Introduction
Bean soup is a fantastic vegetarian option that is not only delicious but also packed with protein. Whether you prefer using a slow cooker, instant pot, or stovetop, this recipe is easily adaptable. Get ready to indulge in the warmth and comfort of this amazing bean soup!
The Best Ingredients for 15 Bean Soup
To make this soup, you’ll need some pantry staples that you likely already have on hand. Here’s what you’ll need:
- Olive oil
- Onion, celery, and carrots
- Salt, pepper, bay leaves, dried basil, dried oregano, dried parsley
- Crushed tomatoes
- Vegetable stock, chicken broth, or beef broth
- Water
- Dry 15 bean soup mix
Feel free to explore substitutions for any of these ingredients that suit your taste preferences or dietary needs. You can find a list of alternatives in the substitutions box below.
Soaking the Beans
One crucial step in making this vegetarian bean soup is soaking the beans ahead of time. For the best results, soak the beans for at least 8 hours. If possible, letting them soak overnight for 24 hours is even better. Soaking the beans not only affects the cooking time but also enhances the flavor and digestibility of the soup.
Stovetop Instructions for Healthy Bean Soup
- In a large pot, heat olive oil over medium-high heat. Sauté onion, minced garlic, salt, and pepper until translucent, about 5 minutes.
- Stir in celery and carrots, and continue sautéing for an additional 5 minutes.
- Add bay leaves, tomatoes, low sodium broth, water, and drained beans to the pot.
- Bring the soup to a boil, then reduce the heat to medium. Let it simmer uncovered for 1 hour, stirring occasionally.
- Once cooked, remove the bay leaf and serve.
Instant Pot Instructions for 15 Bean Soup
- Rinse and drain the soaked beans.
- Set the Instant Pot to sauté for 10 minutes. Add onion and garlic, sautéing until translucent over medium-high heat.
- Stir in celery and carrots, and sauté for an additional 5 minutes.
- Add soaked beans, crushed tomatoes, vegetable stock, water, and spices to the pot. Mix well.
- Set the Instant Pot to seal and pressure cook for 12 minutes. The soup will take about 20-30 minutes to come to pressure.
- Once cooked, quick release the pressure, remove the bay leaf, and serve.
Slow Cooker Instructions for 15 Bean Soup
- Rinse and drain the soaked beans.
- In a pan or large pot over the stove, heat olive oil. Add onion and garlic, sautéing until translucent over medium-high heat.
- Stir in celery and carrots, and sauté for an additional 5 minutes.
- Transfer the cooked vegetable mixture, soaked beans, crushed tomatoes, broth, water, and spices to the slow cooker. Mix well.
- Cook on low for 8 hours or high for 4 hours. Once cooked, remove the bay leaves and serve.
How to Tell When the Beans Are Done
To know if your beans are cooked to perfection, taste test them! The beans are done when they start to soften. Be careful not to overcook them, as the skins might start to come off.
Serving Suggestions for Vegetarian 15 Bean Soup
While this soup is delicious on its own, you can also serve it alongside:
- Protein: Pair it with these Coconut Chicken Tenders for a well-balanced meal.
- Bread: If you’re not following a paleo or whole30 diet, a big loaf of crusty bread is the perfect accompaniment.
- Salad: Enjoy it with a refreshing Strawberry Goat Cheese Salad.
If you’re a fan of vegan recipes with beans, you’ll love this Vegan Orange Chicken!
Remember, this bean soup recipe is perfect for any occasion when you want a comforting and nourishing meal. Enjoy the rich flavors and hearty goodness of this delightful dish, and make it a part of your family cuisine!
