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Instapot Hearty Winter Vegetable Bean Soup

Delicious winter vegetables and hearty white Canary Beans come together for this satisfying Instapot Plant-Based Winter Vegetable Bean Soup.  A quick oil-free sauté with dried spices creates the base for a flavorful vegetable broth.  The Instapot Pressure Cooker makes easy work to finish the cooking, but you can also make this healthy vegan recipe on the stovetop or in a Slow Cooker.
Prep Time6 hours
Cook Time50 minutes
Course: Lunch, Soup
Cuisine: American, Healthy, South American, Vegan, Vegetarian
Keyword: beans, comforting, easy, gluten-free, healthy, hearty, Instapot, low-calorie, meal prep, oil-free, plant-based, pressure cooker, protein, vegan, vegetarian, winter
Servings: 4
Calories: 230kcal

Ingredients

  • 1 cup dry Canary Beans soaked overnight*
  • 1 Carrot
  • 1 Turnip
  • 3 stalks Celery
  • 1 teaspoon dried Basil
  • 1 teaspoon dried Thyme
  • 1 bunch Red or Green Chard
  • 1 15-ounce can Diced Tomatoes
  • 1 bay leaf
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

To Soak the Beans

  • Cover the beans with 2-3 inches of water. Soak overnight, or at least 6 hours, in the refrigerator. You can skip this step if you’re using canned or pre-cooked beans.
  • Alternatively, you can "quick soak" the beans. Place the beans in a medium pot and cover with 1 inch of water. Put the lid on and bring to a boil. Let simmer 1 minute. Turn off the heat and let soak for 10 more minutes, in the hot water. Drain, rinse, and use in the recipe as directed.

To make the Winter Vegetable Soup:

  • Select the Sauté setting on your Instapot. While the Instapot heats up, peel and dice the carrot and turnip. Trim and chop the celery into bite-sized pieces. Add the diced vegetables to the Instapot. Stir immediately to prevent sticking. Sauté for 5 minutes, until golden brown, stirring off to ensure even cooking.
  • While the vegetables sauté, use your hands to strip the Red Chard leaves off of the stalks. Set the leaves aside for later. Trim the stalks and chop into bite-sized pieces, like you did with the celery. Once the vegetables have sautéed, add the dried basil, thyme, and chopped chard stalks. Sauté another 1-2 minutes, just until the spices become aromatic.
  • To finish cooking the soup: Drain and rinse the soaked Canary Beans. If using canned beans, drain and rinse. Add the beans, the canned tomatoes (and their juices), the bay leaf, and 6 cups of water to the Instapot. Secure the lid on the Instapot. Change the setting from Saute to “Bean/Chili – Normal”. The timer should automatically set for 30 minutes but follow your model’s guide for cooking beans.
  • To finish the soup: Roughly chop the reserved Chard leaves. Once the timer is finished, carefully vent the steam from the Instapot. If you’re not around, the Instapot will automatically do this and change to a “Keep Warm” setting. A few minutes before you’re ready to eat, remove the lid. Stir in the chopped chard leaves, along with the salt and pepper.
  • Serve and Enjoy!

Notes

Yield: 10 Cups