VEGETARIAN 15-BEAN SOUP

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Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
  • Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

Hafsa Nuur
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This soup is delicious! I love the combination of beans and vegetables.


Madilyn Hensarling
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I've made this soup several times and it's always a hit. It's a great way to use up leftover vegetables and beans.


tianarose zimowa
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This soup is a great way to warm up on a cold winter day. It's also very filling and satisfying.


Dekeba “Deriba” Adugna
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I'm a vegetarian and I'm always looking for new and exciting recipes. This soup is definitely a keeper!


youcef aribi
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This soup is a great way to get your daily dose of vegetables. It's also very affordable and easy to make.


Md Forhad
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I wasn't sure how I would like this soup, but I was pleasantly surprised. It's hearty and flavorful, and the beans give it a nice texture.


Raheem Jhatial
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This soup is packed with flavor and is a great source of protein. I will definitely be making this again and again.


#Littlefluffy101
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I made this soup in my slow cooker and it turned out perfectly. It's so easy to make and it's a great meal for a cold winter day.


GAMING WITH SHIZUKAAA
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This soup is a great way to use up leftover beans. I had a bunch of different types of beans in my pantry and they all worked well in this recipe.


ADDA BOY
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I followed the recipe exactly and the soup turned out great. I especially liked the addition of the smoked paprika.


Poulr Sonday
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This is the best 15-bean soup I've ever had! The beans are cooked perfectly and the broth is so flavorful.


Next generation2
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I'm not a vegetarian, but I really enjoyed this soup. It's hearty and flavorful, and the beans give it a nice texture.


Romir Jakupi
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This soup was a hit with my family! Everyone loved the rich flavor and the variety of beans. I will definitely be making this again.