Hearty and Flavorful Vegan 10-Bean Soup Recipe

This vegan 10-bean soup recipe is a comforting and nutritious meal that’s perfect for chilly evenings or any day you crave a warm hug in a bowl. This hearty soup is packed with protein, fiber, and flavor, thanks to the blend of ten different beans. It’s easy to make, adaptable to your pantry staples, and a fantastic way to enjoy a wholesome vegan meal.

Colorful array of beans for vegan 10-bean soup.

Why You’ll Love This Vegan 10-Bean Soup Recipe

• Protein Powerhouse: With ten different types of beans, this soup is a powerhouse of plant-based protein, keeping you feeling full and satisfied.
• Fiber Rich: The high fiber content aids in digestion, promotes gut health, and helps regulate blood sugar levels.
• Budget-Friendly: Beans are a budget-friendly pantry staple, making this soup an economical and delicious meal.
• Easy to Customize: Don’t have all ten beans? No problem! Use what you have on hand, or add other veggies to your liking.
• Meal Prep Wonder: Make a big batch of this soup on the weekend and enjoy it throughout the week for effortless lunches or dinners.

Gathering Your Ingredients

Here’s what you’ll need to create this flavorful vegan 10-bean soup:

• 1 cup dried kidney beans, soaked overnight
• 1 cup dried chickpeas, soaked overnight
• 1 cup dried black beans, soaked overnight
• 1 cup dried pinto beans, soaked overnight
• 1 cup dried navy beans, soaked overnight
• 1/2 cup dried lentils (any color)
• 1/2 cup dried split peas
• 1/2 cup dried cranberry beans, soaked overnight
• 1/2 cup dried adzuki beans, soaked overnight
• 1/2 cup dried black-eyed peas, soaked overnight
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Chopping vegetables for vegan bean soup.

How To Make Vegan 10-Bean Soup

Follow these simple steps to create a pot of deliciousness:

1. Prepare the Beans: Rinse the soaked beans thoroughly under cold water and drain well.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
3. Add Flavor: Stir in the minced garlic, dried thyme, and smoked paprika and cook for another minute, until fragrant.
4. Combine and Simmer: Add the rinsed beans, vegetable broth, bay leaves, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
5. Adjust and Serve: Remove the bay leaves before serving. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a dollop of vegan sour cream if desired.

Vegan 10-bean soup simmering on the stove.

Tips for the Best Vegan 10-Bean Soup

• Don’t Skip Soaking: Soaking the beans overnight is crucial for reducing cooking time and making them easier to digest.
• Add a Smoky Depth: Enhance the flavor of your soup by using smoked paprika or adding a bit of liquid smoke.
• Adjust the Texture: For a thicker soup, mash some of the cooked beans against the side of the pot before serving.
• Get Creative with Toppings: Elevate your soup with toppings like fresh herbs (parsley, cilantro, or dill), a drizzle of olive oil, a sprinkle of nutritional yeast, or a dollop of vegan sour cream.

“The beauty of this 10-bean soup is its versatility,” says renowned vegan chef, Sarah Green. “Feel free to experiment with different herbs and spices to create your own signature flavor.”

Vegan 10-Bean Soup FAQs

Can I freeze leftover vegan 10-bean soup? Absolutely! This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months.

What are some healthy sides to serve with this soup? This hearty soup pairs well with crusty bread for dipping, a simple green salad, or a side of roasted vegetables for a complete meal.

Can I make this soup in a slow cooker? Yes! Simply sauté the aromatics as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beans are tender.

What can I substitute for vegetable broth? If you don’t have vegetable broth, you can use water, but be sure to adjust the salt accordingly as water won’t add any flavor.

Can I use canned beans instead of dried? Yes, you can use canned beans for convenience. Just make sure to drain and rinse them before adding them to the soup.

This vegan 10-bean soup is a testament to how simple, satisfying, and incredibly delicious vegan cooking can be. It’s a perfect recipe for any occasion, whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet. Enjoy!

For those seeking other vegan meal prep ideas, explore our vegan meal prep recipes for inspiration. And if you’re interested in exploring other vegan soup options, be sure to check out our vegan soup for upset stomach for a soothing and flavorful experience. Or, for a delightful dessert option, dive into our vegan angel food cake recipe.