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

There’s something deeply comforting about a bowl of hearty bean soup simmering on the stove. Whether it’s a chilly winter evening or you’re just craving something filling and nutritious, this 12 bean soup recipe vegan is a true winner.

Packed with plant-based protein, fiber, and an array of vitamins, this soup is as nourishing as it is delicious. The mix of twelve different beans brings a medley of flavors and textures, while a savory blend of vegetables, herbs, and spices ensures every spoonful is bursting with taste.

What I love most about this recipe is its versatility. It’s perfect for meal prep, feeds a crowd, and is easily adaptable to whatever veggies you have on hand.

Plus, it’s a budget-friendly way to enjoy a satisfying, protein-rich meal that’s 100% vegan. Read on for a step-by-step guide to making your new favorite soup!

Why You’ll Love This Recipe

• Protein Powerhouse: Twelve different beans mean a robust protein profile and complex, satisfying texture.
• Flavorful and Filling: Aromatic vegetables, fresh herbs, and spices infuse the soup with deep, rich flavor.
• Meal Prep Friendly: Makes a big batch that tastes even better the next day, and freezes well for future meals.
• Budget-Conscious: Beans and veggies are affordable staples, making this dish easy on your wallet.
• Customizable: Swap in your favorite vegetables, add greens, or adjust spice levels to suit your tastes.
• Allergy-Friendly: Naturally gluten-free and dairy-free; adaptable for most dietary needs.

Ingredients

Equipment

• Large soup pot (6-8 quart)
• Wooden spoon or heat-safe spatula
• Chef’s knife and cutting board
• Colander (for rinsing and draining beans)
• Measuring cups and spoons
• Ladle
• Optional: Immersion blender (if you like a creamier texture)

Instructions

1. Soak the Beans:

   Place the 12-bean mix in a large bowl and cover with plenty of water. Allow to soak overnight (8-12 hours).

   Drain and rinse the beans before cooking.

   Tip: Forgot to soak? Use the quick soak method: cover beans with water in a pot, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and proceed.

2. Prepare the Vegetables:

   Dice the onion, chop the carrots and celery, dice the red bell pepper, and mince the garlic.

3. Sauté Aromatics:

   In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.

   Add the garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften.

4. Add Spices:

   Stir in the thyme, smoked paprika, cumin, salt, and black pepper. Let the spices cook for 1 minute to bloom their flavors.

5. Combine Beans and Liquids:

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

   Toss in the bay leaves and stir to combine.

6. Simmer:

   Bring the soup to a gentle boil over medium-high heat. Reduce heat to low, cover partially with a lid, and simmer for 1.5 to 2 hours.

   Stir occasionally and check beans for doneness at the 90-minute mark—cook longer if needed until beans are tender.

   Tip: If the soup thickens too much, add more broth or water as needed.

7. Finish and Adjust:

   Remove the bay leaves. Taste and adjust salt, pepper, or spices as needed.

   If you like a creamier soup, use an immersion blender to puree a portion directly in the pot (just a few pulses).

8. Add Freshness:

   Stir in lemon juice for a bright finish, if desired. Serve hot, garnished with chopped fresh parsley.

Tips & Variations

• Customize the Beans: If you can’t find a 12-bean mix, use any combination of beans like kidney, pinto, navy, black, lima, chickpeas, lentils, and split peas.
• Add Greens: Stir in a few handfuls of chopped kale, spinach, or Swiss chard during the last 10 minutes of cooking for added nutrients.
• Make it Smoky: For extra smokiness, add a pinch of chipotle powder or a few drops of liquid smoke.
• Veggie Boost: Add diced zucchini, sweet potatoes, or corn for more texture and flavor.
• Spice It Up: Like a kick? Add a chopped jalapeño or a dash of cayenne pepper.
• Batch and Freeze: This soup freezes beautifully. Store cooled soup in freezer-safe containers for up to 3 months.
• Time Saver: Use a pressure cooker/Instant Pot to cut cooking time in half. Cook soaked beans and all ingredients at high pressure for 25 minutes, natural release for 15 minutes.

“Bean soup is one of the most adaptable dishes—let your fridge and pantry inspire you! Taste as you go and make it your own.”

Nutrition Facts

These values are estimates per 1 generous serving (makes approx. 8 servings):

*Values may vary based on exact ingredients and serving size.

Serving Suggestions

• Crusty Bread: Serve with a thick slice of whole-grain or sourdough bread to soak up the flavorful broth.
• Simple Salad: Pair with a fresh green salad dressed in lemon vinaigrette for a balanced meal.
• Garnish: Top with extra parsley, a swirl of olive oil, or a sprinkle of nutritional yeast for added flavor.
• Hearty Side: Try alongside roasted vegetables or a baked sweet potato.
• Meal Prep: Pack in jars or containers for easy grab-and-go lunches throughout the week.

If you love nourishing vegan soups, check out our Lipton Vegetable Soup Mix Recipes for Easy Family Meals or explore creative ways to use pantry staples with Recipes Dehydrated Vegetables: Easy Meals and Snacks.

For more root veggie inspiration, don’t miss these Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas!

Conclusion

This 12 bean soup recipe vegan is the ultimate comfort food—wholesome, hearty, and packed with flavor. It’s a dish that invites creativity, allowing you to explore the world of beans, vegetables, and spices while nourishing your body with plant-based goodness.

Whether you’re new to vegan cooking or a seasoned pro, this soup will earn a spot in your regular meal rotation.

Don’t forget to experiment with your own favorite veggies and seasonings, and make a double batch for busy weeks. Serve it with bread, salad, or enjoy it on its own for a satisfying, soul-warming meal.

Happy cooking—and remember, the best soups are made with love and a dash of adventure!

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