10 Bean Soup
Warm up with a hearty bowl of 10 Bean Soup, a wholesome, protein-packed recipe that's as nutritious as it is satisfying. This comforting soup features a vibrant mix of dried beans, rich vegetable broth, and an aromatic blend of cumin, paprika, and bay leaves for a deeply flavorful experience. Packed with sautéed onions, carrots, celery, and diced tomatoes, it's a colorful and hearty one-pot meal that's perfect for feeding a crowd. With minimal prep and a long simmer, the beans become tender and flavorful, making it ideal for meal prep or a cozy family dinner. Garnished with fresh parsley and best served with crusty bread, this vegan-friendly recipe is your go-to for a nourishing, delicious meal. Perfect for keywords like "hearty bean soup," "10 bean recipe," and "easy vegan soups."
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups 10 bean mix (dried beans)
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 large Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 8 cups Vegetable broth
- 14.5 ounces Diced tomatoes (canned)
- 2 leaves Bay leaves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the 10 bean mix thoroughly under cold water to remove any debris or dirt.
Place the beans in a large bowl and cover them with water. Soak overnight or for at least 8 hours. Drain and rinse before use.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the soaked and drained beans to the pot, followed by the vegetable broth and diced tomatoes (with their juice).
Stir in the bay leaves, cumin, paprika, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid, leaving it slightly ajar, and cook for about 90-120 minutes, stirring occasionally, until the beans are tender.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
