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–+ servings

The Best Vegetarian 15 Bean Soup

Looking for a hearty, healthy, and budget-friendly meal? This Vegetarian 15-Bean Soup is a delicious way to pack your diet with fiber, protein, and antioxidants, all in one cozy bowl. Perfect for beginners, this recipe is easy to follow, requires simple ingredients, and can be customized with your favorite toppings or smoky add-ins.
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Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings 8

Ingredients
  

  • 1 lb. 15-bean soup mix (discard seasoning packet)
  • 2 tbsp coconut oil (or your favorite cooking oil)
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 4 carrots diced
  • 3 ribs celery diced
  • 6 cups water
  • 1 (15 oz.) can diced tomatoes (with juices)
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tbsp smoked paprika
  • ¼ tsp cayenne pepper
  • Freshly cracked black pepper, to taste
  • ¼ cup fresh parsley chopped
  • Salt to taste
  • 2 tsp apple cider vinegar

Instructions
 

Soak the Beans

  • The night before cooking, place the beans in a large bowl and cover them with double the amount of water.
    Let them soak in the refrigerator for at least 8 hours.
    Drain and rinse the beans before cooking.

Sauté the Aromatics

  • In a large soup pot, heat the coconut oil over medium heat.
    Add the minced garlic and diced onion, sautéing until the onion becomes soft and translucent (about 3-5 minutes).

Prep the Vegetables

  • Dice the carrots and celery while the onions and garlic are cooking.
    Add the diced vegetables to the pot and cook for another 5 minutes, or until the celery begins to soften.

Cook the Beans

  • Add the drained beans to the pot along with 6 cups of water.
    Stir everything together, cover the pot with a lid, and bring it to a boil over medium-high heat.
    Once boiling, reduce the heat to low and let the beans simmer for about 90 minutes. Stir occasionally.

Add Seasonings and Tomatoes

  • After 90 minutes, the beans should be soft, and the soup will have thickened slightly.
    Stir in the canned diced tomatoes (with their juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley.
    Let the soup simmer uncovered for an additional 20 minutes.

Final Touches

  • Taste the soup and add salt as needed (about 1½ tsp is a good starting point). Stir in the apple cider vinegar for a tangy kick.
    Adjust seasonings if needed and serve hot!

Notes

  • Bean Mix: If you can’t find a 15-bean mix, create your own using a variety of dried beans and lentils. The more types, the better the flavor and texture.
  • Seasoning Packets: Many bean mixes include seasoning packets. Skip these and use your own spices for a fresher, more natural taste.
  • Spice Adjustments: Prefer it spicier? Add extra cayenne pepper or a pinch of chili flakes. For a smokier flavor, increase the smoked paprika.
  • Texture Tip: If you like your soup creamier, mash some of the cooked beans or blend a portion of the soup before adding the tomatoes and spices.
  • Vegetable Variations: Feel free to add other veggies like zucchini, bell peppers, or spinach for more variety.
  • Cooking Time: Beans may cook faster or slower depending on their age, so keep an eye on them and adjust the simmering time if needed.
  • Storage Tip: The flavors deepen after a day in the fridge, so this soup tastes even better as leftovers.
Tried this recipe?Let us know how it was!