This yummy and hearty Instant Pot gluten-free vegan tomato bean soup is satisfying and perfect for autumn and colder days. The basic background of pinto beans and potatoes allows for the tomatoey flavor to really shine through. This recipe makes a rather liquidy soup, so cut down on the vegetable broth if you wish to have something thicker and more stew-like. You can also blend it for a few seconds with an immersion blender to achieve a creamier texture – but not too long, you are just trying to thicken it a bit, not make it smooth!
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1 tbs avocado oil
½ chopped yellow onion
1 head of garlic, minced
1 cup dried pinto beans
4 yellow potatoes, chopped
1/2 cup tomato sauce
1/2 cup crushed tomatoes
1 tbs paprika
3 cups vegetable broth
2 bay leaves
1 tsp Himalayan salt
1 tsp fresh ground black pepper
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*Receipts will come from ISIPP.
Set the Instant Pot to Sauté and add in avocado oil, onion, and garlic. Sauté until soft and aromatic, around 3-5 minutes.
Add in rinsed pinto beans, potatoes, crushed tomatoes, tomato sauce, paprika, vegetable broth, and bay leaves to the pot. Put lid on Instant Pot, lock on, and close pressure release valve. Select the Bean/Soup option on the Instant Pot.
Once the Instant Pot finishes, allow to release naturally. Take out bay leaves prior to serving, add salt and pepper to taste.
Top with fresh herbs like basil, parsley, or cilantro! If you want a more stew-like consistency, cut back on the vegetable broth by about a cup. Some other tasty additions include fresh greens like kale at the end, or dairy-free sour cream.
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