Turn a bag of dried beans into the most delicious 15 bean soup! This vegetarian bean soup is slow-simmered on the stove with savory herbs and seasonings and makes a filling and comforting meal.
15 Bean Soup is truly one of the easiest soups you can make and is hearty, satisfying, and delicious.
Soak your mixed beans overnight, then make a big pot of soup in a little more than an hour. This is the perfect recipe for a lazy weekend, but it’s also a realistic option for a busy weeknight too.
What Beans are in 15 Bean Soup Mix?
Are there really 15 different beans in that package? Seems unlikely, right? The most commonly used brand of 15 bean soups is Hursts, and their mixture includes at least 15 of the following beans:
- Great Northern beans
- Pinto beans
- Lima beans and baby lima beans
- Yelloweye beans
- Garbanzo beans
- Green and Yellow split peas/beans
- Black beans
- Red and White Kidney beans
- Cranberry Beans
- Small white and small red beans
- Pink beans
- Navy beans
You might also find a 13 bean mix or some other mixed dried beans. Use that if that’s what you have! It doesn’t matter that much. As long as you have a mix of beans you can make this soup. You could even mix and match the dried beans that you have on hand.
Why You’ll Love This Recipe
- Budget Friendly – This filling, hearty soup starts with dried beans, which are some of the most inexpensive protein sources. Soak them overnight and then they’re ready to cook!
- Healthy Bean Soup – This soup can definitely be a delicious part of a healthy diet. Beans are high in fiber and protein, and low in fat. If you’re a vegetarian, you likely eat a lot of beans already because of the protein, this soup is just another tasty way to do it.
- Easy Soup Recipe– This recipe is not at all complicated. Keep reading for the simple instructions, and you’ll have a delicious soup ready with very little effort.
Ingredients In 15 Bean Soup
Here’s what you need to make this vegetarian bean soup recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
- 15 Bean Soup Mix: Use one bag (16 ounces) of dried mixed bean soup. If you can’t find 15 bean, look for any mixed bean package instead.
- Olive Oil: Use this to saute the onion and veggies to create the flavor base for this vegetarian soup.
- Onion, Celery, Carrot, Garlic: Fresh aromatic vegetables should be diced into small pieces about the same size as the larger beans. Mince the garlic clove.
- Spices: Smoked paprika, Italian seasoning, Ground cumin, bay leaves, and salt and pepper give the beans all the flavor they need. Bean soup is irresistible!
- Diced Tomatoes: You can use regular diced or petite diced tomatoes in this recipe. Tomatoes make the broth rich and give the recipe the perfect amount of acidity.
- Vegetable Broth: Keep the recipe vegetarian (and vegan) by using vegetable broth. You can make your own veggie stock if you’d like to as well. It’s easy!.
How To Make Vegetarian 15 Bean Soup
- Soak Beans: To get them ready to cook, soak the beans in plenty of water overnight or for 8-12 hours. Drain them in a colander and rinse well with water.
- Cook Aromatics: Get out your dutch oven or a large soup pot, heat olive oil over medium heat, and add the onion, celery, and carrot. Cook for 4-5 minutes or until the veggies are softened. Add the garlic and saute for 30 more seconds, then add the spices and salt and cook for another 30 seconds.
- Fill the Pot: Immediately add the diced tomatoes and vegetable stock to the pan to keep the garlic from overcooking. Add in the soaked mixed beans. Throw in a couple of bay leaves and stir to combine.
- Simmer: Bring the soup to a medium simmer. Cook for 1 hour or until the beans have softened and start to break down a little bit.
- Serve: Remove from the heat and discard the bay leaves (they are inedible, and can cause choking). Ladle the 15 bean soup into bowls and garnish with vegetarian parmesan cheese if desired.
Soaking dried beans overnight means that they will cook faster, taste better, and be easier to digest!
- Don’t skip soaking the beans. If you haven’t cooked with dried beans before, you may not fully understand the importance, but I promise that soaking dry beans is not a step that cannot be ignored! Plan ahead so that you can soak the beans overnight the day before you want to enjoy this soup.
- But if you must… This soup CAN be made without soaking the beans first. You will need to add 1 cup of additional broth or water, and cook for at least two hours or until the beans are tender.
- Add Meat if you like. This recipe is vegetarian as written, but if you eat meat, it’s delicious with some leftover baked ham stirred in. You might also like my Ham and Bean Soup recipe.
- Meal Prep. This soup keeps well and tastes even better after a day or two in the fridge. You can make a pot of bean soup and portion it out for lunches during the week.
- Make the soup thicker by mashing up some of the beans after they are done cooking.
- Make it thinner by adding extra broth.
Store leftover 15 bean soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
I like to freeze this soup in individual serving sizes, either in freezer bags or freezer-safe plastic containers. Thaw overnight in the fridge and reheat using the microwave or on the stove.
What To Serve With 15 Bean Soup
Most Parmesan and Romano cheese are made using animal fat. If you are following a vegetarian diet, be sure to look for cheese that says “vegetarian” on it, or use a vegan parmesan alternative.
You could hold on to it and figure out a way to use it later, or just toss it. It’s mostly just salt and artificial flavorings, which is why I make my own soup instead of using the packet.
If you have canned beans to use up, you can use them in this recipe, however, I wouldn’t suggest buying any specifically to make it, especially since the dried beans will be so much cheaper! You will need 4 or 5 cans of cooked beans, or 5 to 6 cups.
Don’t wait to make this delicious vegetarian bean soup! Pick up some dried beans on your next shopping trip, and be sure to Pin this recipe for later.
- 16 ounces dried 15 bean soup mix or other mixed beans, flavor packet discarded
- 2 tablespoons olive oil
- 1 yellow onion diced
- ½ cup (2 stalks) diced celery
- 1 medium carrot peeled and diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 15 ounce can diced tomatoes
- 6 cups vegetable stock
- 2 dried bay leaves
- Soak the beans in plenty of water for 8-12 hours. Drain in a colander and rinse with water.
- In a dutch oven/or a large soup pot, heat olive oil over medium high heat, add onion, celery, and carrot and cook until softened 4-5 minutes. Add garlic and saute for 30 seconds, add the spices and salt and cook for 30 more seconds. Add diced tomatoes, beans, and cover with vegetable stock.
- Add two bay leaves, stir to combine and bring to a medium simmer. Cook for 60 minutes or until the beans have softened and started breaking down a little.
- Remove from heat, discard the bay leaves and ladle into bowls. Garnish with grated parmesan (make sure it’s vegetarian if following a vegetarian diet). Serve with toasted bread.
- Look for 15-bean, 13-bean, or another similar bag of mixed beans to make this soup. If your beans come with a flavoring packet, you can discard it.
- If you would like to use canned beans in this recipe, you will need 5-6 cups of cooked beans, drained and rinsed.
- I don’t recommend making this recipe without soaking the beans overnight first. That said, you can cook beans without soaking them. Add an additional cup of liquid to the pot, and cook for at least two hours.
- Make the soup thicker by mashing up some of the beans after they are done cooking. Make it thinner by adding extra broth.
- Leftover ham or cooked sausage can be added if you would like. This will of course make the soup not vegetarian.
- To Store: Store leftover 15 bean soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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