Vegetarian 15 Bean Soup Recipe for Hearty Healthy Meals

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with a variety of nutritious beans and wholesome vegetables. Our Vegetarian 15 Bean Soup recipe is a hearty, flavorful, and protein-rich meal that’s perfect for cozy weeknights or meal prepping for the week ahead.

This recipe combines fifteen different beans, simmered to tender perfection alongside aromatic herbs, fresh vegetables, and a hint of spice, creating a satisfying and delicious soup that’s both healthy and budget-friendly.

Whether you’re a vegetarian veteran or just looking to add more plant-based meals to your diet, this soup is a fantastic way to enjoy the benefits of diverse legumes while indulging in a deeply flavorful broth.

Plus, it’s super easy to customize and freezes beautifully for busy days. Let’s dive into this vibrant recipe that will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

This Vegetarian 15 Bean Soup recipe is a powerhouse of nutrition and flavor. Here’s why it stands out:

• Loaded with variety: Using fifteen types of beans ensures a rich mix of textures and nutrients like fiber, protein, and essential minerals.
• Hearty and filling: This soup is so satisfying that it works as a complete meal, perfect for lunch or dinner.
• Budget-friendly and pantry-friendly: Beans are affordable and often easy to find in bulk, making this recipe economical and practical.
• Flexible and customizable: You can add your favorite vegetables or spices to suit your taste and dietary needs.
• Great for meal prep and freezing: Make a big batch and enjoy it throughout the week or freeze portions for later.

Ingredients

• 1 package (about 1 lb) 15 bean soup mix, rinsed and sorted
• 8 cups vegetable broth (low sodium preferred)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1 bay leaf
• 2 tablespoons olive oil
• Optional: 1/4 teaspoon red pepper flakes for a bit of heat
• Chopped fresh parsley or cilantro for garnish

Equipment

• Large bowl or pot for soaking beans
• Large stockpot or Dutch oven
• Wooden spoon or ladle
• Knife and cutting board
• Measuring spoons and cups
• Colander for rinsing beans

Instructions

1. Sort and soak the beans: Rinse the 15 bean mix under cold water and pick out any debris or damaged beans. Place them in a large bowl and cover with 3-4 inches of cold water. Let soak for at least 8 hours or overnight. Drain and rinse before cooking.
2. Sauté the aromatics: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add the soaked beans and liquids: Add the soaked and drained beans to the pot along with the vegetable broth and diced tomatoes with their juice. Stir to combine.
4. Season the soup: Add the dried thyme, oregano, smoked paprika, black pepper, salt, bay leaf, and optional red pepper flakes. Stir well.
5. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the soup has thickened.
6. Adjust seasoning and serve: Taste and adjust salt or pepper as needed. Remove the bay leaf. Serve hot, garnished with chopped fresh parsley or cilantro.

Tips & Variations

“Don’t rush the soaking process – it helps the beans cook evenly and reduces cooking time significantly!”

• Quick soak method: If short on time, bring the beans and water to a boil for 2 minutes, then cover and let soak for 1 hour before draining.
• Use a slow cooker: After soaking, add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Add greens: Stir in chopped spinach, kale, or Swiss chard during the last 10 minutes of cooking for extra nutrients.
• Spice it up: Add cumin, chili powder, or cayenne pepper for a smoky, spicy twist.
• Make it creamy: Blend a cup of the soup and stir it back in for a thicker, creamier texture without any dairy.

Nutrition Facts

Serving Suggestions

This Vegetarian 15 Bean Soup is wonderful served with a warm slice of crusty bread or a fresh green salad for a complete meal. You might also enjoy it topped with a dollop of plain yogurt or sour cream if you’re not vegan.

For a heartier meal, add some cooked quinoa or brown rice on the side. This soup pairs beautifully with easy vegetarian sides like garlic bread or a simple roasted vegetable medley.

Looking for more tasty vegetarian dishes? Check out these delicious recipes:

• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas
• Vegetarian Swiss Chard Recipes for Healthy Meals
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious

Conclusion

Our Vegetarian 15 Bean Soup is a nourishing, flavorful way to enjoy a diverse mix of legumes packed with vitamins, minerals, and fiber. This recipe is not only filling and delicious but also versatile and easy to make, perfect for beginners and seasoned cooks alike.

It’s a wonderful recipe to prepare in large batches, making your weeknight dinners or lunchboxes healthier and more exciting.

Beans have long been a staple in vegetarian cooking, and with so many varieties combined, this soup delivers a unique depth of flavor and texture. Trying this recipe will add warmth and wholesomeness to your meal rotation, plus you’ll feel great about fueling your body with such a nutrient-dense dish.

Don’t forget to experiment with your favorite herbs and vegetables to make it your own!

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