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: 292kcal
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.
Video
Nutrition
Serving: 1.5cups soup | Calories: 292kcal | Carbohydrates: 53g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 812mg | Fiber: 18g | Sugar: 3g | Vitamin A: 5416IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 4mg
