Vegetarian 15 Bean Soup
Warm, hearty, and brimming with flavor, this Vegetarian 15 Bean Soup is the ultimate comfort food that nourishes both body and soul. Packed with a colorful variety of beans, fresh vegetables like carrots, celery, and spinach, and infused with smoky paprika, cumin, and thyme, this plant-based soup is a flavorful masterpiece. Simmered to perfection in a rich vegetable broth with a touch of tomato paste and diced tomatoes for added depth, it’s a wholesome meal you’ll want to savor. Ready in about 90 minutes after a quick prep, this versatile soup serves six and can be garnished with fresh parsley or brightened with a hint of lemon juice. Whether you pair it with crusty bread or enjoy it on its own, this vegan-friendly soup is perfect for weeknight dinners or meal prep sessions. Tags: vegetarian 15 bean soup, vegan soup recipes, hearty bean soup, plant-based comfort food.
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Recipe Information
Ingredients
- 1 pound bag 15-bean soup mix
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 medium, diced Carrots
- 2 medium, diced Celery stalks
- 3 cloves, minced Garlic
- 8 cups Vegetable broth
- 1 14.5-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Pepper
- 2 cups Baby spinach
- 2 tablespoons, chopped Fresh parsley (optional)
- 1 tablespoon Lemon juice (optional)
Instructions
Place the 15-bean soup mix in a large bowl and cover with water. Allow it to soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
Pour in the vegetable broth, drained and rinsed beans, diced tomatoes with their juice, and tomato paste. Stir to combine.
Add smoked paprika, ground cumin, dried thyme, bay leaf, salt, and pepper. Stir well to distribute the spices.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer, uncovered, for 75-90 minutes, or until the beans are tender. Stir occasionally and add water if the soup becomes too thick.
Once the beans are cooked through, remove the bay leaf. Stir in the baby spinach and let it wilt for 1-2 minutes in the hot soup.
Taste the soup and adjust the seasoning with more salt, pepper, or a splash of lemon juice for brightness, if desired.
Serve hot, garnished with chopped fresh parsley, if preferred. Enjoy with crusty bread or on its own as a hearty meal.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7938 mg | 345% | |
| Total Carbohydrate | 461.9 g | 168% | |
| Dietary Fiber | 118.7 g | 424% | |
| Total Sugars | 74.9 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1172 mg | 90% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 12186 mg | 259% | |
*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.
