Dear Crissy

Instant Pot Summer Vegetable 15 Bean Soup

Celebrate the flavors of the season with this delicious Instant Pot summer vegetable 15 bean soup! This soup is easy to make and loaded with flavor. It’s also easy to customize based on the vegetables you have available!

I’d like to thank Hurst’s Brand for sponsoring this recipe!

Y’all, I adore soup. I refuse to give it up, even during the hot summer months.

This easy Instant Pot summer vegetable 15 beans soup is the perfect way to utilize your summer harvest!

This soup is absolutely bursting with delicious flavor, and it’s so simple to put together in your pressure cooker.

Instant Pot Summer Vegetable 15-Bean Soup

Instant Pot Summer Vegetable 15 Bean Soup Recipe

Of course, I’m a total sucker for Hurst’s 15 Bean Soup. Just look at how pretty those multi-color beans are!

Instant Pot Summer Vegetable 15-Bean Soup

You can pick this product up in the dry beans area of your local grocery store. I get mine at Kroger, and I always make sure to have a few bags in my pantry.

How to make Instant Pot Summer Vegetable 15 Bean Soup

Time needed: 9 hours.

Want to make this yummy soup? Here’s what you’ll need to do!

  1. Rinse, sort, and soak beans

    Rinse your beans and sort, removing any imperfect beans. Place beans in a large bowl or pan and cover them with water by at least 2 inches. Let the beans soak for 8 hours, or overnight. This step will really cut down on your cooking time!

  2. Pressure cook the beans

    Rinse beans one more time before adding them to your Instant Pot. Note, you will want to use a 6-quart or larger pot for this recipe. Cover the beans with the 8 cups of chicken broth and stir. Set your Instant Pot to high pressure for 15 minutes, with a 5-minute natural release. Carefully release the remaining pressure after the 5 minutes has elapsed.

  3. Meanwhile, prep your vegetables

    Wash your vegetables and chop into bite-size pieces. Note, if you are using zucchini, be careful not to chop the pieces too small, as they will soften quite a bit during cooking.

  4. Final cook, finish, and serve

    Stir in the fresh vegetables, tomato paste, and the can of diced tomatoes. Cook on high pressure for another 4 minutes, with a quick pressure release. Remove the lid and stir in the ham flavor seasoning packet and salt and pepper to taste. Finish with a squeeze of fresh lemon juice and fresh chopped parsley. Enjoy!

Crissy’s Tips for Success

  • I highly recommend soaking the beans ahead of time for this recipe. Giving them 8 hours (or overnight) will really cut down on your cooking time and it seems to produce a better result.
  • You can use any summer vegetables that you prefer for this recipe. If you choose harder vegetables like carrots or potatoes, you may need to increase the second cook time. Try to choose vegetable combinations with similar cooking requirements.
  • Don’t skip using the ham seasoning packet in the bag of 15-Bean Soup! This adds a lot of flavor!
  • Finishing with a squeeze of lemon juice and fresh parsley brightens the dish and boosts the freshness factor.
  • This recipe will require at least a 6-quart Instant Pot. With that said, since vegetable quantities may vary, just be certain never to fill your pot up past the max fill line!

Be sure to check out the tutorial video to get an inside peek at the cooking process. I hope you love this recipe as much as we do!

More Tasty 15 Bean Soup Recipes

Instant Pot Summer Vegetable 15-Bean Soup

Instant Pot Summer Vegetable 15-Bean Soup

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 8 hours
Total Time: 9 hours

Full of flavor, this summer vegetable 15-bean soup is the perfect Instant Pot dinner!

Ingredients

  • 1 (1lb. 4oz.) Bag Hurst’s 15-Bean Soup with ham seasoning packet
  • 8 cups chicken broth
  • 1 (14.5oz.) can diced tomatoes with basil, roasted garlic, and onion
  • 2 tablespoons tomato paste
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 or 2 small zucchini, chopped into chunky but bite-size pieces
  • 2 ears corn, cut off the cob
  • 1 tablespoon fresh lemon
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Wash and sort beans. Place beans in a large bowl or pan and cover them with water by at least 2 inches. Let the beans soak for 8 hours or overnight.
  2. Rinse beans and add to the instant pot. Cover with the 8 cups of chicken broth and stir. Set to high pressure for 15 minutes with a 5-minute natural release. Carefully release the remaining pressure after 5 minutes. 
  3. Stir in the diced tomatoes, tomato paste, onion, bell pepper, zucchini, and the corn. Note, be careful not to surpass max fill line! You may need to cut back on some veggies if it's looking too full. Cook on high pressure for another 4 minutes with a quick release. Remove the lid and stir in the ham flavor seasoning, then stir in the lemon juice and parsley.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 203 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 2350mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 12g Sugar: 8g Sugar Alcohols: 0g Protein: 13g

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5 comments

  1. Can this recipe be freezer? 

  2. Has anyone made this and used cooked cut up ham pieces to throw in with the veggies? TIA

  3. I’m a vegetarian. Is there anything I can use instead of the ham packet? 

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