About the Recipe
This Bean & Veggie Soup (IP) is a simple, nourishing meal that comes together in minutes using your Instant Pot. Packed with a trio of beans, fire-roasted tomatoes, and a variety of colorful vegetables, it’s rich in protein, fiber, and flavor. Smoked paprika and herbs add warmth and depth, creating a comforting, satisfying soup that’s perfect for busy weeknights or meal prep. Naturally vegan, gluten-free, and full of wholesome ingredients, it’s a go-to plant-based favorite.
Ingredients
2 Tbsps water
1 onion, diced
4-5 cloves garlic, minced
1 can or 1 ½ cups black beans, rinsed and drained
1 can or 1 ½ cups red kidney beans, rinsed and drained
1 can or 1 ½ cups chickpeas, rinsed and drained
14-ounce can crushed or diced fire roasted tomatoes
16-ounce bag or about 3 ½ cups frozen mixed vegetables
3 cups reduced-sodium vegetable broth
1 tsp smoked paprika
1 tsp black pepper
1 tsp dried parsley
1 tsp oregano
Preparation
Sauté the onion in water in your IP until translucent.
Add the garlic and sauté for one more minute.
Add the remaining ingredients, mix well and set your IP to 2 minutes.
When cooking is done. Release pressure and enjoy!
Store leftovers in freezer-safe containers.
No animals were harmed during the creation of this recipe!
