Hearty Multibean Soup

Whether your store-bought blend has nine, thirteen, fifteen, or some other number of different bean varieties, it'll work perfectly in this soup. The thirteen-bean blend from Bob's Red Mill is the one l have on hand most often. Whichever mix you choose, you'll end up with a pot of soup high in fiber and protein and enjoyable as a side or main event.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Select the Sauté setting on the Instant Pot and heat the oil and the garlic for 2 minutes, until the garlic is bubbling but not browned.

Step 2

Add the leek, carrot, celery, and salt and sauté for about 5 minutes, until the leek is beginning to soften.

Step 3

Add the Old Bay, cayenne pepper (if using), black pepper, bay leaf, beans, tomatoes and their liquid, and broth and stir to combine.

Step 4

Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

Step 5

When the cooking program ends, let the pressure release naturally (this will take about 35 minutes). Open the pot and remove and discard the bay leaf.

Step 6

Ladle the soup into bowls and serve hot.

Step 7

Note: If you like, substitute a medium-size yellow onion for the leek.