15 Bean Soup (Vegetarian)
15 Bean Soup is a vegetarian bean soup recipe everyone will love! Vegan, high protein, tasty & easily made in the slow cooker, instant pot or on the stove. This is the best bean soup recipe. So hearty, filling and easy to make!
Servings: 8 1.5 cup servings
Calories: 312kcal
Ingredients
- 1 20oz package dry bean mix soaked at least 8 hours
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 tablespoon garlic minced finely
- 1 cup celery finely chopped
- 2 cup carrots cut in small circles
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth 1 quart- low or no salt
- 4 cups water
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
Instructions
Stove Top Instructions
- Important: Before making this soup recipe you must soak the beans for at least 8 hours. 24 hours is best. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.
- Rinse + drain soaked beans.
- In a large soup pot over the stove, heat olive oil. Add in onion and garlic. Sauté over medium-high heat until translucent, about 5 minutes.
- Stir in celery and carrots. Sauté for an additional 5 minutes.
- Add soaked beans, crushed tomatoes, vegetable broth, water and and spices to the pot. Stir together.
- Bring to a boil. Once boiling reduce heat to medium and simmer for 1 hour, stirring every few minutes. Once cooked, remove bay leaf + serve.
Crockpot Instructions:
- Important: Before making this soup recipe you must soak the beans for at least 8 hours. 24 hours is best. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.
- Rinse + drain soaked beans.
- (Cooking vegetables ahead is optional, but recommended for best flavor) In a pan over the stove, heat olive oil. Add in onion and garlic. Sauté over medium-high heat until translucent, about 5 minutes.
- Stir in celery and carrots. Sauté for an additional 5 minutes.
- Add cooked vegetable mixture, soaked beans, crushed tomatoes, vegetable broth, water and and spices to the pot. Stir together.
- Cook on low for 8 hours, or high for 4 hours. Once cooked, remove bay leaf + serve.
Instant Pot Instructions
- Important: Before making this soup recipe you must soak the beans for at least 8 hours. 24 hours is best. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.
- Rinse + drain soaked beans.
- Set to sauté for 10 minutes. Add olive oil, onion, and garlic. Sauté over medium-high heat until translucent, about 5 minutes.
- Stir in celery and carrots. Sauté for an additional 5 minutes.
- Add soaked beans, crushed tomatoes, vegetable broth, water and and spices to the pot. Stir together. Make sure to scrape any bits of onion or garlic off the bottom of the pan with a spoon to avoid a burn notice.
- Set to sealing, pressure cook for 12 minutes. It will take the soup about 20-30 minutes to come to pressure.
- Once cooked, quick release the pressure. Stir, remove bay leaf + serve.
Video
Nutrition
Serving: 1.5cups soup | Calories: 312kcal | Carbohydrates: 53g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 1209mg | Fiber: 21g | Sugar: 7g | Vitamin A: 5616IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg