Are there better things than a world that’s currently under isolation? Lots. And chances are we have some non-perishables that have been collecting dust just waiting for a chance to be used. But before we panic we won’t be able to cook something satisfying, I am willing to bet you already have the essentials for an INCREDIBLY SIMPLE AND DELICIOUS soup right in your Instant Pot.
All it takes are TWO basic ingredients to get this soup started: beans and broth (or water). The rest of the seasonings are likely to be found in your cupboard and are totally up to you to customize this Basic Bean Soup into a hearty and delicious meal.
And since dried beans cook rapidly under pressure with no overnight soaking required, this is going to be done in record time.
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
This part is totally optional, but like so many recipes adds such a rich flavor foundation. If you can get your hands on some (and you should be able to), grab an onion…
…and dice it up.
Then, add some butter (or olive oil) to the Instant Pot and give it some heat.
…add in the onions.
Sauté for a few minutes…
…and then add some garlic (if you have it on hand).
Sauté for a moment longer and PRESTO! You just created a super flavorful foundation for this soup!
If you didn’t have the butter, onion and garlic, you’ll be starting here. Add in some broth of your choice (or water if you don’t have broth)…
…as well as some dried beans (NO need to have pre-soaked them for hours overnight!) Secure the lid and cook at high pressure.
When done, give everything a stir!
To achieve a thicker soup (which I prefer), use a slotted spoon to remove a cup of the beans and set aside.
Next, take an immersion blender or potato masher…
…and purée until the soup has thicken beautifully.
Add the reserved beans back to the pot.
And now, season using your favorite seasonings/spices already on-hand in your cupboard! (Check the yellow “Jeffrey Sez” section for what I used).
If you DIDN’T have onion and garlic on hand, you can also add in garlic and onion powder to achieve that flavor now as well!
Got some fresh, crumbled bacon or bacon bits? Great! Feel free to toss some in there!
Great! Feel free to toss some in there!
And if you want a little spice, a little hot sauce should do the trick! (You see where I’m going with this. You can basically add whatever you want – just be sure to not overdo the spices. Start with less and adjust everything to taste).
Give it all a final stir…
…place in bowls…
…show what you’ve accomplished out of basically nothing.
Try it out…
…and WHO KNEW?! Basic Bean Soup all of a sudden ain’t so basic!
Dinner is saved and so is your culinary reputation!
Enjoy, stay safe, be kind and eat well.
The Two Main Ingredients:
- 1 pound dried Great Northern or Cannellini beans (with dud beans picked out – no need to rinse or soak!)
- 6 cups broth of your choice (I used 6 teaspoons Garlic Better Than Bouillon + 6 cups water. You can also just water if you don’t have broth but broth adds more flavor)
The Optional Flavor Enhancers:
- 2 tablespoons (1/4 stick) salted butter OR 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 tablespoons (3 cloves) garlic, crushed or minced
Covered In Your Cupboard:
- ANY spices in your cupboard that you enjoy (NOTE: see the yellow “Jeffrey Sez” section for what I used)
- This step is optional for extra flavor! Add the butter or olive oil to the Instant Pot. Hit Sauté and adjust so it’s in the More or High setting. Once the butter’s melted and the oil’s heated (about 3 minutes), add in the onion and sauté for 3 minutes. Then, add in the garlic and sauté for 1 minute longer.
- Pour in the broth followed by the beans. Stir, secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. When done, allow a 20 minute natural release (meaning you do nothing for 20 minutes) and then follow with a quick release.
- Using a slotted spoon, remove 1 cup of the beans and set aside. Take an immersion blender (suggested) or potato masher and purée/mash the beans into the soup. Then, return the reserved cup of beans (NOTE: Should you wish to have a thin soup without puréeing, simply skip this step).
- Add in any spices you see fit to taste (NOTE: see the yellow “Jeffrey Sez” section for what I used).
- Ladle into bowls and enjoy!
The whole point of this recipe is for you to best make use out of your favorite seasonings you likely already have on-hand in your cupboard to achieve a flavor result that is beyond satisfactory and elevates basic beans and broth into a spectacular soup! There are NO right or wrong rules here – just be sure to start with smaller amounts of spice to avoid overkill. From there, you can adjust to taste.
For what I experienced myself (and greatly enjoyed), the spices I used are:
- 2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning (or oregano)
- 1/2 teaspoon liquid smoke
- 1 tablespoon maple syrup
- A few dashes hot sauce
- A few shakes of bacon bits (either 4 strips, freshly crumbled or jarred)
While I sautéed an onion in butter and garlic in Step 1 for a great flavor foundation, you do NOT need to do this if you don’t have these ingredients on hand. Instead, you can add in 1-2 teaspoons each of garlic powder/granulated garlic and onion powder in Step 4. But if you don’t have these spices either, don’t fret! Make up for it with anything that’s tasty to you.
Want to add in some frozen veggies? Good call! Stir them in at the very end with the spices in Step 4. The heat of the soup will warm them up in a few minutes.
Want a ham hock tossed in with the beans? Yum! Do it in Step 2 and remove in Step 3.
While not necessary, if you DO soak the beans in water for 4-8 hours before using, they are prone to be slightly softer with more even cooking than if you don’t soak them.
Don’t have dried beans and only canned? Use 3-4 cans and reduce pressure cook time to 5 minutes with a quick release.