I first made this Southwestern Bean Medley Soup when the weather started getting cooler, and I was craving something warm and hearty. Southwestern Bean Medley Soup has become a favorite in my kitchen because it’s full of bold flavors and spices that feel like a hug in a bowl. The combination of beans, vegetables, and a zesty seasoning is perfect for the fall, and I love how easy it is to make. Southwestern Bean Medley Soup is also a great choice for a meal prep, and it freezes beautifully, so I always have some on hand for busy days.
A Flavorful Twist
The key to the flavor in Southwestern Bean Medley Soup is the blend of chili powder, cumin, and garlic. I like to sauté the onions and garlic first to bring out their sweetness before adding the spices. It gives the soup a deep, rich flavor that you wouldn’t expect from such a simple dish. Each spoonful of Southwestern Bean Medley Soup is packed with protein from the beans, and the tomatoes add just the right amount of acidity. I’m always amazed at how such simple ingredients can come together to make something so delicious.
A Comforting Dish
What I love most about Southwestern Bean Medley Soup is how comforting it is. Whether I’m having it for lunch after a busy morning or for dinner on a chilly evening, it always hits the spot. I like to serve it with a dollop of sour cream and some fresh cilantro on top for a little extra creaminess and flavor. This soup is a go-to meal when I need something quick but satisfying. Every time I make Southwestern Bean Medley Soup, I’m reminded of how food can bring warmth and joy to any day.
Southwestern Bean Medley Soup is also a wonderful dish to share with friends and family. When I have guests over, I often make a big pot and serve it with crusty bread or cornbread on the side. It’s such a crowd-pleaser, and everyone loves how hearty and flavorful it is. I find that cooking this soup for others always brings a smile to my face, knowing they’re enjoying something I’ve made with love. Whether for a casual dinner or a cozy gathering, Southwestern Bean Medley Soup is a perfect dish to bring people together.
Table of Contents
Chef’s Notes- Southwestern Bean Medley Soup
- Always rinse canned beans thoroughly under cold water to remove excess sodium and any preservatives. This improves both the taste and healthiness of your dish.
- For an extra smoky flavor, consider adding a few drops of liquid smoke or an additional pinch of smoked paprika. You can also use smoked salt instead of regular salt for an added depth.
- If you prefer more heat, try substituting the green chiles with fresh jalapeños or serrano peppers. You can also add a few dashes of hot sauce after cooking for an extra kick.
- If you enjoy a creamier soup, blend a portion of the soup (about 1-2 cups) until smooth, then stir it back into the pot. This adds a velvety texture while keeping the hearty beans intact.
- Feel free to experiment with other vegetables such as bell peppers, zucchini, or corn to diversify the flavor and add more color to the soup.
- This soup pairs beautifully with crusty whole-grain bread or a fresh green salad. For an extra protein boost, top with avocado slices or a dollop of vegan sour cream.
- Leftovers can be stored in an airtight container in the freezer for up to 3 months. Just reheat thoroughly before serving.
- If you don’t have an Instant Pot, you can cook this soup on the stovetop. Simply simmer for 45-60 minutes, or until the beans are tender. Be sure to stir occasionally to prevent sticking.
Southwestern Bean Medley Soup
Get ready to tantalize your taste buds with our mouthwatering Southwestern Bean Medley Soup! Bursting with vibrant flavors and hearty ingredients, this easy vegan recipe is perfect for any occasion. Celebrity chefs rave about its rich, smoky undertones and satisfying texture, making it a must-try for soup enthusiasts. Whether you’re seeking a healthy meal or a comforting bowl of goodness, this soup delivers on every level. Dive into a pot of deliciousness that’s both affordable and simple to prepare – your next favorite dish awaits!
4
servings15
minutes45
minutes300
kcal1
hourKeep the screen of your device on
Ingredients
- Vegetables
1 large onion finely chopped
2 medium carrots thinly sliced
1 cup portobello mushroom slices
1 can (4 oz) chopped green chiles
- Aromatics
3 cloves garlic minced
- Liquids
3 cups low-sodium vegetable broth
3 cups water
- Legumes
1 package Great Northern Beans (Hurst’s Hambeens, or preferred brand), drained and rinsed
- Spices and Seasonings
1 tsp Mexican oregano
1/2 tsp ground cumin
1/2 tsp smoked paprika
- Tomatoes
1 can (15 oz) fire-roasted diced tomatoes
- Alternative Ingredients:
Onion: Shallots can replace onions for a milder flavor.
Carrots: Parsnips can substitute for a slightly sweet alternative.
Portobello mushrooms: Cremini or button mushrooms can be used instead.
Green chiles: Jalapeños can replace green chiles for extra heat.
Vegetable broth: Use homemade broth or water with vegetable bouillon cubes as a substitute.
Great Northern Beans: Cannellini or navy beans can be used in place of Great Northern beans.
Fire-roasted tomatoes: Regular diced tomatoes with a dash of smoked paprika can replace fire-roasted tomatoes.
Directions
- Sauté Vegetables – Activate the sauté mode on your Instant Pot and add a splash of water or vegetable broth to prevent sticking. Sauté the chopped onion, sliced carrots, and portobello mushrooms until they become tender and fragrant, approximately 5 minutes.
- Add Aromatics – Once the vegetables are softened, switch off the sauté function by pressing KEEP WARM/CANCEL. Incorporate the chopped green chiles and minced garlic into the pot, stirring thoroughly to combine the flavors, about 2 minutes.
- Combine Liquids and Broth – Pour in the low-sodium vegetable broth and water, ensuring all the ingredients are well submerged. This forms the base of your soup, providing richness and depth to the overall flavor.
- Prepare and Add Beans – Open the Great Northern Beans package, removing any added spice packets. Rinse the beans under cold water to eliminate excess sodium, then add them to the soup mixture, allowing for an extra dose of protein and texture.
- Season the Soup – Sprinkle in the Mexican oregano, ground cumin, and smoked paprika, along with the contents of the removed spice packet from the beans. Stir the mixture to evenly distribute the spices, enhancing the soup’s southwestern profile.
- Incorporate Tomatoes – Gently add the fire-roasted tomatoes, pouring them into the center of the soup without stirring. This technique allows for an even distribution of tomatoes and maintains the soup’s layered flavors.
- Pressure Cook – Secure the Instant Pot lid and set the vent to SEALING. Select the MANUAL setting and set the timer for 40 minutes, allowing the flavors to meld and the beans to soften perfectly.
- Natural Pressure Release – After the cooking cycle completes, let the Instant Pot vent naturally for 15 minutes. This gradual release helps prevent the soup from splattering and maintains its consistency.
- Final Stir and Serve – Carefully release any remaining pressure manually. Open the lid and give the soup a good stir to combine all ingredients seamlessly. Taste and adjust seasoning if necessary.
- Garnish and Enjoy – Serve the soup hot, garnished with freshly chopped cilantro for a burst of fresh flavor and color. Optional: Add a squeeze of lime juice or a dollop of vegan sour cream for added richness.
Equipment
- instant pot
Nutrition Facts
- Calories: 300kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 800mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 8g
- Protein: 15g
- Vitamin A: 900IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 4mg
FAQ- Southwestern Bean Medley Soup
Can I use dried beans instead of canned beans?
Yes, you can use dried Great Northern beans. Be sure to soak them overnight and adjust the cooking time in the Instant Pot to about 45 minutes to an hour. You may need to add extra liquid during cooking.
Can I make this recipe spicier?
Absolutely! You can add fresh jalapeños or extra green chiles for more heat. You can also stir in some hot sauce or a pinch of cayenne pepper at the end.
Is this soup gluten-free and vegan?
Yes, this recipe is both gluten-free and vegan, making it a perfect option for plant-based diets or those with dietary restrictions.
Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 5 days, and it also freezes beautifully. It can be stored in an airtight container for up to 3 months in the freezer.
Can I add other vegetables to this soup?
Absolutely! You can add bell peppers, zucchini, or even sweet potatoes for a twist. Just make sure to adjust the cooking time slightly depending on the vegetable added.
