15 Bean Soup Recipe
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15 Bean Soup is a vegetarian bean soup recipe you’ll love! Easily made in the slow cooker, instant pot or on the stove for a cheap meal! So hearty, filling and easy to make!
This vegetarian 15 bean soup recipe is easy to make and absolutely delicious!
Secretly healthy and super filling, this veggie loaded soup is also really budget friendly!
The bean soup mix is under $2.50. Add in a few flavorful veggies, canned tomatoes, broth and you’re looking at maybe $7 to make a huge pot. It comes out to less than .80 cents per serving!
Liz’s Tips for the Best Bean Soup
- Make sure to soak the beans for at least 8 hours. 24 hours or allowing them to soak overnight is even better.
- Toss the seasoning packet that comes in the bag. You’re better off seasoning the soup with your own dried spices!
- Customize it to your liking! There are a lot of substitutions listed in the green box below, feel free to add more veggies or meat like sausage or ham to this recipe!
Ingredients
Where can I buy 15 bean soup? I always find this 15 bean soup mix at Walmart, it’s the cheapest there. This is the brand of dry mix I buy, but other 15 bean or mixed dry beans will work too, including the Goya brand.
Substitutions.
Beans: You can make this soup with any dried beans (navy, cannellini, black bean, etc.) Most stores sell a 15 bean soup mix, or you can buy it online.
Veggies: Feel free to add other veggies to this soup. Mushrooms and zucchini are delicious additions. I also sometimes stir in kale or spinach at the end when the soup is done cooking.If you don’t have carrots, celery, or onion – omit them. You can add 1 teaspoon of onion powder or garlic powder instead!
Canned Beans: Cut the cook time in half if using canned beans. We also love this Tuscan White Bean Soup.
Broth: If you like a broth-ier soup, add more liquid. The beans absorb the liquid as they cook, and thicken due to the starches during/after cooking. You may need to add more broth if eating the next day/reheating! You can use chicken broth, beef broth, vegetable broth or your favorite bone broth.
Spicy Soup: If you would like to add some spice, try topping it with your favorite hot sauce or adding red pepper flakes to taste.
Parmesan Cheese Rind: I love to add a parmesan cheese rind into the soup while it’s cooking. It adds more flavor and can easily be removed at the end like a bay leaf. This soup is also great when topped with fresh parmesan cheese.
Additions:
- 15 Bean Soup with Chicken: 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 with Sausage: Smoked sausage is great in this recipe. Quarter smoked sausage. Brown in olive oil before sautéing the veggies in this recipe and follow the recipe otherwise.
- 15 Bean Soup with Ham Hocks: You can add 1 lb chopped cooked ham to this recipe. You could also use leftover ham or throw in leftover ham bone or ham hocks while the soup is cooking, just remove the ham hocks before serving or check out this Slow Cooker Ham and Bean Soup!
- Ground Beef Bean Soup: You can brown 1 lb of ground beef in the pan before sautéing your vegetables.
Soaking beans for Vegetarian Bean Soup
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 or allowing them to soak overnight 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 the beans for bean soup not only affects the cook time but also affects the flavor.
It also can help to make the beans easier to digest.
What beans are in 15 bean soup? The Bean Soup mix I use is made up of: northern, pinto beans, large lima beans, yellow eye, garbanzo, baby lima, green split peas, kidney, cranberry, small white, pink, small red, yellow split peas, lentil, navy beans, white kidney, black beans.
How to make Bean Soup
- Sauté onion, garlic, salt, and pepper in olive oil for about 5 minutes. Stir in celery and carrots. Sauté for an additional 5 minutes.
- Add bay leaves, tomatoes, broth, water, and drained beans.
- Bring to a boil. Once boiling, reduce heat to medium and let the soup simmer uncovered for 1 hour, stirring every few minutes.
- Once cooked, remove bay leaf + serve.
How do you know when the beans are done cooking? Beans are done cooking when they start to soften. The best way to know is to taste test them! If the skins of the beans are starting to come off that could mean that they are overcooked so be careful!
Serving suggestions
This soup is very filling on it’s own, but you could also serve it alongside:
- Protein – Serve it alongside these Chicken Tenders or a piece of Balsamic Grilled Chicken for a well balanced meal.
- Bread – a big loaf of crusty bread is the way to go 🙂
- Salad – This Strawberry Goat Cheese Salad is my favorite.
Storage
Storing: This bean soup will last for up to 4 days in the refrigerator. Store in an airtight container.
Reheating: You can reheat your soup in the microwave or on the stovetop. If frozen, defrost the night before in your refrigerator, or heat on the stovetop.
Can you freeze bean soup? Yes, you can freeze bean soup for up to 3 months! Let leftover soup cool to room temperature before transferring it to a freezer safe container. I love these molds for freezing leftovers.
Other healthy soup recipes:
If you love soup, get a copy of our free healthy soup ebook! We also have a post filled with Healthy Soup Recipes!
15 Bean Soup (Vegetarian)
Ingredients
- 1 20 oz package dry bean mix soaked at least 8 hours
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 cup chopped celery
- 2 cup quartered carrots
- 4 cups low sodium vegetable broth
- 4 cups water
- 1 15 oz can tomato sauce
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 dried bay leaves
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ 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 and drain soaked beans.
- In a large pot, heat olive oil over medium high heat. Add onion, garlic, celery and carrots to the pot. Sauté for 5 minutes, stirring occasionally.
- Add soaked beans, vegetable broth, water, tomato sauce, and and dried spices to the pot. Stir together.
- Cover the pot and bring to a boil. Once the soup is boiling reduce heat to medium and cook for 1 hour, stirring every few minutes.
- Once cooked, remove bay leaf. Top with parmesan cheese and enjoy!
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 and drain soaked beans.
- (Cooking vegetables ahead is optional, but recommended for best flavor) In a large pot, heat olive oil over medium high heat. Add in onion, garlic, celery and carrots. Sauté for 5 minutes, stirring occasionally.
- Transfer sautéed vegetables to the crockpot base. Add soaked beans, vegetable broth, water, tomato sauce, and and dried 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 and drain soaked beans.
- Set instant pot to Sauté for 5 minutes. Heat olive oil. Add in onion, garlic, celery and carrots. Sauté for 5 minutes, stirring occasionally.
- Stir in celery and carrots. Sauté for an additional 5 minutes.
- Add soaked beans, vegetable broth, water, tomato sauce, and and dried 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 11 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.
Made 15 beans and ham soup ( slow cooker). It was very good and perfect cold weather food.
Will recommend others to try it.
Simple to put together (grated the garlic & ginger instead of dicing). Picky husband who claims to despise cilantro had seconds 🙂
I’ve done thwm with smoked ham hocks and smoked turkey necks. I’ve as well done adding tomato soup or chili powder, and ad well as turkey sausage adding onions, a little pepper, no salt as to all additions have their on salt.
I just made the 15 Bean Soup recipe in a crockpot, it turned out delicious, I added fresh herbs from the garden and it was tasty. I added Provolone Romano smoked chicken sausage and it gave it a good flavor. Everyone loved it. Definitely a saver. I also froze some for a later date.
This was delicious! I’ve been looking for ways to get more protein while eating less meat. This fit the bill. I added a little chopped kale at the end. I think it would also be good with some frozen corn tossed in, or many other ways to modify to your taste.
I think your nutrition calculation may be off a bit. Your recipe says it makes eight 1.5 cup servings (12 cups in total). In fact, as written the recipe makes at least 18 cups of hearty soup. It is fit for a crowd! I froze half for a later meal.
Will definitely be making this again! Thanks for the recipe.
This soup has been a hit in my house. We all love it! My husband especially! I follow the instructions and it comes tasting delicious 😋
I was looking for vegetarian dishes and this one is excellent. I love making soups and this is a hearty very flavorful dish.
Fantastic, delicious recipe! I think I could eat it every day!
My daughter made this for me , and it was delicious!!
Was great! My family loves it.
So glad you liked it!
I honestly expected this soup to be bland based on the simplicity and lack of seasoning; however, it was delicious! I didn’t add a thing, and it was perfect!
Thank you so much, Stacey! So glad you like it!
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.
So glad you liked it, Elissa! It’s one of my favorites!
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.
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!
LOVE this soup! I put the left overs in single serving baggies in the freezer for a quick go-to meal. So good
So glad you like it, Stacy!
This looks great!! I’m going to make it this week !!
Hope you love it! Let us know what you think!
Another one of our staples since transitioning to more plant based meals!
So glad you’re enjoying it! This is one of our favorite vegan meals!
The stovetop recipe states you have to stir constantly for one hour. Can I assume you meant occasionally?
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.
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!
So glad you liked it, Nancy! This makes me so happy to hear!
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 😋
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!
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!
Glad you liked it, Jennifer! It’s definitely total comfort food, while still being so good for you!
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!!
So glad you liked it, Lindsey! It’s one of my favorites 🙂
I have made the soup many times being plant-based whole food. My wife and I love it. I make a lot so I can freeze it in small bowls. I also make it with my own vegetable stock and it’s better than using any water or stock that you buy in the grocery store. Thank you very much!
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!
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! 🙂
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!
Glad you liked it, Maurita. The smoked sausage sounds like the perfect addition. Great idea to freeze it!
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!
Yay!! I’m so glad to hear it, Linda! And I love that your picky husband enjoyed it too 🙂
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!
So glad you and your family liked it! This makes me so happy to hear!