Vegetarian 15 Bean Soup
It’s soup season! And this vegetarian 15-bean soup is a must-have in your recipe rotation!
Adapted to be meat-free, this bean soup recipe is a true classic healthy and affordable meal to satisfy the whole family!
This vegetarian 15-bean soup is a classic recipe made from Hurst’s brand dried beans mix but adapted to be made meat-free. This smokey protein-packed soup is easy to make with shelf-stable ingredients and is a healthy, affordable way to satisfy your whole family. It’s easy to make on the stovetop, or in the crockpot or instant pot too.
Ingredients
- 20 oz dried beans
- 1 medium onion peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt (or more if not using broth)
- 15.5 oz canned crushed tomatoes
- 6 cups vegetable broth
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
Instructions
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Soak 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.)
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Drain the soaked beans and put them 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.
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Peel and dice a medium-sized onion in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.
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Turn up the stove to medium heat and add the drained and rinsed beans, canned tomato, broth, cumin, smoked paprika, garlic powder, and a bay leaf if desired, and stir well.
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Simmer the soup at a slow boil stirring occasionally for about 45 minutes if you presoaked the beans or 90 minutes if you didn’t presoak the beans.
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Add 2 tbsp of balsamic vinegar to the pot of soup about 10 minutes before serving.
Notes
How to make vegetarian 15-bean soup in the crockpot
- Complete steps 1 and 2 above – soak the beans then precook them for 20 minutes draining off the water.
- Add the partially cooked beans, broth, tomatoes, oil, diced onion, salt, and spices to a crockpot.
- Cook on low for 8 hours or cook on high for 5 hours.
- Add balsamic vinegar about 5 minutes before serving.
How to this vegan bean soup in the Instant Pot
- Complete steps 1 and 2 above – soak the beans then precook them for 20 minutes draining off the water.
- Set your Instant Pot to saute and cook the diced onion in the oil with a sprinkle of salt for about 3-5 minutes.
- Add the partially cooked beans, broth, tomatoes, diced, salt, and spices to the instant pot.
- Snap-on the lid and set to pressure for 25 minutes.
- Allow the pressure to come down naturally after cooking.
- Add balsamic vinegar about 5 minutes before serving.
Pro Tips for a great soup
- Cover your beans with about 4-5 inches of water. They will absorb a lot of water!
- You can swap out the crushed tomatoes for diced tomatoes or even spaghetti or pizza sauce if you would like. Fire-roasted tomatoes have a great smokey flavor in this soup too.
- If you don’t have balsamic vinegar, you can use apple cider vinegar instead. It may seem a little weird, but the vinegar gives the broth a delicious well-rounded flavor.
Add-ins
- A can of green chiles is also a delicious addition to this soup.
- Sprinkle it with some vegan bacon bits for that meaty ham taste without adding meat.
- Add in some delicious homemade vegan sour cream for a creamier soup!
- Dice up some homemade vegan ham and add it to your soup!
Nutrition
Serving: 1cup | Calories: 178kcal | Carbohydrates: 30g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 675mg | Fiber: 7g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg
