Ingredients

1 (1 lb.) bag 15 or 16 bean soup mix, about 2 cups

2 Tbsp. olive oil

2 cups minced onions

1 Tbsp. minced garlic

2 no salt vegetable bouillon cubes

7 cups water

2 cups diced butternut squash

1 cup minced celery

5 bay leaves

1 Tbsp. dried thyme

1 Tbsp. dried marjoram

1 Tbsp. smoked paprika

1 Tbsp. paprika

¼ cup nutritional yeast (optional)

1 Tbsp. balsamic vinegar

2 tsp. kosher salt

½ tsp. ground black pepper

Instructions

Step 1: Place the dry beans in a large bowl at least twice their size and fill about 3/4 full with water. Let the beans soak for at least 8 hours or quick-soak if you need to proceed faster.

Step 2: Heat olive oil in the Instant Pot using the sauté function on high until warm. Add the minced onions and sauté until translucent. Add the minced garlic and sauté for another minute or two, then turn off the sauté mode.

Step 3: If using no salt vegetable bouillon, add it now. If your bouillon contains salt, hold adding it until the final seasoning step with the balsamic vinegar.

Step 4: Add the water, soaked beans, diced butternut squash, minced celery, bay leaves, dried thyme, dried marjoram, smoked paprika, and paprika. Stir everything well to combine.

Step 5: Close the Instant Pot lid and set it to cook on high pressure for 16 minutes. When cooking is complete, allow the pressure to release naturally for at least 15 minutes. Then carefully release any remaining pressure manually before opening the lid.

Step 6: Stir in the nutritional yeast if using, balsamic vinegar, kosher salt, and ground black pepper. Adjust seasoning to taste, then serve.

Tips & Variations

For quicker preparation, use the quick-soak method for the beans by boiling them for 2 minutes and letting them sit covered for 1 hour.

Add a splash of hot sauce or crushed red pepper flakes for a spicy kick.

Substitute butternut squash with sweet potatoes or carrots for a different flavor profile.

If you prefer a thicker soup, mash a portion of the beans before adding the finishing ingredients.

FAQs

Can I use canned beans instead of dried beans?

While this recipe is designed for dried beans, you can use canned beans to save time. Add canned beans after sautéing the vegetables and reduce the cooking time accordingly, as canned beans don’t require pressure cooking. Adjust liquid amounts to avoid a too-thin soup.

What if I don’t have an Instant Pot?

You can make this soup on the stovetop by simmering soaked beans with the vegetables and spices for 1.5 to 2 hours, or until beans are tender. Keep the pot partially covered and add water as needed during cooking.