A hearty vegan soup made from a dried bean mix.
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.)
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.
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.
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.
How to make vegetarian 15 bean soup in the crockpot:
How to this vegan bean soup in the Instant Pot
Pro Tips for great soup: