THIS is one of those soups that makes you feel good about your health and is still incredibly delicious and satisfying. Beans are probably the most underrated super food. They’re packed full of fiber, protein, and antioxidants, while still being super inexpensive and shelf stable. And when you get 15 different varieties all in one pot, you’ve got a serious nutrition powerhouse! I decided to make it a Vegetarian 15 Bean Soup (it’s actually vegan) this week, but you could always add some bacon, a smoked ham hock, or smoked turkey leg to your soup for a little extra smoky flavor.
What Kind of Beans Do I Use?
“15 Bean Soup” mixes are fairly common in most major grocery stores, and they are sold right along side the other dry beans. I used Hurst’s Brand, which are in many major grocery stores. They’re basically just a mix of 15 bean varieties in one bag, and they’re quite beautiful, with all their different colors, patterns, and sizes. They usually come with a seasoning packet, just like instant ramen, but I prefer to add my own herbs and spices.
What to Serve with Bean Soup
While this soup itself is vegan, I ended up topping it with some shaved parmesan. Other good toppings would be a dollop of sour cream, Greek yogurt (you could do coconut yogurt to keep it vegan), or even some shredded cheddar or Monterey Jack. And I definitely suggest serving with some crusty bread on the side (try this no-knead bread).
How to Store the Leftovers
This Vegetarian 15 Bean Soup will freeze great, so don’t be afraid of the recipe’s large volume! Just divide it up after cooking, cool, then transfer to the freezer for long term storage. This soup does take some time to prepare, but most of it is passive time. So plan this recipe for a weekend or your day off so you can keep an eye on it while double tasking with something fun, like watching a movie. :) And don’t forget to start soaking the beans the night before!
Vegetarian 15 Bean Soup
Servings 8 1.5 cups eachIngredients
- 1 lb. 15 bean soup mix* (2.69)
- 2 Tbsp coconut oil** ($0.44)
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 4 carrots ($0.45)
- 3 ribs celery ($0.46)
- 6 cups water ($0.00)
- 1 15 oz. can diced tomatoes ($0.49)
- 1 tsp cumin ($0.10)
- 1 tsp oregano ($0.10)
- 1/2 Tbsp smoked paprika ($0.15)
- 1/4 tsp cayenne pepper ($0.02)
- Freshly cracked pepper ($0.03)
- 1/4 cup chopped fresh parsley ($0.22)
- to taste salt ($0.02)
- 2 tsp apple cider vinegar ($0.04)
Instructions
- The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
- When you’re ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
- Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
- Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
- After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
- Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make 15 Bean Soup – Step by Step Photos
The night before place 1 pound of the dry 15 bean mix (do not use the seasoning packet) in a large bowl. Cover it with enough water so there is double the amount of water as beans. Refrigerate the beans overnight, or for at least 8 hours. This is what they look like after soaking. When you’re ready to start cooking, drain the beans in a colander and rinse them well with fresh water.
Dice one yellow onion and mince two cloves of garlic. Add the onions, garlic, and 2 Tbsp coconut oil (or your favorite cooking oil) to a large pot. Sauté over medium heat until the onions are soft and translucent.
While the onions and garlic are cooking, peel and dice 4 carrots, and dice 3 ribs of celery. Add them to the pot and continue to sauté just until the celery begins to soften (about 5 minutes more).
Add the rinsed and drained beans…
And 6 cups of water. Place a lid on the pot, turn the heat up to medium-high, and let it come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and let it continue to simmer for 90 minutes. Stir it occasionally as it simmers.
After it’s simmered for 90 minutes, the beans should be very soft and be breaking down. The broth will look all cloudy like this, and kind of pale in color.
Now it’s time to add those top note flavors! Add one 15oz. can of diced tomatoes (with the juices), 1/2 Tbsp smoked paprika, 1 tsp oregano, 1 tsp cumin, 1/4 tsp cayenne pepper, some freshly cracked pepper, and a handful of chopped fresh parsley. Stir everything to combine, then let the soup simmer for another 20 minutes or so.
And now it’s looking much more vibrant. BUT we haven’t added ANY salt yet, so the flavors are still quite muted. Now it’s time to season with salt to taste. I ended up using 1.5 tsp, but I suggest starting with 1/2 tsp, and increasing from there until the flavors really pop. Keep in mind that as you refrigerate this, the salt will absorb into the beans some and become more muted, so you may need to add more the next day.
Finally, stir in a couple teaspoons of apple cider vinegar to brighten it all up, and it’s done!
This is the most delicious bean soup I’ve ever had. I used my crockpot. after soaking the beans overnight, I put them in the crockpot w/ fresh water and let them cook 10 hours. When I got home, I skimmed the foam off, then I sautéed the triune, added everything else and dumped it in the with beans and then just let it cook a bit more. Super!!! (No pun intended!). And the beans held up to the long time of cooking. Just really delicious. I’m about to put another bag of beans on to soak.
I’ve been making this recipe every week since it got cold out, and I love it so much! The first time, I followed the recipe to a T and loved it. Since then, I’ve played around with the ingredients; I like adding an extra can of diced tomatoes, adding frozen peas and barley, and using red wine instead of apple cider vinegar. Oh, and using veggie broth instead of water. I love that the recipe is so versatile and helps me clear out all the veggies I have while also tasting amazing.
Made this yesterday it came out perfectly using the recipe. Just the soup and some fried cornbread yesterday and put the leftover over some rice today. Again this was great just as the recipe called for.
Wow, this recipe is so good! I was skeptical if I would like it or not because I’ve attempted to make 15 bean soup before and never had any luck finding a recipe I liked. This is a keeper!
I just made this and it was great! Followed the recipe but made some adjustments. Added ham when I added the beans, doubled the pepper and put barely pearls in the last 30min. Turned out amazing and the husband got seconds and thirds! Keeping this one handy for the cold months.
I’m making this recipe right now for my weekly meal prep and highly recommend NOT skipping the apple cider vinegar. I didn’t realize I’d run out of cayenne pepper and had to substitute crushed red pepper, which works, but it tasted like something was missing. So I added more cumin to give it more flavor, and it still tasted like something was missing. I don’t understand the chemistry behind it, but once I added the apple cider vinegar, it completely improved the taste. Amazing! New cooking tip. I would never in a million years have come up with that on my own. Thank you! Looking forward to having this as part of my dinner this week. :)
https://alongthecamelride.com/2018/11/26/meal-prep-monday-post-pig-out-fest/
Can you use the beans and combine it with some heartier veggies to make a kind of stew or soup or maybe even into a chili recipe, like a 15 bean chili? I’m not an experienced cook so i have no idea if that would work. I would love to make your recipe and add leeks and possibly canned spicy tomatoes. The spicy tomatoes gave me the idea for the aforementioned chili.
Yes, you could add any variety of vegetables to make it your own. :) Leeks I would add with the onion and garlic in the beginning, but other vegetables I would add later when I added my canned tomatoes and herbs.
Made this a few days ago, and after soaking the beans, tossed all ingredients in the slow cooker for 4 hours on high. I used broth instead of water for even more flavor. I love the overall flavor of the soup, but do find it a bit too bean-y for my liking, would definitely make again but tweak and add more veggies and less beans. Also love how inexpensive this sort of thing is, thanks for a great recipe!
This is a delicious soup and my picky daughter and husband both really liked it. In fact, I sent it to school in a thermos in my daughter’s lunch box a few days, which was great since it is sometimes hard to think of new ideas for lunch. I left out the vinegar the first time, but I’m going to make it again and I wonder if the vinegar serves a particular purpose, or is it just for taste?
It’s just for flavor. :) It just kind of brightens everything up at the end. You can also do lemon juice instead.
This sounds amazing! If I’m adding a ham hock, would I add it right at the beginning, together with the pre-soaked beans?
I would add it after soaking, so when you begin cooking in the pot. :)
Made this tonight and it is great! Used about double the spices and added a few veggie boullion cubes to the cooking liquid. At the end I put in a dash of liquid smoke as well as a bag of chopped baby kale. Served with garlic bread to rave reviews! Also enough to freeze some for a future dinner when I don’t want to cook. Thanks for sharing.
I make this a lot. But be sure to add 1 tsp of liquid smoke. It makes it taste like you had a ham Hock in it. Non vegetarians love it and always ask If ham is in it. Liquid smoke makes it!!
How do I make this in the Instant Pot? I made your beef stew last night. IT WAS AMAZING!!!!
I haven’t tried this one in the IP, so I don’t have any specific instructions, but I would use whatever setting the instruction manual suggests for dry beans.
I was wondering the same thing. Google led me to this recipe, which sounds correct! https://www.365daysofcrockpot.com/instant-pot-15-bean-soup/
Any ideas for a substitute for the tomato? My husband cans do them.
I don’t think I would try to replace it, I would just leave it out. :)
I have a plant based diet and I make this soup about once every 2 weeks, I use vegetable broth as well. It is absolutely delicious!!