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Simple Veggie Bean Soup

Instant Pot and Stove Top Directions
Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1/2 yellow onion about 1 cup / 120g, chopped
  • 1/2 cup celery about 2 stalks / 70g, chopped
  • 1/2 cup carrot 1 small carrot / 75g, chopped
  • 2 green onions use the green part and the white parts, chopped
  • 1 tomato about 1 cup / 140g, chopped
  • 2 garlic cloves minced
  • 2 cups cooked cannellini beans 345g
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 5 or 6 turns cracked black pepper
  • 2 1/2 cups water 590ml
  • 1/4 cup fresh parsley 5g, chopped
  • 1 cup bok choy 45g, chopped

Stove Top Ingredients

  • 1/2 yellow onion about 1 cup / 120g, chopped
  • 1/2 cup celery about 2 stalks / 70g, chopped
  • 1/2 cup carrot 1 small carrot / 75g, chopped
  • 2 green onions use the green part and the white part, chopped
  • 1 tomato about 1 cup / 140g, chopped
  • 2 garlic cloves minced
  • 2 cups cooked cannellini beans 345g / already made
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 5 or 6 turns cracked black pepper
  • 3 cups water 710ml
  • 1/4 cup fresh parsley 5g, chopped
  • 1 cup bok choy 45g, chopped

Instructions

Instant Pot Directions

  • Press the sauté button and allow the inner pot to heat up for two minutes. Add the onion, celery, carrot, green onions, tomato, and garlic and cook for about 5 minutes, stirring occasionally (leave the lid off).
  • Turn off the Instant Pot and add the beans, dill, basil, marjoram, paprika, salt and pepper and stir. Add the water and stir one more time. Lock the lid into place and make sure the nozzle is in the sealing position. Use the manual setting and set the timer for 5 minutes.
  • When the time is up, use the natural release method. It will take about 18 minutes for the pressure to come down. When the pressure is totally down, take the lid off the pot and allow the soup to cool for about 10 minutes. Stirring the soup helps it cool faster.
  • Take about one cup of soup out of the pot and blend it in your blender until it’s creamy and smooth. Pour it back in the pot, add the parsley and the bok choy and stir. Add salt and pepper to taste of needed.

Stove Top Directions

  • Heat a large pot over medium heat for about 2 minutes and then add the onion, celery, carrot, green onions, tomato, and garlic, and cook for about 5 minutes, stirring occasionally.
  • Add the beans, dill, basil, marjoram, paprika, salt, pepper and water, and stir. Bring to a boil and then turn the heat down slightly and place a lid on the pot at an angle.
  • Simmer for 20 minutes, until the veggies are soft.
  • Allow the soup to cool for about 10 minutes. Stirring the soup helps it cool faster.
  • Take about one cup of soup out of the pot and blend it in your blender until it’s creamy and smooth. Pour it back in the pot, add the parsley and the bok choy and stir.
  • Add salt and pepper to taste if needed.