Thanks for joining today’s class! We explored a quick, easy, and fiber-rich bean soup recipe using the Instant Pot. This dish is perfect for busy days when you want something hearty, healthy, and homemade—without spending hours in the kitchen.

Key Takeaways and Next Steps

Focus on Fiber and Variety

Aim for 30 different plant-based foods per week for gut health. Beans are one of the best sources of fiber, and adding more vegetables boosts both nutrition and variety.

Use the Instant Pot for Ease

Instant Pots save time and effort. No need to soak beans beforehand, and the “Keep Warm” setting prevents burning. You can also use it for reheating rice and steaming veggies.

3-to-1 Water Ratio

For dried beans, use three parts water to one part beans. Adjust cooking time depending on the type of beans and your preferred texture.

Customize with Leftovers

Add any leftover vegetables like zucchini or greens at the end of cooking. It’s a great way to reduce waste and boost the nutrition of your meal.

Flavor to Your Liking

This recipe is made without added sugar, oil, or salt. You can adjust the seasoning at the end with garlic, onion, or herbs to suit your taste.

Instant Pot Bean Soup Recipe (Twyla’s Way)

Ingredients:

1 bag pre-seasoned dry bean soup mix (no sugar, oil, or salt)
3 parts water to 1 part beans
Optional add-ins: chopped zucchini, power greens (like spinach or kale)
Additional garlic, onion, or herbs to taste

Instructions:

Add the dry bean mix to your Instant Pot.
Pour in water using a 3-to-1 ratio (e.g., 3 cups water for 1 cup beans).
Secure the lid and set the Instant Pot to “Beans/Chili” mode.
Cook for 40–45 minutes. If beans are not soft enough, add 5–10 more minutes.
Once done, stir in any leftover veggies or greens. Let them wilt in the hot soup.
Adjust seasoning if desired, then serve and enjoy!

This is a simple, flexible recipe that supports a plant-based lifestyle and helps you reach your fiber goals in a flavorful way.