Vegan Instant Pot Mexican White Bean Soup Stovetop Instructions Recipes
VEGAN INSTANT POT MEXICAN WHITE BEAN SOUP (+ STOVETOP INSTRUCTIONS)
This comforting and heart-warming White Bean Soup is packed with flavorful Mexican spices for a truly delicious vegan soup recipe that is healthy, easy to make and can be made with soaked or unsoaked dry white beans! Both Instant Pot pressure cooker and stovetop instructions are included for this spicy, smoky, keto friendly soup!
Provided by Kristen Wood
Categories Instant Pot Soup Vegan
Time 1h
Number Of Ingredients 17
Steps:
- Prior to making soup, optionally soak beans in water for 4 hours (or longer).
- Set Instant Pot to saute mode. Add oil, onion, garlic and chile. Saute for 5 minutes.
- Add spices. Saute for 2 minutes longer.
- Add beans and water/broth. Give a good stir, then place on lid. Seal pressure valve and set the Instant Pot to manual high pressure for 35 minutes.
- Let pressure release naturally for 10 minutes. Release steam and remove lid.
- Stir in vinegar and sugar, then salt to taste.
- Garnish with parsley/cilantro, serve and enjoy!
- Note: For stovetop method, soak beans for at least four hours prior to cooking.
- In large pot heat oil over medium heat. Add onion, garlic and chile. Saute for 5 minutes.
- Add spices. Saute 2 minutes longer.
- Add vegetable broth or water and soaked beans.
- Bring pot to a boil, cover and reduce to a simmer.
- Simmer for 1-2 hours or until beans are tender, adding more broth or water if necessary.
- Stir in vinegar and sugar. Salt to taste.
- Garnish with parsley/cilantro, serve and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 146 kcal, Carbohydrate 23 g, Protein 7 g, Fat 3 g, Sodium 1108 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 2 g
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