Skip to content Skip to sidebar Skip to footer
Home / bean / instant / navy / recipe / soup

Instant Pot Navy Bean Soup

Post a Comment

Vegetarian Navy Bean Recipes Dandk Organizer
Vegetarian Navy Bean Recipes Dandk Organizer from dandkmotorsports.com

This comforting navy bean soup is made in the Instant Pot, making it an easy and quick meal to prepare. Not only is it delicious and filling, but it's also vegan and gluten-free so it can be enjoyed by everyone. With a few simple ingredients, you can have this healthy soup on the table in no time!

Description

This Instant Pot navy bean soup is a delicious and comforting dish that comes together quickly. It’s vegan, gluten-free, and packed with nutrition. It features navy beans and aromatics like onion, garlic, and celery, and gets its flavor from smoked paprika and a hint of rosemary. This soup is hearty and flavorful and sure to please the whole family.

Prep Time

This soup comes together quickly. Prepping the ingredients is the only time-consuming part, but it doesn’t take more than 15 minutes. After that, you’ll be ready to cook your soup in the Instant Pot.

Cook Time

Cooking the soup in the Instant Pot will take around 20 minutes. Once the cooking time is up, you’ll have to wait for the pressure to release naturally, which can take up to 10 minutes. Then you can open the lid and enjoy your soup!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 2 cups navy beans, soaked overnight and drained
  • Salt and pepper to taste
  • Chopped fresh parsley, for topping

Instructions

  1. Turn the Instant Pot to the sauté setting and add the olive oil.
  2. When the oil is hot, add the onion, garlic, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  3. Add the smoked paprika and rosemary, and cook for 1 minute more.
  4. Add the vegetable broth and navy beans and stir to combine.
  5. Secure the lid and turn the vent to the sealed position. Cook on high pressure for 20 minutes.
  6. When the cooking time is up, wait for the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
  7. Carefully remove the lid and season the soup with salt and pepper to taste.
  8. Ladle the soup into bowls and top with chopped parsley.
  9. Enjoy!

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Notes

You can use canned navy beans instead of soaking the beans overnight, but the texture of the soup will be slightly different. If you are using canned beans, reduce the cooking time to 10 minutes. You can also substitute other beans, such as pinto or cannellini beans, if you prefer.

Nutrition: Per Serving

  • Calories: 180
  • Fat: 3g
  • Carbohydrates: 28g
  • Protein: 11g
  • Fiber: 10g
  • Sugar: 1g
  • Sodium: 590mg

Recipe Tips

  • This soup is great served with a side of crusty bread or a simple green salad.
  • You can also add a can of diced tomatoes to the soup for a little extra flavor.
  • If you want to make this soup more substantial, you can add some cooked quinoa or diced potatoes.
  • This soup can be made ahead and frozen for an easy meal later on.

This Instant Pot navy bean soup is a delicious and comforting meal that takes minimal effort to make. With its simple ingredients and easy instructions, you'll have a hearty and healthy soup on the table in no time. Whether you’re looking for a quick weeknight dinner or a simple vegan meal, this soup is sure to satisfy.


Post a Comment for "Instant Pot Navy Bean Soup"