Nothing says comfort quite like a bowl of hot, delicious soup, and this vegetarian 15 bean soup recipe will give you all of that and more. It's made with fiber-rich beans and nourishing vegetables, all swimming in a savory vegetable broth. Better yet, this 15 bean soup is made in just 4 simple steps. So, if you looking for a delicious quick and easy soup recipe you've found it!
Table of Contents
Why You'll Love This Recipe
An all-around nutritious soup. This wholesome soup is loaded with a ton of nutrients, from protein-packed beans to healthy flavorful veggies.
An easy, one-pot meal. All of the cooking for this delicious soup is done in one large pot, so it's almost guaranteed that you have everything you need to prepare this healthy meal. On top of that, this soup only takes 10 minutes to prepare - the rest of the time is spent just letting it simmer. It doesn't get any easier than that!
Great for meal prep. One large batch will make a week's worth of meals. Not to mention it's incredibly easy to store, so you can enjoy this soup again and again.
Vegan and Gluten Free. This recipe is already naturally vegan and gluten free, so you don't have to worry about making any adjustments if necessary.
- Dried Beans Mix - soaked, rinsed, and drained for some hearty protein
- Olive oil - to cook the veggies
- Onion, celery, and carrot - a classic mirepoix mix for an aromatic base
- Garlic powder - a great seasoning to complement the savory broth
- Canned chopped tomatoes - for some juicy acidity
- Vegetable broth and water - to make a light and savory broth
- Bay leaves, dried oregano, dried basil, dried thyme - a herbaceous blend for some added flavor
- Salt and pepper - to taste
How to Make 15 Bean Soup
1. Sautee the vegetables. In a large stock pot, heat up the olive oil and add the onion, celery, and carrots. Cook the vegetables for a few minutes until everything is soft and fragrant.
2. Build your Broth. Pour in the vegetable broth, canned tomatoes, and water to complete your soup base. Finish with the garlic powder, bay leaves, oregano, basil, and thyme.
3. Stir in the beans. Incorporate the dried beans mix that have been soaked, rinsed, and drained. Stir the mixture well to make sure the soup is evenly combined.
4. Bring to a boil. Once your soup is at a boil, reduce the heat and bring to a simmer. Allow the soup to simmer uncovered for one hour, stirring occasionally until the beans are nice and tender.
5. Serve and enjoy. Remove the bay leaves and ladle the soup into bowls for serving. Finish off with some salt and pepper to taste.
My Tips to Make The Best Soup
- Use a quick soak method to prepare your bean mixture. Alternatively, I like to soak the beans overnight so they are guaranteed to be ready when it's time to cook.
- Squeeze some fresh lemon juice upon serving the soup for some bright acidity. Plus, lemon juice has a ton of health benefits that will surely come in handy during flu season.
- If you don't have a dried beans mix, you can use your own combination of beans. I personally recommend starting with pinto beans, navy beans, kidney beans, and black beans as a classic mixture.
Storing and Reheating Your Soup
In the fridge. Pour any leftover soup into an airtight container and refrigerate it for up to 4-5 days.
In the freezer. Once your soup has completely cooled, transfer it into a freezer-safe container for up to 3 months. I especially recommend this method for when you want to make a few batches at once and store the extra soup for future meals.
Reheating: My favorite way to reheat this soup is with the stove. Simply pour any leftovers into a medium pot and cook over medium heat. Be sure to stir consistently until the soup is completely recooked and has reached your desired temperature.
Alternatively, you can reheat your soup in the microwave using a microwave-safe bowl in intervals of 20 seconds until hot.
More Soup Recipes To Try Next
- 10oz. package dry bean mix, soaked for 8 hours
- ½ tablespoon olive oil
- 1 small onion, chopped
- ½ cup celery, chopped
- 1 cup carrots, sliced
- 1 teaspoon garlic powder
- 14oz. can chopped tomatoes
- 2 cups vegetable broth
- 2 cups water
- Salt and pepper, to taste
- 2 small bay leaves
- ¼ teaspoon dried basil
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried thyme
- Rinse and drain soaked beans.
- Heat olive oil in a saucepot. Add onion, celery, and carrots. Cook for few minutes.
- Add the rest of the ingredients and stir well.
- Bring to a boil and reduce heat. Simmer for 1 hours or until the beans are tender.
- Remove the bay leaves before serving.
- Ladle the soup into the bowls and serve.
Nutrition Information:Yield: 6 Serving Size: 1 Cup
Amount Per Serving: Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 306mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 5g