This vegetarian 15 bean soup recipe makes an easy, budget-friendly and hearty meal that is so satisfying.
How to make vegetarian 15 bean soup
First, gather your ingredients.
Ingredients
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To make this vegetarian 15 bean soup recipe, you will need the following:
- Hurst dry beans (15 beans soup mix)
- olive oil
- onion
- carrots
- celery
- garlic
- tomato paste
- thyme
- hot sauce
- salt and pepper
- vegetable stock
- bay leaves
Cooking vegetarian 15 bean soup
Cover the beans with water and let them soak overnight or for at least 8 hours in the refrigerator. Once you are ready to make the soup drain and rinse the beans and set them aside.
Heat a large soup pot or dutch oven to medium heat and add the olive oil to the pot. Once it is nice and hot add in the onions, carrots and celery. Season with salt and pepper and toss and cook the veggies until they are soft. Then add in the garlic and let it cook for 1-2 minutes.
Stir in the tomato paste and cook it for a minute or two to wake up all of that flavor. Add the thyme and stir it in with the rest of the ingredients in the pot.
Pour in the stock and beans, season everything with more salt and pepper and give it a good stir. Add in the bay leaves.
Cover the pot and turn the heat to medium-high heat and let the soup come to a boil. Then reduce the heat and let the soup simmer for 45-60 minutes, stirring occasionally.
Serve vegetarian 15 bean soup hot with a baguette, homemade sourdough bread or your favorite crackers.
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Vegetarian 15 Bean Soup
This vegetarian 15 bean soup recipe makes an easy, budget-friendly and hearty meal that is so satisfying.
Ingredients
- 20 ounces Hurst dry beans 1 pack 15 beans soup mix rinsed, discard the spice packet
- 1 Tablespoon olive oil
- 1 onion – peeled and diced, I used yellow
- 3 carrots – peeled and chopped
- 3 ribs of celery – diced
- 2 cloves garlic – minced
- 2 tablespoon tomato paste
- 1 Tablespoon fresh thyme or 1.5 teaspoons dried
- 1 teaspoon hot sauce or more to taste
- salt and pepper to taste
- 6 cups vegetable stock (homemade or store-bought, OR 6 cups water + 2 Tablespoons Better than Bullion vegetable base)
- 2 leaves bay
Instructions
-
Soak: Cover the beans with water and let them soak overnight or for at least 8 hours
-
Heat a large soup pot or dutch oven to medium heat and add the olive oil to the pot. Once it is nice and hot add in the onions, carrots and celery. Season with salt and pepper and toss and cook the veggies until they are soft. Then add in the garlic and let it cook for 1-2 minutes.
- Once you are ready to make the soup drain and rinse the beans and set them aside.
- Stir in the tomato paste and cook it for a minute or two to wake up all of that flavor.
- Add the thyme and stir it in with the rest of the ingredients in the pot.
- Pour in the stock and beans, season everything with more salt and pepper and give it a good stir. Add in the bay leaves.
- Cover the pot and turn the heat to medium-high heat and let the soup come to a boil. Then reduce the heat and let the soup simmer for 45-60 minutes.
- Serve hot with warm crusty bread or whole grain crackers
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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