15 Bean Soup

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.

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, salt, pepper, celery, carrots, bay leaves, crushed tomatoes, broth, water and 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 to make 15 Bean Soup:

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. 
• 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: The only points in this recipe come from olive oil. Feel free to use less or an alternative to make this soup 0SP
• Veggies: 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!

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:

• Lemon Chicken Soup
• Healthy Chicken Pot Pie Soup
• 25 Healthy Soup Recipes
• Vegan Pasta Fagioli
• Healthy Potato Soup
• Leftover Turkey Soup
• Paleo Butternut Squash Soup
• Healthy Beef Barley Soup
• Whole30 Italian Wedding Soup

Print Pin

5 from 9 votes

15 Bean Soup

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!

Course Main Course

Cuisine American

Keyword 15 bean soup, bean soup, vegetarian bean soup

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Soaking Time 8 hours

Total Time 1 hour 20 minutes

Servings 8 1.5 cup servings

Calories 334kcal

WW Freestyle Points 1

Author The Clean Eating Couple

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. 
• 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.

Notes

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.
• 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: The only points in this recipe come from olive oil. Feel free to use less or an alternative to make this soup 0SP
• Veggies: 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.

Nutrition Facts

Nutrition Facts

15 Bean Soup

Amount Per Serving (1.5 cups soup)

Calories 334 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 328mg14%

Potassium 455mg13%

Carbohydrates 58g19%

Fiber 17g71%

Sugar 9g10%

Protein 18g36%

Vitamin A 5866IU117%

Vitamin C 13mg16%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Share it! Make sure to tag @thecleaneatingcouple or use #thecleaneatingcouple!