Go Back
Print

Vegan Instant Pot White Bean and Kale Soup

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 people

Ingredients

  • 1 Yellow Onion Chopped
  • 2 Carrots Chopped
  • 2 Sticks Celery Chopped
  • 4 Cloves Garlic Chopped
  • 1 Tsp Rosemary
  • 1 Tsp Thyme
  • 1 Tsp Poultry Seasoning
  • 1 Tsp Crushed Red Pepper Optional
  • 2 Tbsp White Vinegar
  • 1 Tbsp Miso Paste
  • 6 Cups Vegetable Broth
  • 1 lb Dry White Beans Soaked for at least 4 hours
  • 2 Large Tomatoes Chopped
  • 3 Cups Kale Chopped
  • Salt and Pepper to taste

Instructions

  • Soak beans in water. Soak for at least 4 hours. Can soak overnight.
  • Chop onion, carrot, celery and garlic. Turn Instant Pot to Saute. Saute for 3 minutes in a couple tablespoons of water.
  • Add rosemary, thyme, poultry seasoning, crushed red pepper and vinegar and saute for 3 more minutes.
  • Add remaining ingredients to instant pot. Turn off saute and turn on pressure cook for 18 minutes. Pressure seal instant pot.
  • Once done, do a quick release. Give soup a good stir and it is ready to serve.
  • Enjoy!