Vegetarian 15 Bean Soup

This vegetarian 15 bean soup is a classic recipe made from the Hurst's brand dried beans mix but adapted to be made meat-free.  This smokey protein-packed soup is easy to make with shelf-stable ingredients and is a healthy, affordable way to satisfy your whole family.  It's easy to make on the stovetop, or in the crockpot or instant pot too.

❤️ Why you'll love this recipe

• It's vegan, gluten-free, and soy-free so nearly anyone can enjoy it.
• This is made with shelf-stable ingredients that you can have on-hand anytime you want it.
• It's packed with an addictive smokey flavor.
• This soup is loaded with healthy plant-based protein.
• It's great for meal prep and it freezes well too.

🥄 Instructions

1. Soak beans overnight or for at least a few hours if you have time.  This is not totally necessary, but it will reduce the cooking time later.  You can skip and go to step 2 if you like. (Throw away that flavor packet that comes with the beans.  You won't need it.)
2. Put the beans in a pot with enough water to cover them with about 3 inches of water and boil for 20 minutes.  Turn off the heat and let the beans sit for 1/2 hour before draining off the muddy looking water and rinsing the partially cooked beans.
3. Peel and dice a medium-sized onion in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.
4. Add the drained and rinsed beans, canned tomato, broth, cumin, smoked paprika, and garlic powder.
5. Simmer the soup at a slow boil stirring occasionally for about 45 minutes if you presoaked the beans or 90 minutes if you didn't presoak the beans.
6. Add 2 tbsp of balsamic vinegar to the pot of soup about 10 minutes before serving.

📖 Crockpot preparation

1. Complete steps 1 and 2 above - soak the beans then precook them for 20 minutes draining off the water.
2. Add the partially cooked beans, broth, tomatoes, oil, diced onion, salt, and spices to a crockpot.
3. Cook on low for 8 hours or cook on high for 5 hours.
4. Add balsamic vinegar about 5 minutes before serving.

📖 Instant pot preparation

1. Complete steps 1 and 2 above - soak the beans then precook them for 20 minutes draining off the water.
2. Set your Instant Pot to saute and cook the diced onion in the oil with a sprinkle of salt for about 3-5 minutes.
3. Add the partially cooked beans, broth, tomatoes, diced, salt, and spices to the instant pot.
4. Snap-on the lid and set to pressure for 25 minutes.
5. Allow the pressure to come down naturally after cooking.
6. Add balsamic vinegar about 5 minutes before serving.

🥣 Soaking beans overnight

Soaking the beans will reduce the cooking time needed.  It will clean the dust, dirt, and possibly mold off the bean more thoroughly than just rinsing them. It also helps the bean absorb the liquid slower to help the beans stay whole and not break apart during the cooking process.

🌟 Reducing bitterness

After you boil dried beans for about 20 minutes, you will notice that the cooking water turns thick and muddy looking.  This water has a strong bean flavor.  By throwing this water out, it takes the bitterness out of the beans and gives the soup broth a lighter taste.  You don't have to do this step, but I highly recommend it.

🌟 Cooking beans to reduce gas

Many people avoid eating beans due to their harsh effects on your digestive system.  However, a few simple tricks make the beans much more digestible.  First, presoaking the beans helps to break down sugars in the beans.  Precooking the beans a little and discarding the cooking water also helps discard some of those starches that give you gas.  Finally, the addition of vinegar in the soup also makes the beans more digestible.  So eat this soup without fear.

My Vegan Cheddar Bay Biscuits are delicious with the soup and make it a complete meal!

🍲 More healthy vegan soups

• Lemony Lentil Soup with Kale
• Vegan Minestrone
• Red Lentil Soup with Pumpkin
• Creamy Vegan Bean Soup with Pumpkin

📌 Be sure to follow me on Pinterest for new vegan recipes!

5 from 4 votes

Print

Vegetarian 15 Bean Soup

Prep Time

1 hr

Cook Time

1 hr 30 mins

Total Time

2 hrs 30 mins

 

A hearty vegan soup made from a dried bean mix.

Course: Main Course, Soup

Cuisine: American, gluten free, vegan

Keyword: vegan 15 bean soup, vegan bean soup, vegetarian 15 bean soup

Servings: 14

Calories: 178 kcal

Author: Monica Davis | The Hidden Veggies

Ingredients

• 20 oz dried beans
• 1 medium onion peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt (or more if not using broth)
• 15.5 oz canned crushed tomatoes
• 6 cups vegetable broth
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons balsamic vinegar

US Customary - Metric

Instructions

1. Soak 20 oz of beans overnight or for at least a few hours if you have time.  This is not totally necessary, but it will reduce the cooking time later.  You can skip and go to step 2 if you like. (Throw away that flavor packet that comes with the beans.  You won't need it.)

2. Put 20 oz of beans in a pot with enough water to cover them with about 3 inches of water and boil for 20 minutes.  Turn off the heat and let the beans sit for 1/2 hour before draining off the muddy looking water and rinsing the partially cooked beans.

3. Peel and dice a medium-sized onion. Saute in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.

4. Add the 20 oz of drained and rinsed beans, 15.5 oz of canned tomato, 6 cups broth, 1 tbsp cumin, 1 tbsp smoked paprika, and 1/2 tsp garlic powder.

5. Simmer the soup at a slow boil stirring occasionally for about 45 minutes if you presoaked the beans or 90 minutes if you didn't presoak the beans.
6. Add 2 tbsp of balsamic vinegar to the pot of soup about 10 minutes before serving.

Recipe Notes

How to make vegetarian 15 bean soup in the crockpot:

1. Complete steps 1 and 2 above - soak the beans then precook them for 20 minutes draining off the water.
2. Add the partially cooked beans, broth, tomatoes, oil, diced onion, salt, and spices to a crockpot.
3. Cook on low for 8 hours or cook on high for 5 hours.
4. Add balsamic vinegar about 5 minutes before serving.

How to this vegan bean soup in the Instant Pot

1. Complete steps 1 and 2 above - soak the beans then precook them for 20 minutes draining off the water.
2. Set your Instant Pot to saute and cook the diced onion in the oil with a sprinkle of salt for about 3-5 minutes.
3. Add the partially cooked beans, broth, tomatoes, diced, salt, and spices to the instant pot.
4. Snap-on the lid and set to pressure for 25 minutes.
5. Allow the pressure to come down naturally after cooking.
6. Add balsamic vinegar about 5 minutes before serving.

Pro Tips for great soup:

• Cover your beans with about 4-5 inches of water.  They will absorb a lot of water!
• You can swap out the crushed tomatoes for diced tomatoes or even spaghetti or pizza sauce if you would like.  Fire-roasted tomatoes have a great smokey flavor in this soup too.
• If you don't have balsamic vinegar, you can use apple cider vinegar instead.  It may seem a little weird, but the vinegar gives the broth a delicious well-rounded flavor.
• A can of green chiles is also a delicious addition to this soup.
• Sprinkle it with some vegan bacon bits for that meaty ham taste without adding meat.
• Add in some delicious homemade vegan sour cream for a creamier soup!

Nutrition Facts

Vegetarian 15 Bean Soup

Amount Per Serving (1 cup)

Calories 178 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 617mg27%

Potassium 675mg19%

Carbohydrates 30g10%

Fiber 7g29%

Sugar 4g4%

Protein 10g20%

Vitamin A 534IU11%

Vitamin C 5mg6%

Calcium 51mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.