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How To Make Vegetarian 15 Bean Soup, Budget, Ingredients

Vegetarian Soup With 15 Beans
5/5 - (1 vote)

$5.69 RECIPE / $0.71 SERVING

THIS SOUP makes you feel good about your health while still being delicious and gratifying.

Beans are the most underappreciated superfood. They’re high in fiber, protein, and antioxidants, and they’re also very cheap and shelf-stable.

When you combine 15 different varieties in one pot, you’ve got a genuine nutrient powerhouse on your hands!

This week, I opted to make it a Vegetarian 15 Bean Soup (it’s actually vegan), but you could always add bacon, smoked ham hocks, or smoked turkey legs for a little extra smokiness.

WHERE DO I GET MY BEANS?

How To Make 15 Beans Vegetarian Soup
Food: How To Make 15 Beans Vegetarian Soup
Source: Hurst Beans

Most major grocery stores have “Vegetarian 15 Bean Soup” mixes, which are marketed with other dry beans. I used Hurst’s Brand, which can be found in most large supermarkets.

They’re simply a bag of 15 different bean varieties mixed together, and they’re rather lovely with their various colors, patterns, and sizes.

Like instant ramen, they normally come with a seasoning package, but I prefer to add my own herbs and spices.

VEGETARIAN 15 BEAN SOUP: WHAT TO SERVE

Despite the fact that Vegetarian Soup With 15 Beans are vegan, I decided to top it with shaved parmesan.

A dollop of sour cream, Greek yogurt (you could use coconut yogurt to keep it vegan), or even shredded cheddar or Monterey Jack cheese is all wonderful additions.

I also recommend serving with some crusty bread on the side (try this no-knead bread).

WHAT TO DO WITH THE LEFTOVERS

This Vegetarian 15 Bean Soup freezes beautifully, so don’t be put off by the enormous batch size! Simply divide it after cooking, allow it to cool, and then freeze it for long-term storage.

While preparing this soup takes some time, most of it is spent doing nothing.

So save this dish for a weekend or a day off when you can monitor it while doing something else pleasurable, like watching a movie. Remember to begin soaking the beans the night before!

Vegetarian 15 Bean SOUP

This Vegetarian 15 Bean Soup is rich, satisfying, and very healthy thanks to a rainbow of colors, fresh veggies, and colorful herbs and spices.
Prep Time: 8 hrs.
Cook Time: 2 hrs.
Total Time: 10 hrs.
Servings:  1.5 cups each

INGREDIENTS

  • 1 lb. 15 bean soup mix* (2.69)
  • 2 Tbsp. coconut oil** ($0.44)
  • 1 yellow onion ($0.32)
  • 2 cloves of garlic ($0.16)
  • 4 carrots ($0.45)
  • 3 ribs celery ($0.46)
  • 6 cups of water ($0.00)
  • 1 15 oz. can of diced tomatoes ($0.49)
  • 1 tsp cumin ($0.10)
  • 1 tsp oregano ($0.10)
  • 1/2 Tbsp. smoked paprika ($0.15)
  • 1/4 tsp cayenne pepper ($0.02)
  • Freshly cracked pepper ($0.03)
  • 1/4 cup chopped fresh parsley ($0.22)
  • to taste salt ($0.02)
  • 2 tsp apple cider vinegar ($0.04)

INSTRUCTIONS

  1. Place the beans in a big dish the night before and cover with cool water until they are covered by twice as much water as the beans. Allow the beans to soak in the refrigerator overnight or for at least 8 hours.
  2. Drain the beans in a strainer and rinse them thoroughly with new water when you’re ready to start cooking. Place the beans on the counter to warm up.
  3. Garlic should be minced, and onion should be diced. In a large soup pot, combine the garlic, onion, and coconut oil. Sauté for 3-5 minutes over medium heat, or until the onions are tender and transparent.
  4. Dice the celery and carrot while the onion and garlic are cooking. After the onions have softened, add the carrot and celery to the stew and continue to cook for another 5 minutes, or until the celery begins to soften.
  5. Add the beans and 6 cups of water to the pot and stir to mix. Put the cover on the saucepan and turn the heat to medium-high to bring it to a boil. Turn the heat down to low or medium-low once it reaches a rolling boil, and let the beans simmer for 90 minutes, stirring occasionally.
  6. The beans should be mushy and broken down after 90 minutes, causing the water to seem slightly thick and hazy. In a large mixing bowl, combine the chopped tomatoes (with liquids), cumin, oregano, smoked paprika, cayenne pepper, and parsley. Stir everything together, then cook for another 20 minutes.
  7. Season the soup with salt to taste (I added 1.5 tsp). Stir in the apple cider vinegar last. Keep in mind that as the soup sits in the fridge, the salt may sink into the beans, making the flavor less intense. The next day, you may need to add more salt.

NOTES

*This is merely a bag of 15 different bean varietals with a seasoning envelope included. I only used the beans and threw away the seasoning packet.

Because coconut oil has a mouthfeel akin to animal fat, I utilized it. If you prefer, you can substitute your favorite cooking oil.

NUTRITION IN Vegetarian 15 BEAN SOUP

  • Serving: 1 Serving
  • Calories: 296 kcal
  • Carbohydrates: 50 g
  • Protein: 17 g
  • Fat: 4 g
  • Sodium: 55 mg
  • Fiber: 16 g

STEP-BY-STEP GUIDE OF MAKING Vegetarian 15 BEAN SOUP

15 Beans Vegetarian Soup
Food: 15 Beans Vegetarian Soup Source: Hurst Beans
  1. Place 1 pound of the dry 15 bean mix (without the spice packet) in a large mixing bowl the night before. Cover it with enough water to make it twice as big as the beans. Refrigerate the beans for at least 8 hours or overnight. After soaking, they should look like this. Drain the beans in a strainer and rinse them thoroughly with new water when you’re ready to start cooking.
  2. 1 yellow onion, diced, and 2 garlic cloves, minced In a big pot, combine the onions, garlic, and 2 tablespoons coconut oil (or your favorite cooking oil). Over medium heat, cook the onions until they are tender and transparent.
  3. Peel and dice 4 carrots and 3 celery ribs while the onions and garlic are simmering. Add them to the pot and continue to cook until the celery begins to soften, cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval cheval (about 5 minutes more).
  4. Add the beans, washed, and drained…
  5. In addition, 6 cups of water Put the cover on the saucepan and turn the heat to medium-high to bring it to a boil. When it comes to a boil, reduce the heat to low or medium-low and continue to cook for 90 minutes. As it simmers, stir it occasionally.
  6. The beans should be very mushy and break down after 90 minutes of simmering. This is how the soup will appear: murky and pale in hue.
  7. It’s finally time to add the top-note flavors! 15-ounce can diced tomatoes (with liquids), 1/2 tablespoon smoky paprika, 1 teaspoon oregano, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, freshly cracked pepper, and a handful of chopped fresh parsley Stir everything together and continue to cook for another 20 minutes or so.
  8. It now appears to be a lot more colorful. However, because we haven’t added any salt yet, the flavors are still very subtle. Season with salt and pepper to taste. I ended up using 1.5 tsp, but I recommend starting with 1/2 tsp and gradually increasing until the tastes are intense. Keep in mind that the salt will sink into the beans and become more subdued as time passes, so you may need to add more the next day.
  9. Finally, add a few teaspoons of apple cider vinegar to brighten everything up, and you’re done!