13 Bean Soup Recipe Vegetarian: Easy and Delicious Ideas

There’s nothing quite as comforting and nourishing as a hearty bowl of bean soup, especially when it’s packed with a colorful mix of beans and wholesome vegetables. Our 13 bean soup recipe vegetarian is a delightful way to enjoy a protein-rich, fiber-filled meal that’s perfect for any season.

This soup brings together a medley of thirteen different beans, simmered slowly with fresh vegetables, herbs, and spices to create layers of flavor that warm you from the inside out. Whether you’re looking for a fulfilling lunch, a cozy dinner, or a make-ahead meal to power your week, this vegetarian soup has got you covered.

Plus, it’s budget-friendly, easy to prepare, and naturally vegan, making it an excellent choice for anyone looking to eat healthier or reduce meat consumption.

In this blog post, we’ll walk you through everything you need to make this delicious soup—from ingredients and equipment to cooking tips and serving ideas. Ready to cozy up with a bowl of wholesome goodness?

Let’s dive in.

Why You’ll Love This Recipe

This 13 bean soup recipe vegetarian is a powerhouse of nutrition and flavor. The diverse beans blend beautifully to provide a variety of textures and tastes, ensuring every spoonful is interesting and satisfying.

It’s naturally gluten-free, packed with plant-based protein, and loaded with fiber to keep you feeling full and energized.

Another reason to love this soup is its versatility. You can customize it with your favorite vegetables or spices, making it your own.

It’s also an ideal recipe for meal prep since it tastes even better the next day as the flavors meld together. Plus, cooking a large pot means you’ll have plenty of leftovers to enjoy throughout the week or freeze for later.

Lastly, this recipe is budget-friendly and sustainable, using pantry staples and fresh produce. If you enjoy recipes like this, be sure to check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for similar comforting dishes.

Ingredients

• 1 package (about 1 lb) of 13 bean mix (usually includes kidney beans, navy beans, black beans, pinto beans, garbanzo beans, and more)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Optional: 1 cup chopped kale or spinach for added greens
• Optional: 1 tablespoon apple cider vinegar or lemon juice (to brighten flavor)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or heat-safe spatula
• Colander or sieve (for rinsing beans)
• Ladle for serving

Instructions

1. Soak the beans: Rinse the 13 bean mix well under cold water. Place them in a large bowl and cover with at least 3 inches of water. Soak overnight or for at least 8 hours to soften the beans and reduce cooking time.
2. Drain and rinse: After soaking, drain the beans and rinse again under cold water. Set aside.
3. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
4. Add garlic and spices: Stir in the minced garlic, dried thyme, smoked paprika, and cumin. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Add beans and liquids: Pour in the soaked beans, canned diced tomatoes (including juice), and vegetable broth. Add the bay leaf and stir to combine.
6. Bring to a boil, then simmer: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to low and cover the pot. Let the soup simmer gently for 1.5 to 2 hours, stirring occasionally. The beans should become tender but not mushy.
7. Add greens (optional): About 10 minutes before the end of cooking, stir in chopped kale or spinach if using. Cook until the greens are wilted and tender.
8. Season and finish: Remove the bay leaf. Season the soup with salt and pepper to taste. For an extra layer of brightness, stir in apple cider vinegar or lemon juice just before serving.
9. Serve hot: Ladle the soup into bowls and enjoy warm with your favorite bread or side salad.

Tips & Variations

“For the best texture, avoid rushing the soaking process. If you’re short on time, use the quick soak method: boil the beans for 2 minutes, then cover and let sit for 1 hour.”

Feel free to customize your 13 bean soup by adding your favorite vegetables such as diced potatoes, bell peppers, or even corn. For extra protein, toss in some cubed tofu or tempeh.

If you prefer a smoky depth, add a splash of liquid smoke or smoked sea salt.

For a creamier texture, blend a portion of the soup and stir it back in to thicken without adding cream. This soup also freezes exceptionally well—store in airtight containers for up to 3 months.

If you’re interested in more hearty vegetarian soups, check out our Low Calorie Vegetable Soup Recipe for Healthy Eating or High Protein Vegan Soup Recipes for Healthy Meals for inspiration.

Nutrition Facts

Note: Nutrition values may vary depending on specific ingredients and brands used.

Serving Suggestions

This hearty 13 bean soup is a meal on its own, but it pairs wonderfully with a variety of sides. Try serving it with a warm crusty whole-grain bread or a slice of our Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up the savory broth.

For a fresh contrast, add a simple mixed green salad dressed with lemon vinaigrette or a tangy coleslaw. You can also sprinkle some nutritional yeast or vegan parmesan on top for a cheesy flavor boost.

To complete the meal, consider a light dessert like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. It’s the perfect sweet finish to a wholesome dinner.

Conclusion

Our 13 bean soup recipe vegetarian is more than just a soup; it’s a nutritious, flavorful, and comforting experience that fits perfectly into a plant-based lifestyle. With a rich blend of beans and vegetables, it hits the spot whether you’re feeding a family or meal prepping for the week.

The recipe is flexible, easy to make, and caters to a variety of taste preferences and dietary needs.

From its budget-friendly ingredients to the make-ahead convenience, this soup should be a staple in your recipe collection. It’s a beautiful way to enjoy plant-based protein and fiber in every spoonful while warming your soul on chilly days.

If you’re eager to explore more vegetarian delights, don’t forget to browse our extensive collection of recipes like the Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Happy cooking and bon appétit!

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