This post is sponsored by my good friends at Hurst’s Hambeens ®.
I often hear how expensive it is to eat “Vegan”. My reply would be they obviously have not priced dried beans, because this little 1 lb package of Great Northern Beans from my friends at Hurst’s Hambeens ®” costs less than a couple of bucks, and will practically feed an army!
Especially when you make this killer Vegan Ham and Bean Soup in your Instant Pot.
Cooking dried beans used to be an all-day chore, what with the soaking and the simmering. But with the invention of the Instant Pot Pressure Cooker, now you can have a homemade Vegan Ham and Bean Soup like this in about an hour.
And don’t let those little packages of beans deceive you. A 1 lb bag of dried beans will yield about sixteen 1/2 cup servings, and that does not take into consideration the other soup ingredients we are going to add.
Let’s just say a bag of beans will feed you and your family for at least a few days if not longer.
Now let’s talk nutrition. Because as well as being “too expensive to eat this way”…. Vegans can not possibly get enough protein either. Right?
“But where do you get your protein?”
Great Northern beans are an excellent source of protein. For 209 calories, a 1-cup serving will give you 15 grams of protein with less than a gram of fat. Plus, beans are full of fiber, the indigestible part of plants that helps regulate blood sugar and makes you feel full longer. One cup of Great Northern beans contains 12 grams of fiber, or about half of your daily needs.
And before we get on with the recipe, I just wanted to give a quick shout-out to NK Hurst for reaching out to me. This is a 4th generation FAMILY RUN business that was started in 1938. I love beans and to me, there is no better way to dispel these money and protein myths that have evolved around Plant-Based eating than sharing a good bean soup recipe.
And I was assured by the great-grandson of the founder himself – that all the ingredients in each bag of Hurst’s Hambeens are indeed 100% vegan.
Now, let’s eat!
Vegan Ham and Bean Soup for the Instant Pot
Start by using the SAUTE function on your Instant Pot to soften 1 medium diced onion, 2 medium sliced carrots (about 1 cup), and about 1 cup of diced portobello mushrooms. Add just enough water or veg broth to prevent sticking.
When the veggies have softened, press the KEEP WARM/CANCEL button and add a 4oz can of Green Chiles and 3 cloves of minced garlic and stir.
Now we add our liquid. Add 3 cups of Low Sodium Vegetable Broth and 3 cups of water. Stir well.
Rinse your 1lb bag of Hurst’s Hambeens Great Northern Beans (set aside the spice packet) and stir the beans into the soup.
To season we’re going to add the contents of the spice packet that came with the beans, 1 tsp Mexican Oregano, 1/2 tsp Ground Cumin, and 1/2 tsp Smoked Paprika and stir well.
Finally, we’re going to add a 15oz can of Fire Roasted Tomatoes directly into the center of the soup and DO NOT STIR.
Attach the lid, set your vent to SEALING, and we’re going to cook our soup for 40 minutes on MANUAL.
When the soup has finished cooking, allow it to naturally vent (NPR) for 15 minutes before manually venting any remaining pressure.
Stir well and serve, garnishing with fresh cilantro if desired. Be warned, this is one of those recipes where a good, down-home hunk of fresh Vegan Cornbread would be an amazing side!
Enjoy!
Vegan Ham and Bean Soup
- Author: Brand New Vegan
Description
An inexpensive but healthy Vegan Ham and Bean Soup with tons of great southwestern flavor. Easy to make in less than an hour using your Instant Pot Pressure Cooker
Ingredients
- 1 med onion, diced
- 2 med carrots, sliced
- 1 cup sliced portobello mushrooms
- 1 can chopped green chiles (4oz)
- 3 cloves garlic, minced
- 3 cups low sodium vegetable broth
- 3 cups water
- 1 package Hurst’s Hambeens Great Northern Beans (with artificial ham flavor)
- included spice packet
- 1 tsp mexican oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can fire-roasted tomatoes (15oz)
Instructions
- Using SAUTE function soften the onion, carrot, and mushrooms (use a little water or broth to prevent sticking)
- Once veggies have softened, press KEEP WARM/CANCEL and add chiles and garlic – stir well.
- Stir in broth and water
- Remove spice packet from beans, rinse beans well, and add to soup
- Add contents of spice packet, oregano, cumin, and paprika and stir
- Add tomatoes to the center of the soup and do NOT stir
- Attach lid, set the vent to SEALING, and cook for 40 min on MANUAL
- Allow to vent naturally for 15 minutes
- Carefully remove any remaining pressure and stir soup
- Garnish with fresh cilantro
Notes
Tips Are Always Welcome
Did you make this recipe?
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