I’ve become something of a pro at taking cans of things out of the pantry, and odds and ends from the fridge and freezer and turning them into delicious soup using the Instant Pot.
This is a great recipe for when you just need a healthy, quick, satisfying meal from the pantry. This soup is super versatile. Swap whatever is listed for whatever you’ve got. Use up all of those annoying bits of things in the fridge, freezer, and pantry. Just don’t skip the killer combination of spices.
I use a 15-bean soup mix from the bulk or bagged bean section of my grocery store. The different beans cook at different rates, which works well because the larger beans end up whole and soft and the lentils completely disintegrate and thicken the soup beautifully. I’m usually not particularly enthusiastic about oil-free cooking, but this soup truly doesn’t need any oil. The flavorings and seasonings give this soup a richness and depth of flavor, and the avocado on top gives it the satisfaction factor. And it’s so incredibly nutritious.
- There are no wrong veggies for this soup. Some of my favorite soup veggies include:
- Bell pepper diced
- Onion diced
- Celery diced
- Butternut squash cubed
- Sweet potatoes cubed
- Carrots diced
- Tomatoes canned or fresh
- Zucchini sliced
- Eggplant diced
- Cabbage (shredded, add at the end of cooking)
- Green beans (add at the end of cooking)
- Dark greens (add at the end of cooking)
- Peas (fresh or frozen, add at the end of cooking)
- Corn (fresh or frozen, add at the end of cooking)
- 1 ½ cups soup mix beans (hydrates to about 4 protein servings)
- Avocado (to garnish)
- ½ cup dry grain (barley, rice, farro, etc) (4 oz)
Condiments & Spices
- 6 cups vegetable broth or water
- 3 garlic cloves minced
- 3 bay leaves
- 1 Tbsp dried thyme
- 1 tsp smoked paprika
- ½ tsp dried rosemary
- ½ tsp black pepper
- ¼ cup nutritional yeast (optional, add after cooking)
- 1 tsp good quality sea salt (add after cooking)
- If weighing your food, weigh out 4 veggie servings for the appropriate meal. (For example, you could weigh out 24 oz of veggies for four lunch portions, or 56 oz for four dinner portions).
- Add all of the ingredients to a large pot except for the nutritional yeast, salt, and avocado.
- If using an Instant Pot, use the longest cooking ingredient (probably the beans or grain to decide out how long to cook the soup. I like to use dry soup mix beans and pearled barley and I set it for 25 minutes with natural pressure release.
- If making this on the stovetop, you will want to use pre-cooked beans and use the grain cook time.
- After cooking, stir in the nutritional yeast (if using) and salt.
- Remove the bay leaves.
- Divide into 4 equal servings.
- Garnish with avocado and serve.