Vegetable bean soup is one of our standby dishes in the fall and winter. I make it every couple of weeks in the Instant Pot. Using the Instant Pot is a very carefree way of making this soup but you can certainly cook it on the stove top.
The basics of the soup are the same each time but you can vary it by the type of beans and veggies and herbs you use. I used a mix of fresh and frozen garden vegetables. Unlike our Capucijner pea soup, the dry beans were from the market.
Here’s the list of ingredients:
2 cups dry beans (I used 1 cup kidney and 1 cup great northern beans – either soaked overnight or quick soaked for 1 hour with boiling water poured over them)
6 cups of veggie broth (I use Better Than Bouillon – no chicken base)
1 cup tomatoes (canned or frozen from your bountiful garden!)
5-6 cups chopped veggies –
onion, carrots, celery, sweet potato, white potato, summer squash (frozen), kale, collards, cabbage, garlic, etc.
Spices and herbs:
1 tsp. cumin
1 tsp. turmeric
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. Aleppo pepper or red pepper flakes
1 tsp. salt
Freshly ground black pepper
Drain the beans and add all ingredients to the Instant Pot. Set the pressure on high for 15 minutes then use a natural release. This can take 20-30 minutes depending upon how full the pot is. Adjust the seasonings and serve.
If cooking on the stove top you will probably need to add a cup or two more of broth because you will have more steam evaporation. Simmer for at least an hour until the beans are soft.
My frozen tomatoes for this batch of soup also had zucchini, onion and kale mixed with it. I always freeze a lot of plain tomatoes but also mix it up a little depending upon what’s ready in the garden.
Please just use this as a guideline. Use your own favorite beans, veggies and herbs.