This vegetarian Ninja Foodi bean soup recipe is loosely based on the ever-popular Senate Bean Soup. This version is healthy, hearty, and makes a delicious lunch or dinner.
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What ingredients and equipment do you need to make vegetarian Ninja Foodi bean soup?
Before we get to the recipe, make sure you have the right equipment and ingredients on hand.
These are the things I used to make this recipe:
- Ninja Foodi multicooker
- Pressure cooker lid
- Oven mitt
- Silicone or wooden spoon
- Cutting board
- Chopping knife
- Measuring cups and spoons
- Potato masher
As for the ingredients, you’ll need the following:
- Yellow potato
- Plant-based, non-dairy butter
- Garlic granules
- Salt & pepper
- White beans (see tips below)
- Smoked paprika
- Vegetable broth
- Bay leaf
- Dried parsley
Have all your tools and ingredients handy so you can whip up a batch of vegetarian bean soup in the Ninja Foodi in no time.
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What type of beans can I use in this vegetarian bean soup recipe?
This recipe works best if you use one of the varieties of white beans. There are a few different ones, and frankly, I get them mixed up all the time. Let’s take a look at the differences so you can choose which one you prefer to use in the recipe.
These are the smallest of the white beans. They have a fairly mild flavor and have the highest fiber count of all the white beans.
Navy beans are a little bigger than pea-sized and are soft and creamy when cooked up. They are often blended and used to thicken the soup for this reason.
Great Northern Beans
These white beans are bigger than Navy beans and have a firmer texture, too. Their flavor is more neutral, often taking on the flavor of the soup they are in.
These are the largest of the white beans and are kidney shaped, which is why they are often referred to as white kidney beans.
Like red kidney beans, their skin is firmer but they still have a soft texture. Cannellini beans have a nutty, earthy flavor and are used most often in Italian soup dishes.
So, which beans are best in this recipe? Since there really isn’t a noticeable difference in the flavor of all the white bean varieties, you can use whichever one you prefer.
I love the creaminess of Navy beans, so that’s what I used in the recipe below. But if you like a bigger bean or a firmer texture, feel free to use one of the other types.
What vegetables are best for this bean soup recipe?
I’ve kept the vegetables in this recipe to a minimum, because I wanted it to be a bean-based soup, not a vegetable soup. The vegetables I used all have a purpose.
For instance, the potato is used to thicken the soup, and yellow potatoes are the best choice for the job. The onion and celery give the soup flavor and texture.
But, as with the beans, you can use your favorite vegetables in this recipe. I think adding diced carrots, chopped kale, or even some spring peas, would be delicious.
How to Make Bean Soup in the Ninja Foodi
- 1 medium to large yellow potato
- 2 Tbsp plant-based, non-dairy butter
- 1/2 medium onion
- 1 rib celery
- 15 oz. can Navy beans, drained and rinsed
- 2 cups vegetable broth, more for thinner soup
- 1/2 Tbsp garlic granules
- Salt & pepper
- 1 bay leaf
- 1 tsp. dried parsley
- Pour a cup of water in the Ninja Foodi cooking pot. Place the broil rack in the pot and place the yellow potato on the rack. Attach the pressure lid and make sure the release valve is in the SEAL position. Select the PRESSURE setting, set time to 15 minutes, and push START.
- While the potato cooks, dice the onion and celery. Drain and rinse the beans.
- When the potato is done, quick release the steam. Carefully remove the pressure lid. Using silicone tongs, remove the potato and place aside in a bowl. Using an oven mitt, remove the rack and cooking pot. Dump the water from the cooking pot and place pot back in the Ninja Foodi base.
- Select the SAUTE setting, heat setting 2. Melt the butter in the pot, then add the diced onion and celery. Saute for about 5 minutes, until the onion is translucent and the celery has softened.
- While the vegetables cook, pour 1/2 cup of the vegetable broth into the bowl with the potato. Mash with a potato masher until smooth.
- Once the vegetables are sauted, add the mashed potato and the remaining ingredients to the cooking pot. More vegetable broth can be added for a thinner consistency. Stir well and cook on heat setting 2 for about 10 minutes.
- Remove the bay leaf and serve!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 270Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 993mgCarbohydrates 42gFiber 13gSugar 3gProtein 11g
Recipe Tips & FAQs
What to Serve with Ninja Foodi Bean Soup
If the soup is the main part of your meal, you can serve any of the following as an accompaniment:
- Warm, fresh bread
- Garlic bread or breadsticks
- Oyster crackers
Or serve this vegetarian bean soup alongside your favorite grilled sandwich for a heartier meal.
Do I have to pressure cook the beans, or can I use canned beans?
I used canned beans in this Ninja Foodi bean soup recipe because I want my healthy meals ready as quickly as possible. But if you prefer to pressure cook your own beans, then please feel free to do that beforehand.
Why do I have to rinse the beans before using them?
It’s important to drain and rinse the beans before adding them to the recipe, whether you use canned beans or pressure-cooked them yourself. Rinsing them removes most of the compounds that cause gassiness and bloating.
Can You Freeze Ninja Foodi Bean Soup?
Yes, you can freeze any leftovers you have from the recipe, but in my experience, frozen beans don’t hold up well to reheating. The soup seems watery and the beans breakdown.
This recipe only makes four servings at most, so it’s best to store any leftovers in the refrigerator and use them up within a few days.
How many servings does the recipe make?
The recipe makes four cups of soup, which is two large servings or four smaller servings. But the recipe is easily doubled, or even tripled if you need to feed more people or want extra servings for lunches or dinners later in the week.
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