Go Back

15 bean soup mix recipe: vegetarian bean soup

a bowl full of 15 bean soup mix: Introducing our delightful Vegetarian 15 Bean Soup, a hearty and nourishing dish that's perfect for any time of the year. This soup features a vibrant mix of 15 different beans, creating a rich tapestry of flavors and textures. With the addition of fresh vegetables, aromatic herbs, and spices, this soup not only warms the soul but also provides a substantial and satisfying meal. Simple to prepare and packed with nutrients, this vegetarian bean soup is an ideal choice for a healthy lunch or dinner. Plus, it's vegan, gluten-free, and can be easily made in a crockpot or Instant Pot for ultimate convenience. Enjoy a bowl of wholesome goodness with every spoonful!
Introducing our delightful Vegetarian 15 Bean Soup, a hearty and nourishing dish that's perfect for any time of the year. This soup features a vibrant mix of 15 different beans, creating a rich tapestry of flavors and textures. With the addition of fresh vegetables, aromatic herbs, and spices, this soup not only warms the soul but also provides a substantial and satisfying meal. Simple to prepare and packed with nutrients, this vegetarian bean soup is an ideal choice for a healthy lunch or dinner. Plus, it's vegan, gluten-free, and can be easily made in a crockpot or Instant Pot for ultimate convenience. Enjoy a bowl of wholesome goodness with every spoonful!
Munchyesta.com
Prep Time 10 minutes
Cook Time 2 hours
Serving Size 8 people

Ingredients

15 bean soup recipe vegetarian ingredients:

  • 1 lb.(450g) 15 bean soup mix
  • 2 Tbsp (30ml olive oil or coconut oil
  • 1 yellow onion - chopped (about 1 cup or 150g)
  • 3 cloves garlic - minced
  • 3 carrots - sliced (about 1 1/2 cups or 180g)
  • 2 bell peppers - chopped (about 2 cups or 300g)
  • 2 ribs celery - chopped (about 1 cup or 100g)
  • 6 cups (1.4liters) water
  • 1 15 oz. (525g) can diced tomatoes or fire roasted tomatoes
  • 1 tsp (2g) cumin
  • 1 tsp (1g) oregano
  • 1 Tbsp (7g) smoked paprika
  • 1/4 tsp (0.5g) cayenne pepper
  • Freshly ground black pepper to taste
  • 1/4 cup (10g) chopped fresh basil
  • 1/2 tsp (3g) salt - more to taste if needed
  • 2 tsp (10ml) apple cider vinegar

Instructions

Step-by-Step stovetop Instructions

    Soak the Beans:

    • The night before, place the beans in a large bowl and cover them with cool water, ensuring the water level is about twice the height of the beans. Let them soak overnight or for at least 8 hours in the refrigerator.

    Prepare to Cook:

    • When you’re ready to cook, drain the beans using a colander and rinse them thoroughly with fresh water. Set the beans aside to allow them to come to room temperature.

    Sauté Garlic and Onion:

    • Mince the garlic and dice the onion. Add the garlic, onion, and vegetable oil to a large soup pot. Sauté over medium heat for 3-5 minutes, until the onions are soft and translucent.

    Add Vegetables:

    • While the onion and garlic are sautéing, dice the celery, bell peppers, and carrots. Once the onions are softened, add the carrots and celery to the pot. Sauté for another 5 minutes, just until the celery begins to soften.

    Combine Beans and Water:

    • Add the drained beans to the pot along with 6 cups of water. Stir well to combine. Place a lid on the pot, turn the heat to medium-high, and bring the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low or medium-low and let the beans simmer for 90 minutes, stirring occasionally.

    Simmer with Seasonings:

    • After 90 minutes, the beans should be very soft, and the water will appear slightly thick and cloudy. Add the diced tomatoes (including their juices), cumin, oregano, smoked paprika, cayenne pepper, and basil to the pot. Stir to mix well and let the soup simmer for an additional 20 minutes.

    Season to Taste:

    • Taste the soup and add salt as needed (typically about 1.5 teaspoons). Finally, stir in the apple cider vinegar. Remember, as the soup sits in the refrigerator, the salt may be absorbed into the beans, muting the flavor. You may need to add a bit more salt when reheating.

    Crockpot Instructions

      Prepare the Beans:

      • The night before, place the beans in a large bowl and cover them with cool water, ensuring the water level is about twice the height of the beans. Let them soak overnight or for at least 8 hours in the refrigerator.
      • When ready to cook, drain and rinse the beans thoroughly with fresh water.

      Prepare the Vegetables:

      • Mince 3 cloves of garlic and dice 1 yellow onion, 3 carrots, 2 bell peppers, and 2 ribs of celery.

      Combine Ingredients in Crockpot:

      • Add the soaked and drained beans, minced garlic, diced onion, carrots, bell peppers, celery, and 6 cups of water to the crockpot.
      • Add 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and freshly ground black pepper to taste.

      Cook on Low or High:

      • Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are tender.

      Add Tomatoes and Basil:

      • About 30 minutes before serving, add 1 (15 oz.) can of diced tomatoes (with juices) and 1/4 cup chopped fresh basil. Stir to combine and let it continue to cook.

      Final Seasoning:

      • Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in 2 teaspoons of apple cider vinegar before serving.

      Instant Pot Instructions

        Prepare the Beans:

        • There’s no need to soak the beans if using an Instant Pot. Rinse the beans thoroughly with fresh water.

        Prepare the Vegetables:

        • Mince 3 cloves of garlic and dice 1 yellow onion, 3 carrots, 2 bell peppers, and 2 ribs of celery.

        Sauté the Vegetables:

        • Set the Instant Pot to the sauté function. Add 2 tablespoons of olive oil or coconut oil and let it heat up.
        • Add the minced garlic and diced onion to the pot. Sauté for about 3-5 minutes until the onions are soft and translucent.
        • Add the diced carrots, bell peppers, and celery. Sauté for another 5 minutes until the vegetables start to soften.

        Combine Ingredients:

        • Add the rinsed beans, 6 cups of water, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and freshly ground black pepper to taste to the Instant Pot.
        • Stir well to combine all the ingredients.

        Pressure Cook:

        • Secure the lid and set the Instant Pot to the manual (or pressure cook) setting. Cook on high pressure for 45 minutes.
        • Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes, then perform a quick release for any remaining pressure.

        Add Tomatoes and Basil:

        • After the pressure is released and it’s safe to open the lid, add 1 (15 oz.) can of diced tomatoes (with juices) and 1/4 cup chopped fresh basil. Stir to combine and let the soup sit for a few minutes on the warm setting.

        Final Seasoning:

        • Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in 2 teaspoons of apple cider vinegar before serving.

        Notes

        One serving is approximately 295 calories

        15 bean soup mix:

        This bag contains a blend of 15 different types of beans along with a seasoning packet. I opted to use only the beans and discarded the seasoning packet.
        If you want to make your own dry bean soup mix you can use this recipe:

        Homemade Dry Bean Soup Mix Recipe

        Creating your own dry bean soup mix allows you to customize the flavors and beans to your liking. This mix can be used to make a hearty, nutritious, and delicious bean soup. Here’s a recipe for a homemade dry bean soup mix:

        Dry bean soup mix recipe Ingredients:

        • 1 cup dried navy beans (190g)
        • 1 cup dried kidney beans (190g)
        • 1 cup dried black beans (190g)
        • 1 cup dried pinto beans (190g)
        • 1 cup dried lentils (200g)
        • 1 cup dried split peas (200g)
        • 1 cup dried chickpeas (180g)
        • 1 cup dried great northern beans (190g)
        • 1 cup dried cannellini beans (190g)
        • 1 cup dried lima beans (190g)
        • 1 cup dried adzuki beans (190g)
        • 1 cup dried black-eyed peas (190g)
        • 1 cup dried mung beans (190g)
        • 1 cup dried cranberry beans (190g)
        • 1 cup dried red beans (190g)

        Seasoning Mix:

        • 2 tablespoons dried minced onion
        • 1 tablespoon garlic powder
        • 1 tablespoon smoked paprika
        • 1 tablespoon dried oregano
        • 1 tablespoon ground cumin
        • 1 tablespoon dried thyme
        • 1 teaspoon black pepper
        • 1/2 teaspoon cayenne pepper (optional)
        • 2 bay leaves (to be added while cooking)

        Instructions for Making the Mix:

        1.Combine the Beans:
        •In a large bowl, mix all the dried beans together until well combined. Store the mixed beans in an airtight container or jar for future use.
        2.Prepare the Seasoning Mix:
        •In a small bowl, mix all the seasoning ingredients except the bay leaves. Store the seasoning mix in a separate airtight container or jar.

        Instructions for Using the Bean Soup Mix:

        When you are ready to make your soup, follow the 15 bean soup cooking instructions on the recipe card.

        Instant pot bean soup no soak

        If you want to make bean soup without pre-soaking the beans, you can use any quick-cooking or pre-soaked bean mix, such as:
        1. Canned Bean Mix:
           - Using a mix of canned beans (e.g., black beans, kidney beans, cannellini beans, pinto beans) is the easiest option. Simply drain and rinse the beans before adding them to your soup.
        2. Quick-Cooking Dried Beans:
           - Some dried beans, like lentils or split peas, cook quickly and do not require pre-soaking. You can use a mix of these beans for a hearty soup.
        3. Parboiled or Precooked Dried Bean Mixes:
           - There are specific brands that offer parboiled or precooked dried beans, which significantly reduce cooking time and do not require soaking. Look for these in the dried beans section of your grocery store.
        4. Instant Pot Bean Mix:
           - If you have an Instant Pot, you can use regular dried beans without soaking, as the pressure cooker will significantly reduce the cooking time. Some brands also offer bean mixes specifically designed for pressure cooking.
        Tips for Using Dried Beans Without Pre-Soaking
        - Instant Pot or Pressure Cooker:
          - If using dried beans, you can cook them directly in an Instant Pot or pressure cooker without soaking. Follow the manufacturer's instructions for the appropriate cooking times for various types of beans.
        - Extended Cooking Time:
          - If you are using a slow cooker or stovetop, you can still use dried beans without soaking, but you will need to extend the cooking time. This can be anywhere from 2-3 hours on the stovetop to 8-10 hours in a slow cooker on low.
        Example Bean Mixes
        1. Bob's Red Mill 13 Bean Soup Mix:
           - This mix includes a variety of beans, lentils, and peas. It cooks well without soaking, especially in a pressure cooker.
        2. Goya 16 Bean Soup Mix:
           - A diverse mix of beans that can be used without soaking if cooked long enough or in a pressure cooker.
        3. Trader Joe's 17 Bean & Barley Mix:
           - This mix includes beans and barley, which can be cooked without soaking, particularly in an Instant Pot.
        By choosing the right type of beans and cooking method, you can enjoy a delicious bean soup without the need for pre-soaking.