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.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.

Step 4

Pour in the vegetable broth, drained and rinsed beans, diced tomatoes with their juice, and tomato paste. Stir to combine.

Step 5

Add smoked paprika, ground cumin, dried thyme, bay leaf, salt, and pepper. Stir well to distribute the spices.

Step 6

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.

Step 7

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.

Step 8

Taste the soup and adjust the seasoning with more salt, pepper, or a splash of lemon juice for brightness, if desired.

Step 9

Serve hot, garnished with chopped fresh parsley, if preferred. Enjoy with crusty bread or on its own as a hearty meal.

Nutrition Facts

Serving size	(3662.4g)

Amount per serving	% Daily Value*
Calories	2878.8

Total Fat 53.4g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 7938.4mg	0%
Total Carbohydrate 461.9g	0%
Dietary Fiber 118.7g	0%
Total Sugars 74.9g
Protein 145.2g	0%

Vitamin D 0IU	0%
Calcium 1171.7mg	0%
Iron 41.0mg	0%
Potassium 12186.5mg	0%

*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.

Source of Calories

Fat: 16.5%

Protein: 20.0%

Carbs: 63.5%