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!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
This vegetarian bean soup is going to be your new favorite healthy soup recipe. It is SO delicious, hearty, and filling!
15 Bean Soup is one of my ALL time favorite soup recipes. I love this bean soup even more than my Lemon Chicken Soup and that is saying ALOT.
This healthy bean soup is just the definition of comfort food. It’s something my mom used to make all the time when we were kids, and I can remember eating it for dinner with LOADS of saltines or Italian bread (yum!).
It’s almost as delicious as this Vegan Pasta Fagioli or our favorite Easy Minestrone Soup.
This year when the weather started to get cold, I had a craving for a cozy bowl of 15 bean soup and after making it, I knew you’d want the recipe too! It’s one of my favs for so many reasons.
Why we love 15 Vegetarian Bean Soup:
- Easy: This is one of the easiest recipes. It requires little to no work, and can be made in your instant pot or crockpot with even less effort!
- Budget Friendly: The bean soup mix itself is under $2.50. Add in a few veggies, canned tomatoes, broth and you’re looking at maybe $7 to make the whole pot. Which, per serving, comes out to less than .80 cents per serving. If you’re looking for more budget recipes – check out this post on Eating Healthy on a Budget
- Healthy: This soup is filled with veggies and beans, which are loaded with fiber and nutrients. It’s super low fat and has a decent amount of protein to keep you full
- Filling: Beans are SUPER filling, and when you add in veggies – this recipe becomes even heartier.
Ingredients for 15 Bean Soup:
To make 15 Bean Soup you’ll need
- olive oil
- onion, celery, carrots
- salt, pepper, bay leaves
- crushed tomatoes
- broth
- water
- dry 15 bean soup mix.
You don’t need the packet that comes with the mix. Toss that in the trash, it’s loaded with junk and we’re going to flavor the soup on our own with all those spices!
This is the brand of dry mix I buy, but other 15 bean or mixed bean dry mixes will work too, including the Goya brand. I’d recommend getting it at Walmart or your regular store, it’s cheapest there.
How do you make 15 bean soup from scratch?
Making 15 Bean Soup is super easy. The most important step is soaking your beans ahead of time. Make sure to soak the beans for at least 8 hours, but 24 hours is even better.
Soaking the beans is an important step for the soup and if you don’t soak the beans ahead of time your soup will not cook the same. Soaking beans for bean soup not only affects the cook time, but also the flavor.
It also can help to make the beans easier to digest.
Once you’re beans have soaked, drain and rinse them. Add your veggies to the pot, sauté and stir in tomatoes, broth + water. Then cook your bean soup in the slow cooker, instant pot, or on the stove.
P.S. – If you love crockpot recipes, check out these 45 Healthy Crockpot Recipes!
SUBSTITUTIONS FOR THIS 15 BEAN SOUP
There are TONS of substitutions for this 15 Bean Soup. Here are some ways you can customize this bean soup
15 Bean Soup Recipe with Chicken: You can add 1 lb raw chicken breasts to this soup when it starts to cook. Before serving, remove chicken breasts from the soup, shred them on a cutting board, and stir shredded chicken back into the pot
15 Bean Soup Recipe with Sausage: Smoked sausage is great in this recipe. We like to brown it in the pan, slice + stir it into the soup while it cooks.
15 Bean Soup Recipe with Ham: You can add 1 lb chopped cooked ham to this recipe.
Canned Beans – Cut the cook time in half if using canned beans
Beans- You can make this soup with any dried beans. Navy, canellini, black bean, etc.Â
Cheese– I love to add a parmesan cheese rind into the soup while it’s cooking. This soup is also great when topped with fresh parmesan cheese
Broth – If you like a broth-ier soup, add more liquid. The beans also absorb the liquid as they soak, and thicken due to the starches during/after cooking. You may need to add more broth if eating the next day/reheating!
Weight Watchers Note:Â The only points in this recipe come from olive oil. Feel free to use less or an alternative to make this soup 0SP
Veggies:Â Feel free to add other veggies you like to this. Mushrooms and zucchini are delicious additions. If you don’t have carrots, celery, or onion – omit them. You can add 1 teaspoon of onion powder or garlic powder instead!
Salt/Pepper/Red Pepper: I make this with unsalted vegetable broth, and prefer to add salt/pepper to taste. You may need to add more to the soup depending on your taste buds.
Tips for making 15 Bean Soup:
Customize it to your liking! There are a lot of substitutions in this recipe, feel free to customize them to your liking
Throw away the seasoning packet – You do not need the seasoning packet. It’s loaded with salt and funky ingredients. I promise it tastes delicious without it!
Soak your beans ahead of time– If you want to make this soup, make sure to soak your beans ahead of time!
15 Bean Soup Recipe FAQ
The Bean Soup mix I use is made up of: northern, pinto, large lima, yellow eye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean.
1/2 cup of cooked bean soup mix has 22g of carbs. Per 1.5 cups of this cooked 15 bean soup there are 56g of carbs. All the carbs are from beans and veggies!
I always find this 15 bean soup mix at Walmart, it’s cheapest there. This is the brand of dry mix I buy, but other 15 bean or mixed bean dry mixes will work too, including the Goya brand.
You don’t have to soak 15 beans before cooking, but it will be a lot easier to digest and cook. Soaking the beans makes them easier and quicker to cook and also makes them easier for you to digest!
Can you freeze bean soup?
Yes, you can freeze bean soup! This makes a lot of soup, so put some in a container and pop it in your freezer for another night!
When you’re ready to eat, defrost the night before in your refrigerator, or heat on the stove top.
This soup will last up to 5 days in the refrigerator.
Other healthy soup recipes:
We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with 25 Healthy Soup Recipes!
- Lemon Chicken Soup
- Healthy Chicken Pot Pie Soup
- Vegan Pasta Fagioli
- Leftover Turkey Soup
- Paleo Butternut Squash Soup
- Easy Lentil Soup Recipe
- Healthy Beef Barley Soup
- Whole30 Italian Wedding Soup
P.S. If you’re a fan of vegan recipes with beans – checkout this Vegan Orange Chicken!
15 Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1 tablespoon garlic minced finely
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup celery finely chopped
- 2 cup carrots cut in small circles
- 2 bay leaves
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth (1 quart)
- 4 cups water
- 1 20oz package dry bean mix soaked at least 8 hours
Instructions
StoveTop Instructions
- Important: Before making this soup recipe you must soak the beans for at least 8 hours. 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, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.
- Stir in celery and carrots. Sauté for an additional 5 minutes.
- Add bay leaves, tomatoes, vegetable broth, water and soaked beans.
- Bring to a boil. Once boiling reduce heat to medium and simmer for 1 hour, stirring every few minutes. Once cooked, remove bay leaves + serve.
Crockpot Instructions:
- Important: Before making this soup recipe you must soak the beans for at least 8 hours. 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, garlic, salt and pepper. 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, bay leaves, tomatoes, vegetable broth, water and soaked beans to the crockpot.
- Cook on low for 8 hours, or high for 4 hours. Once cooked, stir together, remove bay leaves + serve.
Instant Pot Instructions
- Important: Before making this soup recipe you must soak the beans for at least 8 hours. 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 instant pot to sauté for 10 minutes. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.
- Stir in celery and carrots. Sauté for an additional 5 minutes.Â
- Add cooked vegetable mixture, bay leaves, tomatoes, vegetable broth, water and drained, soaked beans to the instant pot. Make sure to scrape any bits of onion or garlic off the bottom of the pan to avoid a burn notice.
- Set instant pot 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 leaves + serve.
Video
Notes
- 15 Bean Soup Recipe with Chicken: You can add 1 lb raw chicken breasts to this soup when it starts to cook. Before serving, remove chicken breasts from the soup, shred them on a cutting board, and stir shredded chicken back into the pot
- 15 Bean Soup Recipe with Sausage: Smoked sausage is great in this recipe. We like to brown it in the pan, slice + stir it into the soup while it cooks.
- 15 Bean Soup Recipe with Ham: You can add 1 lb chopped cooked ham to this recipe.
- Cheese– I love to add a parmesan cheese rind into the soup while it’s cooking. This soup is also great when topped with fresh parmesan cheese
- Broth – If you like a broth-ier soup, add more liquid. The beans also absorb the liquid as they soak, and thicken due to the starches during/after cooking. You may need to add more broth if eating the next day/reheating!
- Weight Watchers Note:Â The only points in this recipe come from olive oil. Feel free to use less or an alternative to make this soup 0SP
- Veggies:Â Feel free to add other veggies you like to this. Mushrooms and zucchini are delicious additions
- Salt/Pepper/Red Pepper: I make this with unsalted vegetable broth, and prefer to add salt/pepper to taste. You may need to add more to the soup depending on your taste buds.
Katie Sanchez
I made the crock pot version of this yesterday and it was a hit with my family. I have two little boys (5 and 3) and a meat loving husband and they all loved it. It will definitely be a staple in our house during the winter!
The Clean Eating Couple
So glad you and your family liked it! This makes me so happy to hear!
Linda Makiej
This is the easiest and BEST 15 Bean Soup EVER! So happy to have Instant Pot instructions as well. It turned out PERFECT. And I love all the recipe notes and suggestions..,,, even my picky husband LOVES it!! Thank you!
The Clean Eating Couple
Yay!! I’m so glad to hear it, Linda! And I love that your picky husband enjoyed it too 🙂
Maurita Kindle
Made this 15 Bean Soup tonight and added smoked sausage. It was so delicious! I doubled the recipe and plan to freeze several containers for nights when I’m too tired to cook. Thanks Liz for another delicious recipe!
The Clean Eating Couple
Glad you liked it, Maurita. The smoked sausage sounds like the perfect addition. Great idea to freeze it!
Kim
I made this in then instant pot tonight and was really excited to see I had all the ingredients already and added ham and zucchini. When I served it my kids were a bit skeptical (they saw lots of veggies and weird colored beans). After some convincing to initially try it they scarfed it down, even my pickiest eater. It’s so flavorful and filling. BONUS: There is still enough for dinner tomorrow!!!! Highly suggesting trying this recipe out, you won’t be disappointed!
The Clean Eating Couple
Love the addition of ham and zucchini.. and that your whole family enjoyed it!! Plus.. there’s nothing better than having dinner ready for the next day! Enjoy! 🙂
lindsey
This is my favorite soup ever! Its so easy and budget friendly. I added a little bit of ham to mine and it was delicious!! It did not last in my house because everyone loved it!!
The Clean Eating Couple
So glad you liked it, Lindsey! It’s one of my favorites 🙂
Jennifer
Made this yesterday. Was so good! Total comfort food. Very few ingredients so super easy to make. Soak beans for entire time recommend and simmer long and slow. Another hit Liz!
The Clean Eating Couple
Glad you liked it, Jennifer! It’s definitely total comfort food, while still being so good for you!
Lauren V
This recipe is the perfect blend between minestrone and lentil soup! Super simple in the instant pot, froze a bunch for an easy reheat on a chilly day 😋
The Clean Eating Couple
Thanks Lauren! That’s the perfect way to describe it. Good idea for freezing it – it will be so nice not to have to cook one night!
Nancy
Fantastic! I did the crock pot version and it was delish! It’s my second recipe with The Clean Eating Couple and they are 5 stars each time. I can’t wait to make more!
The Clean Eating Couple
So glad you liked it, Nancy! This makes me so happy to hear!
Sherri
The stovetop recipe states you have to stir constantly for one hour. Can I assume you meant occasionally?
The Clean Eating Couple
Hi Sherri – I just adjusted the instructions to clarify. You have to stir this every few minutes. The beans can easily stick to the bottom of the pan and burn.
Jade
Another one of our staples since transitioning to more plant based meals!
The Clean Eating Couple
So glad you’re enjoying it! This is one of our favorite vegan meals!
Laurel
This looks great!! I’m going to make it this week !!
The Clean Eating Couple
Hope you love it! Let us know what you think!
Stacy
LOVE this soup! I put the left overs in single serving baggies in the freezer for a quick go-to meal. So good
The Clean Eating Couple
So glad you like it, Stacy!
Geri Sehnert
This soup was so easy to make! I chopped the carrots in a small chopper, used jarred garlic and frozen onions to save on time.
The only thing i would do is add more spices. It was a bit bland. We added some parmesan cheese, garlic salt and pepper.
The beans needed a little more time to cook for complete doneness.
I also put a parmesan rind in the soup while it cooked.
The Clean Eating Couple
Hi Geri – Glad you liked it! The jarred/frozen garlic and onions could’ve been what made it a bit bland, but we also try to not over season our recipes with salt/pepper since many people are cooking for their kids/families. The beans will cook differently depending on how long you soaked them for. Thanks for trying!
Elissa Carrick
This soup was delicious. So easy to make. The whole family approved. It’s super filling with all the beans and great as a quick and easy meal. This will definitely be added to our rotation.
The Clean Eating Couple
So glad you liked it, Elissa! It’s one of my favorites!