Vegetarian 15 Bean Soup

I made this in the instant pot by cooking the initial ingredients on the saute setting (with olive oil instead of coconut), then adding beans with just enough water to cover by an inch or so, and using the bean/chili pressure setting. When that was done I did quick release, added tomatoes, parsley, and salt, and left on slow cook until I was done with everything else that needed doing in the kitchen. I agree with others that it's a bit bland and will likely double the spices & garlic next time, though more salt also went a long way to perk up this soup. (And I just realized I forgot the acv which I bet would have added a nice little kick.) I'll definitely be making this simple hearty soup more than once this fall and winter. Add some crusty bread and it's a full meal.

I did not use a carrot but the rest was in there. I slow coked it for 4 hours and with 2 hours left, added Gardein chicken strips cut into smaller pieces and added chicken seasoning. Enjoyed it for dinner and it made 4 leftovers for lunches.

Yummy! Added double the garlic. Slightly bland. Maybe more spices next time.