Ingredients
6
6 servings
- •1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
- •1 (14.5 ounce) can diced Italian-style tomatoes
- •8 cups vegetable broth
- •2 carrots, diced
- •1 onion, diced
- •2 stalks celery, chopped
- •2 cloves garlic, minced
- •1 teaspoon sea salt
- •1 teaspoon smoked paprika
- •0.5 teaspoon ground black pepper
Instructions
- Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutritional Facts
Per 6 servings
- Calories: 390
- Carbohydrate: 67g
- Fat: 2g
- Fiber: 27g
- Protein: 24g
- Sugar: 10g
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15 Bean Soup
