This Instant Pot Summer Vegetable 15 Bean Soup is vibrant, filling, and bursting with fresh summer flavor. Built around Hurst’s 15-bean mix with its ham seasoning packet and loaded with summer vegetables, this recipe delivers a satisfying, weeknight-friendly meal without heating up the kitchen. The beans provide a hearty base, while the vegetables and bright finish keep the soup light and approachable.
Thank you to Hurst’s Brand for sponsoring this post.
Why You’ll Love This Recipe
This Instant Pot 15 Bean Soup combines colorful summer vegetables with a rich, savory broth for a comforting yet fresh dish. The Instant Pot dramatically reduces active cooking time, and the included ham seasoning packet adds a smoky, homemade depth of flavor that pairs perfectly with the beans and produce.
Ingredient Insights
- Hurst’s 15 Bean Soup: A convenient mix of dried beans and lentils plus a ham seasoning packet that contributes a smoky, savory base.
- Chicken broth: Use low-sodium for better control over saltiness.
- Diced tomatoes with basil, roasted garlic, and onion: Adds brightness and complexity.
- Tomato paste: Deepens the tomato flavor and slightly thickens the broth.
- Onion and red bell pepper: Provide sweetness and body.
- Zucchini and corn: Bring summer freshness, color, and texture.
- Lemon juice and parsley: A finishing touch that brightens the entire soup.
- Salt and black pepper: Adjust to taste after cooking.
How to Make Instant Pot Summer Vegetable 15 Bean Soup
Step One: Sort and rinse the beans, removing any debris. Place them in a large bowl, cover with at least 2 inches of water, and soak for 8 hours or overnight.
Step Two: Drain and rinse the soaked beans. Add them to the Instant Pot and pour in the chicken broth; stir to combine.
Step Three: Secure the lid and cook on high pressure for 15 minutes. Allow a 5-minute natural pressure release, then carefully perform a quick release to vent the remaining pressure.
Step Four: Stir in the diced tomatoes, tomato paste, diced onion, red bell pepper, chopped zucchini, and cut corn. Make sure you do not exceed the Instant Pot’s maximum fill line; reduce the vegetable amounts if needed.
Step Five: Cook on high pressure for 4 minutes, then immediately use a quick release.
Step Six: Open the lid and stir in the ham seasoning packet, lemon juice, and chopped parsley. Taste and adjust with salt and pepper.
Serve the soup warm with cornbread or a scoop of rice. The broth is flavorful and the vegetables add freshness and color.
Substitutions & Variations
Make it vegetarian: Swap chicken broth for vegetable broth and omit the ham seasoning packet.
Add protein: Stir in diced ham, shredded chicken, or cooked sausage for a meatier version.
Change the vegetables: Green beans, carrots, or spinach work well — if using dense vegetables like carrots or potatoes, increase the second pressure-cooking time slightly.
Crissy’s Tips for Success
- Soak the beans: An 8-hour or overnight soak shortens pressure time and yields a better texture.
- Watch the fill line: Use at least a 6-quart Instant Pot and avoid overfilling — you may need to reduce vegetable quantities.
- Finish with brightness: Lemon juice and parsley lift the flavors and keep the soup from feeling heavy.
- Adjust liquid: Beans absorb liquid as they sit; add extra broth if the soup thickens too much.
- Personalize it: A pinch of chili powder or a few drops of liquid smoke can enhance the flavor if you want more heat or smokiness.
- Let it rest: Let the soup sit 10 minutes before serving so the flavors meld.
Bean Soup Storage Instructions
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Room temperature: Do not leave the soup out more than 2 hours before refrigerating.
Frequently Asked Questions
Can I skip soaking the beans?
Soaking is recommended. It shortens cooking time, promotes even cooking, and improves digestibility.
Can I make this soup without an Instant Pot?
Yes. After soaking, simmer the beans on the stovetop for 1½ to 2 hours until tender, then add the vegetables and seasonings and continue to simmer until the vegetables are cooked.
Can I use other Hurst’s HamBeens mixes?
Yes. Any of Hurst’s bean soup mixes will work nicely with this recipe; adjust seasoning and liquid as needed.
Hearty Bean Soup Recipes
- Crock Pot 15 Bean Soup
- 15 Bean Salsa Chili
- 15 Bean Taco Soup
- Cajun 15 Bean Soup with Ham
- Cajun 15 Bean Soup with Turkey
Instant Pot Summer Vegetable 15-Bean Soup
Ingredients
- 1 1 lb. 4 oz. bag Hurst’s 15-Bean Soup with ham seasoning packet
- 8 cups chicken broth (low-sodium)
- 1 14.5 oz can diced tomatoes (with basil, roasted garlic, and onion)
- 2 tablespoons tomato paste
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 or 2 small zucchini, chopped into bite-size pieces
- 2 ears corn, cut off the cob
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
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Wash and sort the beans. Place them in a large bowl and cover with at least 2 inches of water. Soak for 8 hours or overnight.
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Rinse the soaked beans and add to the Instant Pot. Pour in 8 cups of chicken broth and stir. Cook on high pressure for 15 minutes, allow a 5-minute natural release, then carefully quick release remaining pressure.
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Stir in the diced tomatoes, tomato paste, onion, bell pepper, zucchini, and corn. Be careful not to exceed the max fill line; reduce vegetables if needed. Cook on high pressure for 4 minutes, then quick release. Remove the lid and stir in the ham seasoning packet, lemon juice, and parsley. Season with salt and pepper to taste.
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Nutrition
Nutrition values are estimates from a nutrition calculator and are provided for informational purposes only. They are not a substitute for professional medical advice.
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