Warm up with a bowl of our incredible 15 bean soup recipe! This comforting dish brings together a medley of beans, fresh vegetables, and savory seasonings. It’s a simple, budget-friendly meal that tastes fantastic. Our vegetarian version is packed with plant-based protein and fiber, making it both nourishing and satisfying. Discover how to create this versatile soup using your stovetop, slow cooker, or Instant Pot.
Why You’ll Love This 15 Bean Soup
You are going to adore this easy 15 bean soup recipe for so many reasons. It offers a delicious combination of textures and deep flavors that truly hit the spot. This soup is incredibly healthy, loaded with plant-based protein and essential fiber for a wholesome meal.
According to UCLA Health, the added fiber in plants promotes good gut bacteria and helps regulate digestion. Learn more about the benefits of plant-based protein and fiber.
It is also remarkably cost-effective, turning simple pantry staples into a hearty family dinner. This adaptable recipe works well for various diets, easily adjusted to be vegan or gluten-free. Plus, it is perfect for meal prep, making busy weeknights a breeze, and it freezes wonderfully.
Hearty 15 Bean Soup
Ingredients
Equipment
Method
- Soak the dry beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse before cooking.
- Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, and sauté for 5–7 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in soaked beans, vegetable broth, water, tomato sauce, salt, pepper, bay leaves, basil, parsley, and oregano.
- Bring to a boil, then reduce heat to low, cover, and simmer for 60–75 minutes, stirring occasionally, until beans are tender.
- Remove bay leaves, adjust seasoning to taste, and serve warm with bread or salad.
Notes
Ingredients for 15 Bean Soup
Crafting this delicious 15 bean soup recipe starts with a mix of dried beans and fresh, aromatic vegetables. This combination ensures a flavorful and satisfying meal every time.
- 1 20 oz package dry bean mix (soaked at least 8 hours)
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 cup chopped celery
- 2 cups quartered carrots
- 4 cups low sodium vegetable broth
- 4 cups water
- 1 15 oz can tomato sauce
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 dried bay leaves
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Notes & Substitutions
The dry bean mixes often contain varieties like pinto, navy, kidney, and lima beans. You can enhance the vegetable base with mushrooms, zucchini, or hearty leafy greens like kale, added towards the end. If you use canned beans, simply skip the soaking step and reduce the cooking time significantly. For the broth, vegetable broth keeps it vegetarian, but chicken or beef broth also work well. Kick up the heat with red pepper flakes or a dash of your favorite hot sauce. For deeper flavor, consider adding a Parmesan rind to simmer with the soup. If you enjoy meat, feel free to include cooked chicken, sausage, ham, or ground beef.
Equipment You’ll Need
Gathering your tools beforehand makes cooking this easy 15 bean soup recipe even smoother. You will need a large pot or Dutch oven for stovetop cooking. A cutting board and sharp knife are essential for preparing your vegetables. Also have your measuring cups and spoons ready for precise ingredient additions. For alternative cooking methods, an Instant Pot or slow cooker makes this recipe even more hands-off.
How to Make 15 Bean Soup (Step-by-Step)
Making a fantastic 15 bean soup recipe is straightforward with these detailed steps. Proper preparation ensures tender beans and maximum flavor.
Prep: Soaking the Beans
Soaking your dry beans is a crucial first step for this 15 bean soup recipe. Place the entire package of dry beans in a large bowl and cover them with at least three inches of cold water. Let them soak for a minimum of 8 hours, or preferably overnight.
WebMD states that soaking beans can improve texture and reduce gas produced during digestion. Discover more about the benefits of soaking beans before cooking.
Soaking helps the beans cook more evenly, reduces cooking time, and aids in digestion. Before cooking, drain the soaked beans thoroughly and rinse them under cold water several times. This removes any starches and ensures a cleaner flavor.
Stovetop Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, chopped celery, and quartered carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed, soaked beans to the pot. Pour in the vegetable broth and water. Stir in the tomato sauce, black pepper, salt, bay leaves, basil, parsley, and oregano.
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer.
- Cook for 60-75 minutes, or until the beans are completely tender. Stir occasionally to prevent sticking.
- Remove the bay leaves before serving. Taste and adjust seasonings as needed.
Slow Cooker Instructions
- Optional: For extra flavor, you can sauté the onion, celery, carrots, and garlic in a pan with olive oil as described in the stovetop method. Then transfer the sautéed vegetables to your slow cooker.
- Combine the soaked beans, sautéed vegetables (if used), vegetable broth, water, tomato sauce, and all seasonings in the slow cooker pot. Stir everything together well.
- Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beans are tender.
- Remove the bay leaves before serving. Enjoy this hands-off 15 bean soup recipe.
Instant Pot Instructions
- Press the Sauté button on your Instant Pot and add olive oil. Once hot, add the diced onion, chopped celery, and quartered carrots. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Press Cancel to turn off the Sauté function. Add the soaked and rinsed beans, vegetable broth, water, tomato sauce, and all seasonings to the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Secure the lid and set the vent to Sealing. Select the Manual or Pressure Cook setting. For soaked beans, cook on High Pressure for 11-13 minutes.
- Once cooking is complete, perform a Quick Release of the pressure. Carefully remove the lid once the float valve drops.
- Remove the bay leaves. Stir the soup and serve immediately. This quick method yields a perfect 15 bean soup recipe.
Expert Tips for the Best 15 Bean Soup
Pre-soaking your dry beans is truly non-negotiable for this 15 bean soup recipe. It ensures consistent cooking and greatly aids in easier digestion, preventing any unwanted discomfort. We recommend discarding the small seasoning packet that often comes with the dry bean mix; our blend of herbs provides superior, fresher flavor. Always taste and adjust your seasonings during the final cooking stages. Add more salt, pepper, or herbs as needed. Beans are perfectly tender when they are creamy and soft, not chalky or firm. Avoid overcooking your beans, which can lead to a mushy texture.
Serving Suggestions, Storage & Variations
This versatile 15 bean soup recipe offers many options for serving, storing, and customizing. It’s perfect for any occasion.
Serving Suggestions
Serve generous bowls of this hearty soup with warm, crusty bread or a slice of homemade cornbread for dipping. A fresh green salad makes an excellent light side to balance the rich flavors. Enhance your individual servings with toppings like fresh chopped cilantro or parsley, a sprinkle of shredded cheddar cheese, a dash of hot sauce for a kick, or a dollop of cooling sour cream or plain Greek yogurt.
Storage & Reheating
Store any leftover 15 bean soup recipe in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy it again, reheat the soup gently on the stovetop over medium-low heat until warmed through, or microwave individual portions. Add a splash of broth or water if the soup has thickened too much.
Freezing Instructions
This soup freezes beautifully, making it ideal for meal prepping. Allow the cooked soup to cool completely before transferring it into freezer-safe containers or heavy-duty freezer bags. Freeze the soup for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop. You can also reheat it directly from frozen on low heat, adding liquid as needed.
Delicious Variations
Introduce a smoky depth to your 15 bean soup recipe by stirring in a teaspoon of smoked paprika or a pinch of cayenne pepper. For added nutrients and color, incorporate leafy greens like fresh spinach or chopped kale during the last 10 minutes of cooking. For an even heartier meal, stir in some cooked grains, such as quinoa or brown rice, right before serving.
15 Bean Soup Nutrition Facts
This 15 bean soup recipe offers a substantial and nutritious meal. It is rich in dietary fiber, which supports digestive health, and provides a significant amount of plant-based protein, crucial for muscle repair and satiety. It is also naturally low in fat.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 280 kcal |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 350mg |
| Total Carbs | 50g |
| Dietary Fiber | 18g |
| Total Sugars | 7g |
| Protein | 16g |
Note: Nutrition facts are estimates and can vary based on specific ingredients and serving sizes.
Frequently Asked Questions (FAQ)
Do I have to soak the 15 bean mix?
Yes, soaking is highly recommended. It improves the texture, significantly reduces cook time, and helps with digestion, making the beans easier on your stomach.
What kind of beans are in 15 bean soup?
Typically, you will find a mix of pinto, great northern, kidney, lima, navy, and sometimes black beans. Each mix can vary slightly in its exact composition.
Can I add meat to this vegetarian 15 bean soup?
Absolutely! Feel free to add cooked ham, smoked sausage, shredded chicken, or browned ground beef for a heartier, non-vegetarian version. Stir it in during the last 15-20 minutes of cooking.
How do I know when the beans are done cooking?
The best way is to taste them. A properly cooked bean should be tender and creamy throughout, not hard or chalky in the center.
What can I do if my soup is too thick/thin?
If your soup is too thick, simply add more vegetable broth or water until it reaches your desired consistency. If it is too thin, simmer it uncovered for a longer period to allow some liquid to evaporate and the soup to thicken naturally.
Final Thoughts
This 15 bean soup recipe is truly a testament to how simple ingredients can create something extraordinary. It offers incredible flavor, robust nutrition, and comforting warmth in every spoonful. We encourage you to try this versatile recipe for yourself and see how easily it fits into your busy schedule. We love hearing from you, so please share your thoughts and ratings in the comments below!
