Name: Easy Instant Pot Bean Soup, Vegan, Oil-Free
Prep time: 5 min
Cook time: 50 min
Total time: 60 min
Yield: 10 servings
Ingredients: 1/2 cup dried black beans; 1/2 cup dried garbanzo beans; 1/2 cup pinto beans; 1/2 cup great northern beans; 1/8 cup dry red lentils; 1/8 cup dry brown or yellow lentils; 1/8 cup dry split peas; 1 tsp oregano; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp marjoram; 1/2 tsp paprika; 1/2 tsp sage; 1/2 tsp ground black pepper; 5 cups water; 28 oz can of crushed tomatoes; 15 oz can of corn kernels drained; 2 1/2 tsp sea salt; 1/4 cup fresh cilantro optional; Fresh sliced avocado optional

Recipe

Easy Instant Pot Bean Soup, Vegan, Oil-Free

This bean soup is a lifesaver for busy days where you don't have time to cook and want something comforting.

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Easy Instant Pot Bean Soup, Vegan, Oil-Free

Yield: 15 servings
Prep: 5 minutes
Cook: 50 minutes
Total: 60 minutes
Additional Time: 5 minutes

Ingredients

3/4 cup dried black beans
3/4 cup dried garbanzo beans
3/4 cup pinto beans
3/4 cup great northern beans
3/16 cup dry red lentils
3/16 cup dry brown or yellow lentils
3/16 cup dry split peas
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp marjoram
3/4 tsp paprika
3/4 tsp sage
3/4 tsp ground black pepper
7 1/2 cups water
42 oz can of crushed tomatoes
22 1/2 oz can of corn kernels drained
3 3/4 tsp sea salt
3/8 cup fresh cilantro optional
Fresh sliced avocado optional — original amount unchanged; adjust manually

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 servings.

1/2 cup dried black beans
1/2 cup dried garbanzo beans
1/2 cup pinto beans
1/2 cup great northern beans
1/8 cup dry red lentils
1/8 cup dry brown or yellow lentils
1/8 cup dry split peas
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp marjoram
1/2 tsp paprika
1/2 tsp sage
1/2 tsp ground black pepper
5 cups water
28 oz can of crushed tomatoes
15 oz can of corn kernels drained
2 1/2 tsp sea salt
1/4 cup fresh cilantro optional
Fresh sliced avocado optional

Instructions

Put the 7 kinds of dry beans in the Instant Pot and rinse & sort them.
Add the spices (do NOT add salt now).
Add 5 cups water.
Close lid, set valve to sealing, and press "Pressure Cook" or "Manual" to pressure cook on high pressure for 50 minutes.
Allow it to release naturally for 10-30 minutes, then gently release the pressure by slowly turning the valve to "venting."
Stir in the whole can of crushed tomatoes, corn kernels, salt, and fresh cilantro (if desired!). Serve with fresh, ripe avocado slices.

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https://adfreecook.com/instant-pot-bean-soup/