15 Bean Soup
This easy 15 bean soup uses a bag of dried beans to make the most delicious vegetarian bean soup that is filling and comforting too.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 328kcal | Carbohydrates: 54g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1265mg | Potassium: 1167mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2469IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/vegetarian-15-bean-soup/