In search of something different to make, I sought my spice rack for inspiration. When the weather dips below 30 degrees, soup is always welcome in my house.

I made this vegan bean soup in my Instant Pot, but it can easily be made on the stove. The only spices I used were Cajun spice (Old Bay or other brand will do) and dried thyme. My daughter dislikes cooked carrots, so I left them out and used diced orange peppers instead for color.

You can add diced tomatoes to the soup, too- but I used tomato sauce instead since I was out of tomatoes. If you prefer more protein in your soup, try diced chicken or turkey, shrimp or turkey kielbasa. The soup was really delicious without meat. I add garlic later when I cook it to prevent it from browning too much.

This soup is a good source of vitamin C, potassium and fiber from the veggies and beans. If you’re concerned about sodium, use low-sodium chicken or vegetable broth, or reduce it further by using water for broth. You won’t be disappointed.


1 Tbsp. olive oil

1 small red onion, chopped

3 celery ribs, cleaned and chopped

1 orange or red bell pepper, diced

1 tsp. Cajun spice seasoning

1 tsp. dried thyme

1 clove garlic, mined

2 (15 oz) cans cannellini or other white bean (Navy, Great Northern), drained and rinsed

1 (8 oz) can tomato sauce

4 cups chicken or vegetable broth


  1. Place your Instant Pot on sautee mode and add the oil.
  2. Sautee the onions, celery and peppers for 3 minutes, then add the Cajun seasoning and thyme.
  3. Coat the vegetables in seasoning, then add the minced garlic and cook another 2 minutes.
  4. Turn the Instant Pot to soup mode and add the beans, tomato sauce, and broth.
  5. Close the lid of the pot, lock the release valve and let the soup cook until the cycle is complete.
  6. Release the steam and eat!

Makes 6 servings.

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