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A large red dutch oven filled high with 15 Bean Soup topped with a bay leaf and a wooden spoon off to the side stirring the pot.
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5 from 11 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

Ingredients

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.

Video

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.
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