Vegetarian 15 Bean Soup
User Reviews
4.9
Vegetarian 15 Bean Soup
Description
The Vegetarian 15 Bean Soup brings together a mix of fifteen varieties of beans soaked overnight, then cooked slowly with aromatic vegetables such as onion, garlic, carrot, and celery. The spices—cumin, oregano, smoked paprika, and a pinch of cayenne pepper—add a smoky warmth that complements the natural earthiness of the beans. Cooking with coconut oil provides a slight richness similar to animal fat. The addition of diced tomatoes contributes a subtle acidity, balancing the flavors. Fresh parsley stirred in at the end and a splash of apple cider vinegar enhance the soup's brightness. The texture is hearty and satisfying, with tender beans and softened vegetables creating a wholesome dish.
This soup works well as a main vegetarian entrée on its own or served alongside rustic bread. It is practical for making in large batches and storing for leftovers or freezing. Preparing the beans by soaking overnight softens them effectively, allowing the flavors to meld during cooking.
Ingredients
- 1 lb. 15 Bean Soup mix 2.69
- 2 Tbsp coconut oil $0.44
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 4 carrot $0.45
- 3 ribs celery $0.46
- 6 cups water $0.00
- 1 oz. can diced tomatoes $0.49
- 1 tsp cumin $0.10
- 1 tsp oregano $0.10
- 1/2 Tbsp smoked paprika $0.15
- 1/4 tsp cayenne pepper $0.02
- black pepper $0.03, freshly cracked
- 1/4 cup parsley $0.22, chopped, fresh
- to taste salt $0.02
- 2 tsp apple cider vinegar $0.04
Instructions
- The 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.
- When 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.
- Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
- Add 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.
- After 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, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
- Taste 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.
Notes
- Soaking the beans overnight in plenty of water ensures even cooking and better texture.
- Coconut oil provides richness resembling animal fat but can be substituted with other cooking oils if preferred.
- The seasoning packet that sometimes comes with the bean mix is omitted here to control the flavor with individual spices.
- Add the apple cider vinegar towards the end of cooking to brighten and balance flavors without toughening the beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.5 cups each
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Sodium | 55mg | 2% |
| Fiber | 16g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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