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Is it true that a warm bowl of soup can truly lift your spirits on a chilly night? You might find that the right combination of beans, spices, and vegetables can transform an ordinary meal into a comforting experience. In the following recipes, you'll discover a variety of hearty 9-bean soups that not only nourish the body but also soothe the soul. Curious about how to create these cozy dishes?
Key Takeaways
- Explore variations like Classic 9-Bean Soup, Spicy Southwest, Hearty 9-Bean Chili, and Mediterranean recipes for cozy, comforting meals.
- Soak dried beans overnight to ensure even cooking and enhance flavors in your Instant Pot soups.
- Utilize the sauté function to build depth of flavor by cooking onions, garlic, and spices before adding other ingredients.
- Adjust spices and ingredients based on personal preferences for customized, hearty soups perfect for chilly nights.
- Store leftover soups in the refrigerator or freezer for quick, nutritious meals throughout the week.
Classic 9-Bean Soup
Classic 9-Bean Soup is a hearty and nutritious dish that brings together a delightful variety of beans, vegetables, and spices. This soup is perfect for a chilly evening or when you need a comforting meal that packs a punch regarding flavor and nourishment.
The Instant Pot makes this recipe incredibly easy, allowing you to enjoy a rich and satisfying soup in a fraction of the time it would take on the stovetop.
This recipe isn't only delicious but also versatile, allowing you to customize it based on your preferences or what you have on hand. Whether you prefer it extra spicy or loaded with your favorite vegetables, the possibilities are endless.
Gather your ingredients, and let's jump into making this classic 9-Bean Soup in your Instant Pot!
Ingredients:
- 1 cup mixed dried beans (such as black, pinto, kidney, navy, lentils, garbanzo, etc.)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
To cook the Classic 9-Bean Soup in your Instant Pot, start by rinsing the mixed dried beans under cold water and set them aside.
Turn on the Instant Pot and select the sauté function. Once hot, add olive oil and sauté the diced onion, garlic, carrots, celery, and bell pepper until the vegetables are softened, about 5 minutes.
Stir in the rinsed beans, diced tomatoes (with their juice), vegetable broth, cumin, smoked paprika, oregano, salt, and pepper.
Seal the Instant Pot lid and set it to high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for at least 10 minutes before carefully doing a quick release for any remaining pressure.
Open the lid and give the soup a good stir. If the soup is too thick, you can add more broth or water to reach your desired consistency. Serve hot, garnished with fresh parsley if desired.
Extra Tips:
For a creamier texture, consider blending a portion of the soup after cooking using an immersion blender.
You can also add cooked sausage or bacon for additional flavor, or toss in some leafy greens like spinach or kale during the last few minutes of cooking.
Feel free to adjust the spices according to your taste, and don't hesitate to experiment with different types of beans for a unique twist on this classic recipe!
Spicy Southwest 9-Bean Soup
With a combination of spices and fresh ingredients, this soup will warm you from the inside out. Serve it with a dollop of sour cream, a sprinkle of fresh cilantro, or a side of cornbread for a complete meal that will satisfy your taste buds and keep you coming back for more.
Ingredients:
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried kidney beans
- 1 cup dried navy beans
- 1 cup dried chickpeas
- 1 cup dried great northern beans
- 1 cup dried lentils (green or brown)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 jalapeño peppers, diced (seeds removed for less heat)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 6 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Begin by rinsing the dried beans and picking out any debris. Add all the beans to the Instant Pot along with the diced onion, garlic, bell pepper, jalapeños, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and salt and pepper.
- Close the lid of the Instant Pot and set it to cook on high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for about 15 minutes before manually releasing any remaining pressure. Stir the soup well, and adjust seasoning if needed.
Extra Tips:
For a creamier texture, you can blend a portion of the soup with an immersion blender before serving. If you prefer a milder flavor, reduce the amount of jalapeños or omit them entirely.
This soup can also be stored in the refrigerator for up to 5 days or frozen for later use, making it a great option for meal prep. Enjoy your Spicy Southwest 9-Bean Soup with your favorite toppings for an added burst of flavor!
Hearty 9-Bean Chili
With a blend of spices and fresh vegetables, this chili is sure to warm you up on a chilly day.
Whether you serve it with cornbread or over rice, it's an excellent way to enjoy a hearty meal that everyone will love. Plus, it's a great dish for meal prep, as the flavors develop even more after a day in the fridge.
Ingredients:
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried cannellini beans
- 1 cup dried navy beans
- 1 cup dried chickpeas
- 1 cup dried lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
Start by rinsing and soaking the dried beans overnight to guarantee they cook evenly.
When ready to cook, set your Instant Pot to "Sauté" mode and heat the olive oil. Add the diced onion, garlic, and bell pepper, and sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, cumin, and paprika, cooking for another minute until fragrant.
Next, add the soaked beans, crushed tomatoes, vegetable broth, salt, and pepper to the Instant Pot.
Secure the lid and set the valve to sealing. Cook on high pressure for 30 minutes, then allow for a natural release of pressure for about 10-15 minutes before carefully switching the valve to venting to release any remaining steam.
Stir the chili well before serving.
Extra Tips:
For added depth of flavor, consider incorporating some chopped jalapeños or a dash of hot sauce if you like your chili spicy.
You can also customize the beans based on your preference or availability. If you want a thicker chili, you can mash some of the beans with a fork or use an immersion blender to blend a portion of the mixture.
Enjoy your hearty 9-bean chili with your favorite toppings such as shredded cheese, sour cream, or chopped green onions!
Mediterranean 9-Bean Soup
This Mediterranean 9-Bean Soup is a hearty and nutritious dish that combines a variety of beans with vibrant Mediterranean flavors. Packed with protein and fiber, this soup is perfect for a cozy dinner or meal prep for the week.
The Instant Pot makes it easy to prepare, allowing the beans to cook to perfection while infusing the soup with fresh herbs and spices. The recipe is versatile, so feel free to adjust the types of beans and vegetables according to your preference or what you have on hand.
Serve it with crusty bread or a fresh salad for a complete meal that will satisfy everyone at the table.
Ingredients:
- 1 cup dried chickpeas
- 1 cup dried navy beans
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried lentils
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Juice of 1 lemon
Cooking Instructions:
Begin by rinsing and soaking the dried beans overnight or for at least 6 hours. Drain and set aside.
In the Instant Pot, set it to the sauté function and heat the olive oil. Add the diced onion and minced garlic, sautéing until the onion is translucent. Stir in the dried oregano, basil, and smoked paprika, cooking for an additional minute to release the aromas.
Next, add the soaked beans, diced tomatoes, vegetable broth, salt, and pepper to the pot. Close the lid and set the Instant Pot to high pressure for 35 minutes.
Once the cooking time is up, allow for a natural release for about 10 minutes before venting any remaining pressure. Carefully open the lid and stir in fresh lemon juice before serving. Garnish with chopped parsley.
Extra Tips:
For a more pronounced flavor, consider adding diced bell peppers or zucchini to the soup. You can also substitute fresh herbs for dried ones if you have them available; just remember to use more fresh herbs as they're less concentrated in flavor.
This soup can be stored in the refrigerator for up to a week, and the flavors will deepen over time, making it even more delicious. Enjoy your Mediterranean 9-Bean Soup!
Smoky 9-Bean Soup With Ham
Smoky 9-Bean Soup with Ham is a hearty and flavorful dish that warms the soul and satisfies the appetite. This recipe combines a variety of beans with the savory depth of ham and a touch of smokiness, making it a perfect choice for a cozy dinner or meal prep for the week. The Instant Pot makes cooking this dish quick and easy, allowing the flavors to meld beautifully without hours of simmering on the stovetop.
The unique blend of beans not only provides a range of textures but also packs a nutritional punch. Whether you're serving it to friends and family or enjoying a bowl by yourself, this soup is sure to become a favorite. Pair it with crusty bread or a fresh salad for a complete meal that everyone will love.
Ingredients:
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried kidney beans
- 1 cup dried navy beans
- 1 cup dried great northern beans
- 1 cup dried lentils
- 1 cup diced ham
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
To begin, rinse and sort the dried beans, removing any debris. In the Instant Pot, set it to the sauté function and heat the olive oil. Add the diced onion, carrots, and celery, cooking until they soften, about 5 minutes.
Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until fragrant. Next, add the diced ham, rinsed beans, chicken broth, bay leaf, and season with salt and pepper. Stir to combine all the ingredients.
Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for about 15 minutes, then carefully switch to a quick release to release any remaining pressure.
Remove the bay leaf before serving, and adjust seasoning if needed. Enjoy your warm, smoky 9-bean soup!
Extra Tips: For added flavor, consider incorporating a smoked ham hock or a splash of liquid smoke for an even richer smoky taste. If you prefer a thicker soup, you can mash some of the beans with a fork or an immersion blender after cooking.
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months, making this dish great for meal prep!
Creamy 9-Bean Soup
Creamy 9-Bean Soup is the perfect dish for those chilly evenings when you crave something hearty and comforting. Packed with a variety of beans, this soup not only provides a rich source of protein but also a delightful mix of flavors and textures. The creaminess adds a luxurious touch, making it a family favorite that can be enjoyed on its own or paired with crusty bread.
Preparing this soup in an Instant Pot is incredibly easy and convenient. With just a few simple steps, you can have a delicious, nutritious meal ready in no time. The pressure cooking method guarantees that the beans become tender and the flavors meld beautifully, resulting in a comforting bowl of goodness that everyone will love.
Ingredients:
- 1 cup mixed dried beans (e.g., kidney, black, pinto, navy, cannellini, etc.)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh parsley for garnish (optional)
To prepare the soup, begin by rinsing and sorting the beans to remove any debris. Add the beans, diced onion, sliced carrots, diced celery, minced garlic, broth, diced tomatoes, thyme, smoked paprika, cumin, salt, and pepper to the Instant Pot.
Close the lid and set the valve to sealing. Cook on high pressure for 30 minutes. Once the cooking time is complete, allow for a natural pressure release for about 15 minutes before switching the valve to venting to release any remaining pressure.
After carefully opening the lid, stir in the heavy cream or coconut milk until well combined. If you prefer a thicker consistency, you can use an immersion blender to puree part of the soup. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh parsley if desired.
When making Creamy 9-Bean Soup, feel free to customize the recipe by adding your favorite vegetables or herbs. You can also use canned beans for convenience; just adjust the cooking time accordingly.
For an extra kick, consider adding a pinch of red pepper flakes or a splash of hot sauce. This soup can be stored in the refrigerator for up to a week and also freezes well, making it a great meal prep option!
Veggie-Packed 9-Bean Soup
The beauty of this soup lies in its versatility. You can easily customize the recipe to suit your preferences or use whatever vegetables you have on hand. The combination of beans, such as kidney, black, and pinto, alongside an array of colorful veggies, creates a rich and satisfying broth that can be enjoyed on its own or paired with crusty bread for a complete meal.
Ingredients:
- 1 cup mixed dry beans (such as kidney, black, pinto, navy, and cannellini)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- Fresh parsley for garnish
Cooking Instructions:
- Begin by rinsing the mixed dry beans under cold water. Add the rinsed beans to the Instant Pot along with the diced onion, garlic, carrots, celery, bell pepper, zucchini, diced tomatoes, vegetable broth, cumin, smoked paprika, thyme, salt, and pepper. Stir to combine all the ingredients.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.
- After the pressure has been released, open the lid and stir in the fresh spinach or kale. Allow the greens to wilt for a couple of minutes. Finally, add the lemon juice and taste to adjust seasoning if necessary. Serve hot and garnish with fresh parsley.
Extra Tips:
To save time, consider using pre-cooked or canned beans instead of dry beans; just be sure to reduce the cooking time accordingly.
You can also add any leftover vegetables or herbs you have to make the soup even heartier and more flavorful. This soup stores well in the refrigerator for up to a week, making it a great option for meal prep or for enjoying leftovers throughout the week.
For an extra kick, try adding a splash of hot sauce or a pinch of red pepper flakes before serving!
Curried 9-Bean Soup
Curried 9-Bean Soup is a delightful and hearty dish that combines the nutritious goodness of nine different beans with a warm, fragrant curry flavor. This soup isn't only filling but also packed with protein, fiber, and a variety of vitamins and minerals. The Instant Pot makes it incredibly easy to prepare, ensuring that each bean is perfectly cooked while allowing the spices to meld beautifully.
Whether you're looking for a comforting meal on a chilly day or a healthy option for lunch, this soup will satisfy your cravings. The vibrant colors and textures of the beans make this soup visually appealing, while the aromatic spices create a delightful experience for your senses.
This recipe is versatile; you can adjust the level of spiciness to suit your preferences and even add your favorite vegetables to enhance the flavor. It's a perfect dish for meal prep, as it stores well in the fridge and can be frozen for later use.
Ingredients:
- 1 cup mixed beans (such as black beans, kidney beans, pinto beans, chickpeas, navy beans, lentils, etc.)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, for garnish
To prepare the Curried 9-Bean Soup, start by rinsing and soaking the mixed beans in water overnight. This helps soften the beans and reduces cooking time.
Set your Instant Pot to the sauté function. Add the olive oil, followed by the diced onion, garlic, and ginger. Sauté until the onion is translucent. Next, add the chopped carrots and celery, cooking for an additional 3-4 minutes until they soften.
Stir in the diced tomatoes, vegetable broth, soaked beans, curry powder, cumin, turmeric, salt, and pepper. Close the lid of the Instant Pot, ensuring that 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 for a natural release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Open the lid, give the soup a good stir, and taste for seasoning. Serve hot, garnished with fresh cilantro.
When cooking this dish, it's important to adjust the spices to match your taste preferences. If you prefer a spicier soup, consider adding a pinch of cayenne pepper or some diced jalapeños.
Additionally, feel free to customize the vegetables based on what you have on hand or what's in season. This soup can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months, making it a convenient meal option for busy days.
Frequently Asked Questions
Can I Use Dried Beans Instead of Canned Beans?
Imagine a pantry bursting with dried beans, waiting to transform your dish. Yes, you can use dried beans instead of canned. Just remember to soak and cook them longer for the perfect texture and flavor!
How Long Does the Soup Last in the Refrigerator?
Your soup will last in the refrigerator for about three to four days. Make sure you store it in an airtight container to keep it fresh and prevent any unwanted odors from mixing in.
Can I Freeze the 9-Bean Soup?
Yes, you can freeze the 9-bean soup! Just let it cool completely before transferring it to airtight containers. It'll stay fresh for about three months, making it perfect for later cozy meals. Enjoy!
What Are the Best Toppings for 9-Bean Soup?
You can enhance your 9-bean soup with toppings like fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream. Crushed tortilla chips or a sprinkle of chili flakes add extra crunch and flavor!
Are There Any Gluten-Free Options for This Soup?
Yes, there are gluten-free options for your soup. Use gluten-free vegetable broth, and make certain your beans and any added spices are gluten-free. This way, you'll enjoy a delicious, safe meal without worrying about gluten.
