Soups & Stews
This Bob's Red Mill 13 Bean Soup recipe transforms your Instant Pot into a protein-packed powerhouse in under an hour. The blend of 13 dried beans delivers a hearty, fiber-rich meal that's naturally vegan and perfect for meal prep.
I've streamlined the process to minimize prep time while maximizing flavor, making it ideal for busy weeknights or batch cooking.
The secret to this recipe lies in the Instant Pot's ability to tenderize the beans efficiently. You'll start with a simple base of vegetables and broth, then let the pressure cooker do the work—no soaking required.
The result is a thick, savory soup with a satisfying texture that's both comforting and nutritious. This version skips unnecessary ingredients, focusing instead on the natural flavors of the beans and aromatic vegetables.
What makes this soup truly special is its versatility. Serve it as a standalone meal with crusty bread, or pair it with rice for extra staying power. The flavor deepens as it sits, making it even better the next day.
With minimal effort and maximum nutrition, this recipe proves that healthy eating doesn't have to be complicated. Let's get started!
Once you've mastered this base recipe, you can easily customize it with spices, herbs, or additional vegetables to suit your taste. The beauty of this method is that it adapts perfectly to your preferences while maintaining its core benefits—high protein, plant-based nutrition, and effortless preparation.
Store leftovers in the fridge for up to five days or freeze for longer storage.
Ingredients for bob's red mill 13 bean soup recipe instant pot
Six cups of hearty beans meet aromatic vegetables for a protein-rich Instant Pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 13 Bean Blend 🌱 | 1 ½ cups | Dried, unsoaked preferred |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Carrots 🥕 | 2 medium | OR 1 cup diced |
| Celery Stalks 🧅 | 3 whole | Medium size, chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Tomato Paste 🍅 | ¼ cup | No salt added |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Cumin Seeds 🌿 | 1 tsp | Toasted for depth |
| Bay Leaves 🍃 | 2 whole | Fresh preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Apple Cider Vinegar 🍎 | 1 tbsp | Brightens flavors |
The Bob's Red Mill 13 Bean Blend is the foundation—buy it pre-mixed for convenience, or combine your own dried beans from bulk bins at Whole Foods or WinCo for better value. Look for beans with vibrant color and no signs of moisture damage. The vegetable broth should be low-sodium to control seasoning; Imagine or Pacific Foods brands excel here. Fresh garlic and cumin seeds elevate the dish significantly—toast the cumin seeds in a dry pan for 30 seconds before adding to deepen their aroma. For the carrots, medium-sized work perfectly, but pre-chopped from the frozen vegetable section saves time if needed.
No cumin seeds? Ground cumin at half the amount works in a pinch, though texture differs. Substitute the tomato paste with 1 cup crushed tomatoes if preferred, but the paste delivers more concentrated flavor. Smoked paprika can be swapped for regular paprika, though you'll lose that subtle smokiness. The apple cider vinegar brightens the dish—white wine vinegar or lemon juice also work. For a spicier kick, add a pinch of cayenne. If you're using pre-cut vegetables, rinse and drain them well to avoid excess moisture in your Instant Pot. The bay leaves can be omitted if you dislike their flavor, but they add an essential earthy note.
Store leftovers in airtight containers for 5 days in the fridge, or freeze for up to 3 months—the flavor actually improves with time. Portion into single servings before freezing for easy reheating. This soup reheats beautifully; add 1-2 tablespoons of water when reheating to restore thickness. The beans continue to soften as they sit, so undercook slightly if you prefer them more intact. For meal prep, double the recipe and freeze half immediately—perfect for busy days.
Why You'll Love This Recipe
- No-Chop Shortcut: The 13-bean blend does all the work—just toss in the pre-chopped onion, carrots, and celery stalks. Honestly, I dump everything in raw, press start, and forget about it until it smells like home.
- Rich, Earthy Depth: That Bob’s Red Mill blend? It’s a flavor bomb—smoky, slightly sweet, with just enough bite. The vegetable broth soaks it all up, making every spoonful feel like a hug in soup form.
- Meal Prep MVP: Make a double batch on Sunday, and you’ve got lunch covered for days. I freeze portions in jars—no reheating hassles, just pop-and-eat warmth when I’m too tired to cook.
- Pantry Staple Power: Uses what you already have, stretches for next to nothing, and never goes bad. Between us? This is the soup I turn to when the grocery budget’s tight, and it never lets me down.
Step-by-step instructions for bob's Red Mill 13 bean soup
This method delivers a hearty, protein-rich soup with deep flavor and perfect texture every time.
Sauté Aromatics and Toast Spices
Heat the 2 tablespoons extra-virgin olive oil in your Instant Pot over medium heat until shimmering. Add the chopped 1 whole yellow onion, 2 medium carrots, and 3 whole celery stalks, cooking for 5-6 minutes until the vegetables soften and the onion becomes translucent. This foundational step develops the soup's base flavor.
Add the 1 teaspoon cumin seeds and toast them for 30 seconds until fragrant. Immediately stir in the 4 cloves minced garlic, cooking for 30 more seconds until the raw garlic aroma disappears. Remove the pot from heat and stir in the 1 teaspoon smoked paprika and 1.5 teaspoons salt—this prevents burning while adding depth. The spices should be evenly distributed and slightly darkened from the toasting process.
Build the Flavor Base
Return the pot to medium heat and stir in the 0.25 cup tomato paste, cooking for 1-2 minutes until it darkens slightly and loses its raw taste. This step intensifies the umami profile of your soup. Add the 6 cups vegetable broth and scrape up any browned bits from the bottom of the pot—these contain concentrated flavor that will dissolve into the liquid.
Add the 2 whole bay leaves and 0.5 teaspoon black peppercorns, then stir in the 1 tablespoon apple cider vinegar. The vinegar brightens the flavors and balances the richness of the beans and spices. Bring the mixture to a gentle simmer to ensure all ingredients are fully incorporated before proceeding.
Pressure Cook the Beans
Add the 1.5 cups Bob's Red Mill 13 Bean Blend to the Instant Pot and stir gently to combine. Seal the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. This pressure-cooking time ensures the beans soften completely while maintaining their texture—no need for pre-soaking, which saves time without compromising quality.
Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the beans from becoming mushy and helps develop a thicker, more cohesive soup texture. The beans should be fork-tender but still hold their shape slightly.
Adjust Consistency and Season
Open the Instant Pot and stir the soup thoroughly. Taste and adjust seasoning with additional salt or black pepper if needed—this step ensures the flavors are perfectly balanced. If the soup is too thick, add ½ cup hot vegetable broth and stir until smooth. For a creamier texture, you can blend ½ cup of the soup until smooth and stir it back in, but leave some whole beans for texture.
Remove and discard the bay leaves before serving. The soup is now ready to enjoy immediately, but its flavors will continue to develop if left to sit for 15-20 minutes—this allows the spices and beans to meld completely. Serve hot with crusty bread or over rice for a complete meal.
Pro Tips For Making Bob'S Red Mill 13 Bean Soup Recipe Instant Pot
- SOAK BEANS 30 MINUTES: I learned this the hard way—skipping the soak makes the Instant Pot work harder and leaves you with mushy beans. Even 30 minutes in hot water cuts down on cooking time and keeps those beans holding their shape.
- CHOP VEGETABLES UNIFORM: No one wants a soup where half the carrots are still rock-hard and the other half dissolved into broth. Aim for ½-inch pieces—small enough to cook through but big enough to actually taste.
- PRESSURE COOK 20 MINUTES: The recipe might say 15, but trust me: 20 minutes guarantees the beans are tender without turning to mush. Start the timer at 15, then add 5 more if you’re unsure—better safe than sorry with dried beans.
- ADD SALT LAST: The beans will soak up liquid like sponges, and adding salt too early makes them tough. Taste the broth before the final 5 minutes, then adjust—this is when the flavor really comes together.
Serving suggestions for this recipe
Bread Pairings
Crusty sourdough bread is my go-to pairing—its tangy flavor contrasts beautifully with the soup's earthy beans. I love toasting slices until golden and crisp, then dipping them into the warm soup.
For extra texture, try focaccia with its olive oil richness or whole grain bread for added fiber and heartiness. 🥖
Rice Options
Serve the soup over jasmine rice or brown rice for a complete meal. Cook 1 cup rice with 2 cups water and let it sit for 10 minutes after cooking to absorb extra flavor from the soup.
For a lighter option, use cauliflower rice—it soaks up the broth beautifully while keeping the dish lower in carbs.
Toppings Galore
Fresh cilantro or parsley adds a bright, herbaceous note that cuts through the soup's richness. A sprinkle of crumbled feta cheese (for non-vegans) or vegan feta brings a salty tang. For crunch, top with toasted pumpkin seeds or crushed red pepper flakes if you like heat. 🌿
Side Dish Ideas
A simple arugula salad with lemon vinaigrette balances the hearty soup perfectly. Toss 4 cups arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt.
Alternatively, serve with roasted Brussels sprouts or sautéed kale for extra nutrients. These sides add freshness and variety to your meal.
Meal Prep Serving
For meal prep, store the soup in glass containers and portion rice or bread separately. Reheat the soup with 1-2 tbsp water to restore thickness. Pack toppings like cheese or herbs in small containers to add freshness at serving time. This keeps everything crisp and flavorful, even after reheating. ⏰
Dessert Pairings
Finish your meal with something light like lemon sorbet or fruit salad to cleanse your palate. The bright acidity of citrus balances the soup's earthy flavors. For a cozy option, serve with warm spiced apple slices—toss 2 apples with 1 tsp cinnamon and a pinch of nutmeg. 🍏
Nutrition facts
Frequently asked questions
Do I need to soak the beans before pressure cooking?
No soaking is required! The Instant Pot's high-pressure method breaks down the beans' tough skins perfectly in 12 minutes. Skipping soaking saves 6-8 hours of prep time while delivering the same tender results. Just use the Bob's Red Mill 13 Bean Blend as-is for convenience.
Can I use this recipe with other bean blends?
Yes, but adjust cooking times. The 13 Bean Blend cooks uniformly in 12 minutes, while other blends (like pinto or black beans) may need 8-10 minutes. For mixed beans, start with 10 minutes and check for doneness. The recipe's flavor profile works well with most dried beans.
Why does my soup turn out too thick or thin?
Thickness depends on bean softness and liquid absorption. For thicker soup, cook beans 1 minute longer or blend ½ cup of soup and stir back in. If too thin, simmer uncovered for 5-10 minutes to reduce. Always use 6 cups broth—never substitute water, as it lacks flavor depth.
How can I make this soup spicier?
Add ½ teaspoon cayenne during sautéing or stir in 1 teaspoon hot sauce at the end. For smoky heat, increase smoked paprika to 1.5 teaspoons. Toast ½ teaspoon chili flakes with the cumin seeds for extra depth. Adjust to taste—this soup handles bold flavors beautifully!
Can I freeze the soup for later?
Let it cool completely, then store in airtight containers for up to 3 months. Portion into single servings to prevent thawing/refreezing. Reheat with 1-2 tablespoons water to restore thickness. The beans actually soften further during freezing, so they'll be even more tender when reheated.