Ingredients
Scale
- 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
- 1/4 cup nutritional yeast, optional
- 1 Tbsp. balsamic vinegar
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
Instructions
- Place the dry beans in a large bowl that’s at least twice the size of the dried beans, and fill about 3/4 full with water. Let the beans soak for at least 8 hours. Or you can quick-soak the beans if you want to make this recipe now.
- Heat the olive oil on high sauté until warm, then add the onions and sauté until translucent. Add the garlic and sauté a minute or two more. Turn the Instant Pot off.Â
- If you are using no salt bouillon add now, but if it has salt in it add with the balsamic before serving instead!
- Add the water, beans, butternut squash, celery, bay leaves, thyme, marjoram, smoked paprika, and paprika. Stir well.
- Cook on high pressure for 16 minutes. Let the pressure release naturally for at least 15 minutes, also known as do nothing, then you can finish releasing the pressure manually until the pin drops and you can open the lid of your Instant Pot.
- Stir in the nutritional yeast if using, as well as the balsamic vinegar, kosher salt, and black pepper, then serve.
- This will keep in a cold fridge for about 1 week, and in the freezer for up to 3 months.