This Instant Pot Summer Vegetable 15 Bean Soup is hearty, colorful, and full of fresh flavor. Made with Hurst’s 15 Bean Soup mix and a variety of summer vegetables, it’s an easy way to enjoy a healthy, satisfying meal without heating up the kitchen. The combination of beans, vegetables, and a savory ham seasoning packet makes this one of those bean soup recipes you’ll come back to again and again.
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Why You’ll Love This Recipe
This Instant Pot 15 Bean Soup recipe is packed with colorful vegetables, rich broth, and hearty beans for a simple but satisfying dinner.
The Instant Pot cuts cooking time dramatically, and the ham seasoning packet from Hurst’s HamBeens gives it that smoky homemade taste.
Ingredient Insights
- Hurst’s 15 Bean Soup: A mix of dry beans and lentils with a ham seasoning packet that gives rich, smoky flavor.
- Chicken broth: The base of the soup; low-sodium broth keeps the flavors balanced.
- Diced tomatoes with basil, roasted garlic, and onion: Adds depth and brightness.
- Tomato paste: Thickens the soup and boosts the tomato flavor.
- Onion and red bell pepper: Provide a mild sweetness that balances the beans.
- Zucchini and corn: Add color and a fresh crunch for a lighter summer feel.
- Lemon juice: Finishes the soup with a bright, clean flavor.
- Parsley: Adds color and freshness right before serving.
- Salt and black pepper: Adjust to taste after cooking.
How to Make Instant Pot Summer Vegetable 15 Bean Soup
Step One: Wash and sort the beans, removing any debris. Place them in a large bowl and cover with water by at least two inches. Soak for 8 hours or overnight.
Step Two: Drain and rinse the soaked beans, then add them to the Instant Pot. Pour in the chicken broth and stir to combine.
Step Three: Lock the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 5 minutes, then carefully do a quick release to remove the rest.
Step Four: Stir in the diced tomatoes, tomato paste, onion, bell pepper, zucchini, and corn. Be sure not to fill past the Instant Pot’s max line.
Step Five: Cook on high pressure again for 4 minutes, followed by a quick release.
Step Six: Open the lid and stir in the ham seasoning packet, lemon juice, and parsley. Season with salt and pepper to taste.
Serve warm with cornbread or a scoop of white rice. The broth is rich and flavorful, and the veggies add a nice pop of color.
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Substitutions & Variations
Make it vegetarian: Use vegetable broth and skip the ham seasoning packet.
Add protein: Try diced ham, shredded chicken, or cooked sausage.
Switch up the veggies: Green beans, carrots, or spinach all work well.
Crissy’s Tips for Success
- Soak the beans: Give them at least 8 hours or overnight. It cuts pressure-cooking time and improves texture.
- Choose your veggies wisely: You can swap in any vegetables you like. If using firm ones like potatoes or carrots, increase the second cook time.
- Use the ham seasoning packet: Don’t skip it. This adds so much flavor and gives that signature smoky broth.
- Finish with freshness: A squeeze of lemon juice and a handful of parsley brighten the soup and make it taste light and clean.
- Mind the fill line: You’ll need at least a 6-quart Instant Pot. Since vegetable sizes vary, never fill past the max line.
- Add more liquid if needed: Beans absorb liquid; stir in extra broth if it gets too thick.
- Let it rest: The flavors meld beautifully if you let the soup sit for 10 minutes before serving.
- Make it your own: A dash of chili powder or a few drops of liquid smoke can take the flavor of this Instant Pot Summer Vegetable 15-Bean Soup up a notch.
Bean Soup Storage Instructions
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stove.
Room temperature: Don’t leave out longer than 2 hours before refrigerating.
Frequently Asked Questions
Can I skip soaking the beans?
It’s best to soak them. Soaking shortens cooking time and helps the beans cook evenly.
Can I make Instant Pot Summer Vegetable 15-Bean Soup without an Instant Pot?
Yes. Simmer the soaked beans on the stove for 1 ½ to 2 hours until tender, then add the vegetables and seasoning as directed.
Can I use other Hurst’s HamBeens mixes?
Absolutely. Any of their bean soup varieties work well with this recipe.
If you liked this soup, try my Crock Pot 15 Bean Soup, Marry Me Chicken 15 Bean Soup, or Instant Pot 15 Bean Salsa Chili. Each one uses Hurst’s HamBeens for hearty, delicious bean soup that’s perfect for busy weeknights or cozy weekends.
More 15 Bean Soups
- Crock Pot 15 Bean Soup
- Crock Pot 15 Bean Salsa Chili
- 15 Bean Taco Soup
- Cajun 15 Bean Soup with Ham
- Cajun 15-Bean Soup with Turkey
Instant Pot Summer Vegetable 15-Bean Soup
Video
Ingredients
- 1 (20-ounce) bag Hurst’s 15-Bean Soup with ham seasoning packet
- 8 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with basil, roasted garlic and onion
- 2 tablespoons tomato paste
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 to 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
- 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.
- Rinse beans and add to the instant pot. Cover with the 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.Â
- 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.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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Tastes great. I did use frozen corn instead of corn off the cob. One question . Can you freeze the leftovers?
I haven’t tried it, but, it should be okay!
What brand of canned tomatoes are you using? I fine none that contain basil, roasted garlic and onions. If you get the first two ingredients you have to have oregano and no onions.
Can this recipe be freezer?Â
Has anyone made this and used cooked cut up ham pieces to throw in with the veggies? TIA
I haven’t tried that with this recipe, Rebecca, but it would be amazing with ham!
I’m a vegetarian. Is there anything I can use instead of the ham packet?Â
Hi Lyns! There are actually no animal products in the ham flavoring packet. You can see a list of the ingredients here: https://hurstbeans.com/products/ham-beens-original-15-bean-soup