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<\/p>\nBeans are probably the most underrated super food. They\u2019re packed full of fiber, protein, and antioxidants, while still being super inexpensive and shelf stable. And when you get 15 different varieties all in one pot, you\u2019ve got a serious nutrition powerhouse! I decided to make this recipe a\u00a0Vegetarian<\/em> 15 Bean Soup (it\u2019s actually vegan), but you could always add some bacon, a smoked ham hock, or smoked turkey leg to your soup for a little extra smoky flavor.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cYour bean soup is delicious! My hubby and I are really enjoying it! So nourishing, so flavorful! Thank you for the recipe.\u201d<\/p>\n
Linda Wilson<\/cite><\/p><\/blockquote>\nThe Budget-Friendly Soup I Make on Repeat<\/h2>\n THIS is one of those soups that makes you feel good about your health and is still incredibly delicious and satisfying. I\u2019m also obsessed with how budget-friendly this 15 bean soup is and how it makes the most of dried beans, which are a cheap yet filling pantry staple!<\/p>\n
\u201c15 Bean Soup\u201d mixes are fairly common in most major grocery stores, and they\u2019re sold right alongside the other dry beans. <\/strong>I use Hurst\u2019s Brand beans for this recipe, which are in many major grocery stores. They\u2019re basically just a mix of 15 bean varieties in one bag, and they\u2019re quite beautiful, with all their different colors, patterns, and sizes. They usually come with a seasoning packet, just like instant ramen, but I prefer to add my own herbs and spices. My homemade mix is made right in the pot with cumin, oregano, smoked paprika, a little cayenne for gentle heat, and plenty of freshly cracked pepper. Simple and delicious.<\/p>\n\n
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\nAdjust the texture.<\/strong> If you want your homemade 15 bean soup thicker, mash some beans against the side of the pot once done. Or scoop out \u2153-\u00bd cup, cool slightly, blend, and stir back in. If it gets too thick, loosen with a splash of broth.<\/li>\nDon\u2019t forget salt.<\/strong> I usually end up adding around 1.5 tsp total, but start with about 1\/2 tsp and build. You can also use 4 cups broth + 2 cups water (instead of all water) for extra flavor, and you may not need as much salt.<\/li>\nBrighten it with vinegar.<\/strong> I add a splash of apple cider vinegar at the end to wake everything up. You can get away without adding it, but I think it really <\/em>takes this soup to the next level! Lemon juice works too.<\/li>\nAdd more veggies.<\/strong> I\u2019ve loved seeing how readers customize this soup since I first posted it, and the add-in ideas have been so helpful! Try saut\u00e9ing diced mushrooms or bell pepper with the carrots and celery, or adding diced white or sweet potatoes about 30 minutes before the soups done. For greens, add kale or Swiss chard in the last 5-10 minutes, and stir in spinach right at the end since it wilts fast.<\/li>\nTry it in an Instant Pot.<\/strong> I haven\u2019t tested this in the Instant Pot myself, but some readers have with good results! One reader soaked the beans overnight, used the saut\u00e9 function for the veggies, added the beans and water, and cooked on high pressure for 20 minutes. Then they naturally released for 10 minutes, manually released the rest, and stirred in the tomatoes, vinegar, and salt at the end. Another reader skipped soaking the beans and cooked for about 40 minutes on high pressure instead. If you try it this way, let me know how it goes in the comments below!<\/li>\nBudget tip.<\/strong> Buy dry beans in bulk if you can. It doesn\u2019t have to be a specific 15-bean mix either. You can make your own blend using your favorite beans, or bulk-buy 15-bean mixes when they\u2019re a good deal.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nVegetarian 15 Bean Soup<\/h2>\n <\/span>Cost <\/span>$6.76 recipe \/ $0.85 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis hearty 15 Bean Soup recipe makes a large batch and is perfect for meal prep! Made with dried beans, simple spices, and pantry staples, it\u2019s a budget-friendly, nourishing soup that freezes well and tastes even better the next day.<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nThe night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.<\/span><\/p>\n<\/li>\n\nWhen you’re ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.<\/span><\/p>\n<\/li>\n\nMince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Saut\u00e9 over medium heat for about 3-5 minutes, or until the onions are soft and transparent.<\/span><\/p>\n<\/li>\n\nWhile the onion and garlic are saut\u00e9ing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and saut\u00e9 for about 5 minutes more, or just until the celery starts to soften.<\/span><\/p>\n<\/li>\n\nAdd the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.<\/span><\/p>\n<\/li>\n\nAfter 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, black pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.<\/span><\/p>\n<\/li>\n\nTaste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*This is just a mix of 15 bean varieties in one bag<\/strong>, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.<\/strong><\/span>**I used coconut oil<\/strong> because it has a mouthfeel similar to animal fat. You can use your favorite cooking oil<\/strong> in its place, if you prefer.<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>Serving<\/span><\/span>Calories: <\/span>303<\/span>kcal<\/span> (15%)<\/span><\/span>Carbohydrates: <\/span>52<\/span>g<\/span> (17%)<\/span><\/span>Protein: <\/span>17<\/span>g<\/span> (34%)<\/span><\/span>Fat: <\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Sodium: <\/span>126<\/span>mg<\/span> (5%)<\/span><\/span>Fiber: <\/span>16<\/span>g<\/span> (67%)<\/span><\/span> Read our full
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