Instant Pot 15 bean soup

I love how they look like river pebbles after rinsing

This post is less about a recipe than it is about a nostalgic product recommendation. My mom used to cook up a pot of HamBeens 15 bean soup in the wintertime. I spotted this old favorite while grocery shopping in the pandemic and thought it would be a perfect inexpensive ($2-3) pantry staple to have on hand. You may have noticed it in the store. It looks like an old fashioned, generic bag of beans, probably tucked away next to the other dried beans. As the name implies, it is just a bag full of 15 different kinds of dried beans, plus a ham-flavored seasoning packet. To my surprise, the "ham" flavoring packet is vegan and gluten free! I've written before about secret vegan "meat" seasonings like Goya Ham. Here's another one! Sure, there are some processed flavorings in there, but I think it's ok to have in moderation. I make the soup mix in my Instant Pot and add a few optional extra twists. It is perfect for a fall or winter day, warm, hearty, rich and smoky. 

Instant Pot 15 bean soup
1 package Hurst’s HamBeens 15 Bean Soup, seasoning packet reserved for after cooking

2 T butter or oil
1 large onion, diced
4-5 stalks celery, sliced
1 bell pepper, optional
2 T garlic
6 cups water
2 t no chicken better than bouillon, optional 

After cooking:

1 can Rotel diced tomatoes with chiles
1/2 t smoked paprika, optional 
1/2 t Tony Chachere's, optional
black pepper and salt to taste
2 T lemon juice, optional
1/2 lb swiss chard or spinach, optional 

Soak beans overnight or a few hours before if possible. Saute veggies in butter or oil until golden. Ad water and Better than Bouillon if using. Rinse and drain beans, then stir into pot. Seal Instant Pot and cook on Beans/Chili setting for 20 minutes, then do a quick release. 

Stir in seasoning packet, Rotel, and any additional "after cooking" ingredients. The beans will be extremely hot and anything you add now will gently cook via carryover heat. Enjoy!