15 Bean Soup With Yams Vegan Recipes for Healthy Meals

There’s something truly comforting about a hearty bowl of bean soup, especially when it’s packed with a colorful variety of beans and the natural sweetness of yams. This 15 bean soup with yams vegan recipe is not only a feast for the eyes but also a nourishing meal that satisfies your taste buds and your body.

Perfect for chilly days or anytime you crave a wholesome, plant-based dish, this soup combines the rich texture of multiple beans with the velvety softness of yams, creating a delightful balance of flavors.

Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe will become a staple in your kitchen.

In this post, you’ll learn why this recipe stands out, the ingredients needed, the equipment that makes preparation easier, and step-by-step instructions to create your own pot of deliciousness. Plus, I’ll share tips, variations, nutrition facts, and serving ideas to make the most of this versatile dish.

Ready to warm up your soul with a bowl of wholesome goodness? Let’s dive in!

Why You’ll Love This Recipe

This 15 bean soup with yams is a powerhouse of nutrition and flavor. The combination of 15 different beans means you get a wide range of textures and nutrients—from creamy navy beans to firm black beans.

Adding yams gives a subtle sweetness and a beautiful, vibrant color that brightens the dish.

The best part? It’s completely vegan and gluten-free, making it suitable for many dietary needs.

It’s also perfect for meal prepping, as the flavors deepen over time, tasting even better the next day. Plus, it’s budget-friendly and filling, making it an ideal family meal or a nourishing lunch option.

If you love recipes that are both easy to make and packed with wholesome ingredients, this one will quickly become a favorite. And if you want more hearty, comforting meals, check out my Bread And Gravy Recipe or the rich Boots And Sonny’S Chili Recipe.

Ingredients

• 1 cup 15-bean mix (pre-soaked overnight)
• 2 medium yams, peeled and diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil
• 1 bay leaf
• Juice of 1 lemon (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Equipment

• Large stockpot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or sieve (for rinsing beans)
• Large bowl (for soaking beans)

Instructions

1. Soak the beans overnight: Rinse the 15-bean mix well and place in a large bowl. Cover with water by at least 2 inches and soak overnight. Drain and rinse before cooking.
2. Sauté the aromatics: Heat olive oil in your stockpot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Add spices: Stir in the smoked paprika, ground cumin, dried thyme, and black pepper. Cook for 1-2 minutes to toast the spices gently, enhancing their flavor.
4. Add beans, yams, and liquids: Pour in the soaked beans, diced yams, canned tomatoes (with juice), and vegetable broth. Toss in the bay leaf and stir well to combine all ingredients.
5. Bring to a boil: Increase heat to high and bring the soup to a rolling boil.
6. Simmer gently: Reduce heat to low, cover partially with a lid, and let simmer for 1.5 to 2 hours. Stir occasionally and check the liquid level—add water or broth if it looks too thick.
7. Check for doneness: The beans should be tender and the yams soft. Remove the bay leaf.
8. Adjust seasoning: Add salt to taste and stir in lemon juice if desired for a bright, fresh finish.
9. Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley.

Tips & Variations

“For an even richer flavor, prepare the beans a day ahead and refrigerate overnight—this allows the flavors to meld beautifully.”

• Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the aromatics.
• Add greens: Stir in a few handfuls of kale or spinach in the last 10 minutes of cooking for added nutrients.
• Use canned beans: If short on time, substitute soaked beans with 4 cans of mixed beans, rinsed and drained. Reduce cooking time accordingly.
• Smoky twist: Use smoked sea salt or add a dash of liquid smoke for a deeper smoky flavor.
• Make it creamy: Blend a cup of the soup and stir it back in for a creamier texture without dairy.

Nutrition Facts

Serving Suggestions

This bean and yam soup is wonderfully versatile. Serve it piping hot with a slice of crusty whole-grain bread or a warm Breakfast Wellington Recipe for a filling meal.

For extra protein and texture, add a sprinkle of toasted pumpkin seeds or a side of avocado slices. It also pairs beautifully with a fresh green salad dressed simply with lemon and olive oil.

Looking for more comforting meal ideas? Try the Braised Pork Ribs With Radish Recipe (for non-vegans) or the wonderfully savory Bluebill Duck Recipes if you want to explore other rich flavors.

Conclusion

This 15 bean soup with yams vegan recipe is a perfect balance of nutrition, flavor, and comfort. With its rich variety of beans and the natural sweetness of yams, it’s an easy-to-make, hearty meal that’s perfect any time of the year.

Whether you’re meal prepping for the week or seeking a cozy dinner, this recipe delivers wholesome goodness in every spoonful.

Don’t hesitate to customize it with your favorite spices or veggies to make it your own. Plus, it’s a fantastic way to include a variety of plant-based proteins in your diet.

I hope this recipe inspires you to explore more delicious vegan dishes and enjoy the vibrant flavors of beans and yams together!

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