This year, I’ve become quite the soup girl. Soup has become my go-to dish for lunch, and while they say winter is soup season, for me, it’s a year-round favorite. I love enjoying a warm lunch, and soup hits the spot every time. Not only does it help me get my portion of veggies for the day, but homemade soups are also packed with immune-boosting nutrients. My favorite kind? Thick, hearty soups—the kind that feel like a warm hug in a bowl.
This hearty bean soup, made with a mix of kidney, white, and brown beans, is exactly that: comforting, nourishing, and oh-so-satisfying. And the best part? It’s made in the pressure cooker, so it’s ready in no time while still delivering that rich, deep flavor. Whether you’re making it for lunch or dinner, this soup is bound to become one of your favorites.
To add a creamy, dairy-free twist, I’ve used oat cream, which gives the soup a velvety finish without overpowering the beans and veggies. And instead of the usual onions, I’ve chosen shallots, which add a mild, sweet flavor that elevates the entire dish. Paired with a slice of fresh sourdough bread, this soup is a complete meal.
Let’s get into the recipe!
Hearty Bean Soup with Shallots & Oat Cream (Pressure Cooker Version)
Ingredients:
- 1 cup kidney beans, soaked overnight and drained
- 1 cup white beans, soaked overnight and drained
- 1 cup brown beans, soaked overnight and drained
- 2 tablespoons olive oil
- 3 shallots, finely chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme*
- 1 bay leaf
- 6 cups Chicken broth (or water)
- Salt and pepper, to taste
- 1/4 cup oat cream (for added creaminess)
- Apple cider vinegar (optional, for brightness)
- Fresh herbs (parsley or cilantro) for garnish
- Sourdough bread, for serving
* Thyme pairs well with bean soup because of its subtle, earthy, and slightly minty flavor, which complements the hearty, creamy texture of the beans and the savory broth. Here’s why thyme is often a go-to for dishes like this:
Versatility: Thyme holds up well during long cooking times, infusing the broth slowly and evenly, which is perfect for soups and stews.
Balancing Earthiness: Beans have a natural earthiness, and thyme enhances that flavor without overpowering it. It blends harmoniously with root vegetables and legumes.
Depth of Flavor: Thyme adds complexity to soups, working as a background note that brings out the flavors of the other ingredients, like garlic, onion, and smoked paprika.
Traditional Pairing: Thyme is a classic herb in Mediterranean and French cooking, where bean soups are common. Its warm, herbaceous notes are a natural fit in those culinary traditions.
Instructions:
- Prepare the Beans: If you’re using dried beans, soak them overnight and drain them. If using canned beans, simply rinse and drain them.
- Sauté the Veggies: Set your pressure cooker to the Sauté function. Heat the olive oil, and add the chopped shallots. Sauté for 3-4 minutes, until they soften and become fragrant. Add the minced garlic, chopped carrots, and celery, and sauté for another 3 minutes, stirring occasionally.
- Add Spices: Stir in the smoked paprika, cumin, and sage (or thyme). Let the spices cook for about 1 minute to release their flavors.
- Add Beans and Liquid: Add the soaked beans (or canned beans) and vegetable broth (or water) into the pressure cooker. Drop in the bay leaf, and stir everything together.
- Pressure Cook: Secure the lid and set your pressure cooker to Manual or Pressure Cook on high for 25 minutes if using dried beans. If you’re using canned beans, cook for 5-7 minutes, as they’re already tender.
- Natural Release: Once the cooking time is complete, allow the pressure cooker to naturally release the pressure for about 10-15 minutes. Afterward, carefully release any remaining pressure.
- Finish the Soup: Open the lid, and stir in the oat cream for a smooth and creamy texture. Season with salt and pepper to taste, and add a splash of apple cider vinegar for extra brightness (optional).
- Serve: Ladle the soup into bowls and garnish with fresh herbs like parsley or cilantro. Serve with slices of warm, crispy sourdough bread for dipping.
Stovetop method:
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook:
- Dried beans: 1.5 to 2 hours, stirring occasionally.
- Canned beans: About 20-30 minutes.
Check for Doneness: Test the beans to ensure they’re tender. If needed, add more liquid during cooking to keep the soup from becoming too thick.
Why This Soup Works
This hearty bean soup combines the creamy richness of the beans with the mild sweetness of shallots and the smooth, dairy-free oat cream for a bowl of comfort. The pressure cooker method not only saves time but also helps all the flavors meld beautifully, creating a soup that’s as delicious as it is nutritious.
You can always play around with the beans or spices to make it your own. If you’re feeling extra adventurous, throw in a handful of leafy greens like spinach or kale towards the end for added color and nutrition.
Tips & Variations:
- Beans: The mix of kidney, white, and brown beans provides a variety of textures. Feel free to swap them for other beans like pinto or black beans, depending on what you have on hand.
- Spices: You can experiment with different spices like coriander, turmeric, or chili flakes for a unique flavor profile.
- Vegan Protein Boost: Add in some plant-based protein like cooked quinoa or lentils for an even heartier soup.
This soup is perfect for cozy evenings, meal prep, or a nourishing lunch. I hope you enjoy making it as much as I did.
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