3-Bean Vegetable Soup

Since we are watching the KC Chiefs vs Cincinnati Bengals playoff game today, I decided it was the perfect day to Instant Pot a big batch of Vegetable and Bean soup for lunch/dinner. It’s a quick and easy dinner; can be started early in the morning, and just left to warm until lunch or dinnertime.

I don’t usually watch football games unless KC or Denver makes it to the playoffs. Glenn refuses to root for KC, though (traitor! 😉)… so we are cheering for opposites sides today.

I’ve been trying to perfect the spices in my vegetable soup recently, and I think that I’m getting close enough to write the recipe down now. In my opinion, the best thing about making soup is that you can just toss anything you have on hand in the pot; I think every time I make it, I use different amounts and types of vegetables.

Of course you need to start with a mirepoix (onions, celery, and carrots), but then the rest of the vegetables are changeable depending on what you have on hand.

Any 3 beans would work in this soup. I chose kidney, garbanzo, and cannellini because those are usually the 3 types of beans that I always have on hand. And if you plan ahead, you can soak dry beans overnight to use in the soup (I usually have dry beans, but always seem to forget to start them soaking the night before… so I end up using canned beans instead).

I’m so in love with the Instant Pot now. Best purchase we’ve made; although, it did take me awhile to start really using it much. Originally we bought a 3-quart Instant Pot several years ago; however, for soup it just was never big enough. We bought a second Instant Pot this year (6-Quart), and it’s perfect for making large batches of soup to give us leftover lunches for the whole week.

3-Bean Vegetable Soup

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Equipment

• 6 Quart Instant Pot

Ingredients

  

• 1 Onion, diced
• 3 stalks Celery, diced
• 3-4 Carrots, sliced
• 3 cloves Garlic. diced
• 2-3 Small Potatoes, dices in 1 inch pieces (if using larger russet potatoes, 1 is plenty)
• 1 cup Frozen Corn
• 1 cup Frozen Green Beans
• 1 cup Frozen Peas
• 1 (15½ oz) can Kidney Beans, drained and rinsed
• 1 (15½ oz) can Garbanzo Beans, drained and rinsed
• 1 (15½ oz) can Cannellini Beans, drained and rinsed
• 1 (15½ oz) can diced tomatoes
• 32 ounces Low-Sodium Vegetable Broth
• 2 cups water
• 1 Tablespoon Italian Seasoning
• ½ teaspoon Cayenne Pepper
• 2 teaspoons Salt (or to taste)
• ½- 1 teaspoon Pepper and More (or ½ teaspoon plain black pepper), optional
• 1 teaspoon Fennel Seeds
• ½ teaspoon Ground Turmeric
• 1-2 Bay Leaves (depending on size of leaves)
• 2 Tablespoons Lemon Juice (generally, the juice from 1 lemon)

Instructions

 

• Add all ingredients (except lemon juice) into Instant Pot
• Set pot for Soup/Broth (30 minute cycle)
• Allow pot to remain on warm until lid releases, or manually release the pressure.
• Remove the bay leaves and discard.
• Stir in the lemon juice.
• Ladle into bowls, and enjoy!
• Ladle leftover soup into storage bowls/containers and refrigerate. The leftover soup can also be frozen.

Notes

• This could also be made on the stove top, if you don’t have an Instant Pot.  
  1. Preheat 1-2 Tablespoons olive oil in a a large Dutch Oven or soup pot over medium heat.
  2. Once hot, add the diced onion, celery, and carrot to the pan.  Reduce the heat to low and cook, stirring occasionally, for about 10 minutes or until veggies soften.
  3. Add the potato, diced tomatoes, beans, broth/water, and spices (except lemon juice); stir.
  4. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato and beans are tender.
  5. Add the frozen corn, peas, and green beans, cover and simmer for 5 more minutes.  
  6. Remove the bay leaf and discard.
  7. Turn off heat and stir in lemon juice.
  8. Ladle into bowls, and enjoy!

Tried this recipe?Let us know how it was!