White bean soup

This plant based white bean soup is quick, delicious, and very healthy for you! 

Course Dinner
Cuisine Plant Based
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • 1 lb bag of dry navy beans
  • 2 tbsp Extra virgin olive oil
  • 2 packs Field Roast Italian vegan sausage
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 3 large carrots peeled and sliced or 5 small
  • 2 stalks celery chopped
  • 1 tsp fresh thyme chopped
  • 12 cups vegetable broth abut 2 1/2 32oz boxes
  • 3 cups baby spinach chopped about 3 handfuls
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp black pepper
  • 1 tbsp Mrs. Dash original seasoning
  • 1 tsp accent seasoning
  • 4 kale leaves chopped


  1. Rinse and sort through beans. Take any bad or funny looking beans out.  Set them aside. 

  2. Saute onion and garlic in olive oil in a skillet. 

  3. Add all ingredients to the pressure cooker except your sausage. Close the pressure valve. Push the beans/ lentils button. 

  4. Set the time for 20 minutes 

  5. When the pressure cooker buzzer goes off, use a utensil (can be a long handled spoon) and slowly release the pressure by opening the pressure valve. 

  6. At this time stir the beans soup and add additional seasoning if needed. 

  7. Again, close the pressure valve. Press the beans / lentils button and set the time for 15 minutes. 

  8. While the pressure cooking is going at this time you will want to cook your sausage. Slice and sauté your sausage for about 7-8 minutes in olive oil. You can season your sausage if you choose. I always do. Set aside once finished.

  9. Once the time is up on the pressure cooker again slowly release the pressure and open the cooker. Pour in your sausage and stir gently and serve! 

Recipe Notes

You can serve with cornbread or crackers of your choice.