't worry! You can mash some beans, add a cornstarch slurry, or toss in a handful of oats. These tricks'll have your soup thickened up in no time!
