Great Northern Bean Soup Instant Pot Recipe
Description
This great northern bean soup is an easy and comforting meal that is perfect for any time of the year. This soup is made with canned great northern beans, fresh vegetables, flavorful herbs and spices, and a few simple pantry ingredients. It's a delicious and hearty soup that is sure to satisfy your cravings. It's also vegan-friendly, gluten-free, and dairy-free. This soup is made in the Instant Pot, so it's quick and easy to make. It's the perfect dish for a busy weeknight or a cozy weekend dinner. So grab your ingredients and let's get cooking!
Prep Time
This soup is ready to eat in just 30 minutes. All you need to do is prepare the ingredients and throw them in the Instant Pot. The soup is ready in no time at all!
Cook Time
This soup only needs to cook in the Instant Pot for 15 minutes. It's ready in just a few minutes, so you can have a delicious and hearty soup that is ready to enjoy in no time!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 3 cups spinach
- 1/4 cup fresh parsley, chopped
Instructions
1. Set the Instant Pot to the sauté setting and add the olive oil. When the oil is hot, add the onion and garlic and cook for 3-4 minutes until the onion is softened. Add the carrots and celery and cook for another 3-4 minutes until the vegetables are softened.
2. Add the oregano, basil, thyme, cumin, smoked paprika, salt, and pepper and stir to combine. Pour in the vegetable broth, then add the beans and stir to combine. Secure the lid on the Instant Pot and set it to manual high pressure for 15 minutes.
3. When the timer is done, allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure. Once the pressure has been released, remove the lid and stir in the spinach and parsley. Taste and adjust seasoning if necessary.
4. Serve the soup with a sprinkle of fresh parsley, if desired. Enjoy!
Equipment
This recipe requires an Instant Pot or other pressure cooker for best results. You will also need a cutting board, knife, and measuring cups and spoons.
Notes
This recipe can easily be doubled or tripled to make a larger batch. It also freezes well, so you can make a big batch and store some of it for later. To freeze, simply let the soup cool completely, then transfer it to an airtight container and store in the freezer for up to 3 months.
Nutrition: Per Serving
- Calories: 163 kcal
- Carbohydrates: 28 g
- Protein: 8 g
- Fat: 3 g
- Saturated Fat: 1 g
- Sodium: 697 mg
- Potassium: 577 mg
- Fiber: 8 g
- Sugar: 5 g
- Vitamin A: 2860 IU
- Vitamin C: 14 mg
- Calcium: 86 mg
- Iron: 2 mg
Recipe Tips
This soup can easily be customized to suit your taste. Feel free to add in other vegetables like bell peppers or mushrooms, or try adding different spices or herbs. You can also swap out the great northern beans for any other type of bean. To make the soup more filling and nutritious, try adding cooked quinoa, brown rice, or barley.
For a creamier soup, try blending the cooked soup in a blender or food processor. A stick blender works great for this. You can also add a splash of coconut milk or almond milk for a creamy and dairy-free option.
This soup is a great way to use up any leftover vegetables you have on hand. Feel free to add in whatever vegetables you have in your fridge. Use any combination of vegetables that you like, such as zucchini, squash, bell peppers, mushrooms, or cauliflower.
This soup is delicious served with a side of crusty bread or a green salad. It's also great served with a dollop of vegan sour cream or yogurt for a creamy, tangy flavor. Enjoy!
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