Vegan bean/lentil soup

I don’t know about you, but sometimes I crave soup, especially on those cold, wintery, snowy days. It is the ultimate comfort food for me. I love pairing warm soup with some good bread, like Whole Food’s sour dough or Dave’s Killer whole wheat bread. I have to try a homemade bread bowl, like Panera’s, next time I make this soup.

This soup is very filling and packed with protein, so you don’t even need the bread to fill you up. Instead, you can pair this soup with a delicious salad. I like using the Trader Joe’s grain free risoni in here, but you can substitute with quinoa if you don’t have it and still want to make it gluten free. If you don’t really care about the soup being gluten free, you can orzo to the soup as well, which is a pasta that looks like rice. You can also add in any vegetables that you have or life. I love making this soup when I have extra veggies that I need to use up and get rid of. I personally like to add carrots and celery (since these are veggies that I always seem to have on hand), but feel free to add any veggies that you like.

The instant pot makes life so much easier. Pop in all the ingredients and then you can shovel the snow! When you come back, tired and exhausted, BAAM warm soup is ready to go and all you have to do it say a prayer of gratitude and enjoy your delicious meal. Try it and hope you like it as much as I do.

Print Recipe

Healthy bean and veggie soup

Delicious, hearty, gluten free soup that is filling and tasty

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: glutenfree, soup, veganfood

Equipment

• instant pot

Ingredients

• 1 cup dry bean and lentil blend if you do not have dry beans, you can use 2 cups of canned beans
• 1/2 cup grain free risoni OR quinoa I love the Trader Joe's grain free risoni
• 1 cup tomato sauce I love the Prego's sensitive sauce which is onion and garlic free
• 1 cup veggies I like to add carrots and celery
• 1/2 tbsp chopped jalapenos you can modify based on spice level
• 1/2 tbsp shredded fresh ginger
• 1/2 tbsp vegetable soup base powder I used FodyFood brand. If you do not have it replace the water with vegetable stock
• 1/2 tbsp taco seasoning
• 1 tsp chili lime seasoning I love the Trader Joe's brand. If you do not have, add lemon pepper seasoning or 1 tsp of lemon juice
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1 tsp hing or asafoetida powder
• 1 tbsp herb flavored olive oil I love to add olive oil infused with herbs. If you do not have it this type of olive oil, use regular olive oil mixed with 1 tsp of Italian seasoning or fresh herbs
• 2-3 cups water

Instructions

• If you are using dry beans/lentils, soak them for around 6-8 hours in warm water. If you are using canned beans, you do not need to soak them.
• Use sauté mode in the instant pot, add in the herbed olive oil, and let it warm up 1-2 minutes.
• When oil is warm, add in cumin seeds and allow it to change color.
• Add in jalapenos and ginger. Stir it around.
• Add in tomato sauce. Give it a good stir.
• Add in hing or asafoetida powder.
• Add in veggies. Stir the veggies and coat them in the sauce.
• Next, add in all the spices listed above. Give it a good stir and let it saute for a 2-3 minutes.
• Next, add in bean/lentils and risoni or quinoa with 2-3 cups of water.
• Set the instant pot to high pressure mode for 13 minutes and then leave it in the "stay warm" mode for another 10 minutes. Then, release the air.
• Say a prayer of gratitude and enjoy!