Description
This Easy Vegan White Bean Soup is a creamy and hearty dish made quickly using the Instant Pot. Packed with protein and fiber, it’s infused with savory herbs and perfect for a nutritious, comforting meal any day of the week.
Ingredients
Soup Ingredients
- 2 cups cooked white beans (or 1 can, drained)
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 carrot, chopped
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Using the Instant Pot on the sauté setting, cook the diced onion and minced garlic for about 2 minutes until fragrant and translucent.
- Add Main Ingredients: Add the cooked white beans, chopped carrot, vegetable broth, and thyme into the Instant Pot with the sautéed aromatics. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 8 minutes.
- Release Pressure: Once cooking is complete, perform a quick release of the pressure to safely open the lid.
- Blend for Creaminess: Use an immersion blender to partially blend the soup inside the pot to your desired level of creaminess without fully pureeing it.
- Season and Serve: Taste the soup and adjust salt and pepper as needed before serving warm.
Notes
- For extra nutrients, add chopped kale or spinach in with the broth before cooking.
- You can use canned beans for convenience but rinse them well to reduce sodium.
- Partial blending creates a creamy texture while keeping some bean chunks for heartiness.
- This soup freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Soup / Main
- Method: Instant Pot
- Cuisine: American
