10 Bean Soup Recipe Vegan: Hearty, Healthy & Easy Meal

There’s something incredibly comforting about a steaming bowl of homemade soup, especially when it’s packed with hearty beans and nourishing vegetables. My 10 bean soup recipe (vegan) is a celebration of plant-based goodness, perfect for chilly evenings or meal prep for the week.

This recipe combines a rainbow of beans with aromatic veggies, warming spices, and a rich vegetable broth—creating a deeply flavorful and protein-packed meal that even non-vegans will crave!

Beans are a staple in vegan cooking, offering texture, nutrition, and plenty of options for customization. Whether you use a store-bought bean mix or create your own blend, this soup is as much about tradition as it is about flexibility.

Plus, it’s easy on the budget and ideal for feeding a crowd. Let’s dive into why this hearty soup deserves a permanent place in your recipe rotation.

Why You’ll Love This Recipe

• Hearty and Filling: With ten varieties of beans, this soup is a protein powerhouse that keeps you satisfied for hours.
• Completely Vegan: No animal products, just wholesome, plant-based ingredients full of flavor.
• Customizable: Swap out beans or veggies based on what you have on hand.
• Meal Prep Friendly: This soup stores and reheats beautifully, making it perfect for busy weekdays.
• Budget-Friendly: Beans and vegetables are both affordable and nutritious, making this soup a wallet-wise choice.
• Freezer-Friendly: Make a big batch and freeze portions for future meals.
• Boosts Gut Health: Beans are packed with fiber, supporting digestion and overall wellness.
• Rich, Deep Flavor: Thanks to a blend of herbs, spices, and slow simmering, every spoonful is deliciously savory.

Ingredients

Suggested bean mix: Great Northern, navy, pinto, black, kidney, garbanzo (chickpeas), lentils (brown or green), lima, cranberry, and small red beans.

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Colander (for rinsing beans)
• Ladle (for serving)
• Optional: Slow cooker or Instant Pot

Instructions

1. Soak the beans:

   Place the 10-bean mix in a large bowl. Cover with plenty of cold water and soak overnight (8-12 hours).

   This helps soften the beans and reduces cooking time. Drain and rinse well before cooking.

   Quick soak: If you’re short on time, boil the beans for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.

2. Sauté the aromatics:

   Heat olive oil in your soup pot over medium heat. Add chopped onion, carrots, celery, and bell pepper.

   Cook, stirring occasionally, for 7-8 minutes, or until vegetables start to soften.

3. Add the garlic and spices:

   Stir in minced garlic, smoked paprika, cumin, thyme, and black pepper. Cook for 1-2 minutes until fragrant.

4. Combine beans, tomatoes, and broth:

   Add the soaked and rinsed beans to the pot. Pour in the crushed tomatoes and vegetable broth.

   Toss in the bay leaves and a pinch of salt. Stir well to combine.

5. Bring to a boil, then simmer:

   Increase heat to high and bring soup to a boil. Reduce to a gentle simmer, cover, and cook for 1.5 to 2 hours, or until beans are tender.

   Stir occasionally and add more broth or water if needed.

   If using a slow cooker: Combine all ingredients and cook on low for 8 hours or high for 4-5 hours.

6. Finish and season:

   Once beans are tender, remove bay leaves. Taste and adjust salt, pepper, or spices as desired.

   Stir in the lemon juice for brightness.

7. Garnish and serve:

   Ladle soup into bowls and sprinkle with chopped fresh parsley. Enjoy hot!

Tips & Variations

• Use what you have: If you can’t find a premixed 10-bean blend, combine your favorites or use a 15-bean soup mix—just be sure to check for seasoning packets if buying a prepackaged mix and skip them if not vegan.
• Add greens: Toss in chopped kale, spinach, or Swiss chard in the last 10 minutes of cooking for color and nutrition.
• Make it smoky: Add a dash of liquid smoke or increase the amount of smoked paprika for a deeper, barbecue-like note. For more smoky vegan inspiration, check out Smoked Vegetarian Recipes for Flavorful Meatless Meals.
• Bump up the protein: Stir in cubed extra-firm tofu or vegan sausage slices in the last 20 minutes of cooking.
• Add grains: Brown rice, barley, or quinoa can make this soup even heartier. Simmer with the beans or cook separately and add before serving.
• Spice it up: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
• Make it creamy: Blend 2 cups of the soup and return it to the pot for a thicker, creamier texture.
• Try dehydrated veggies: For a pantry-friendly version, use dehydrated carrots, celery, and peppers. Learn more about using dehydrated vegetables in Recipes Dehydrated Vegetables: Easy Meals and Snacks.

“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” – Marge Kennedy

Nutrition Facts

Note: Nutrition values are estimates and may vary based on specific beans and vegetables used.

Serving Suggestions

• Crusty Bread: Serve with toasted sourdough or whole grain bread for dunking.
• Grain Bowls: Ladle soup over cooked farro, barley, or brown rice for an extra-hearty meal.
• Fresh Herbs: Garnish with extra chopped parsley, cilantro, or dill for a burst of freshness.
• Side Salad: Pair with a crisp green salad or a tangy slaw, like the one in Allens Green Beans Recipe.
• Family Style: Serve in a big pot at the table for a cozy, communal dinner experience.

Conclusion

There’s a reason 10 bean soup remains a beloved classic—it’s nutritious, deeply satisfying, and endlessly adaptable. With its rich blend of beans, vegetables, and spices, this vegan version proves that plant-based eating can be both wholesome and deeply flavorful.

Whether you’re new to vegan cooking or a seasoned pro, this soup will quickly become a staple in your kitchen.

Try making a double batch and freezing half for future busy days. Don’t forget to experiment with your favorite beans and veggies for a new twist each time.

If you’re looking to expand your plant-based repertoire, check out these other delicious ideas: Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas and Vegan Casserole Recipes: Easy for quick weeknight dinner.

Happy cooking, and may your kitchen always be filled with warmth, flavor, and good company!

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