Vegan 15 Bean Soup is a hearty, flavorful, and protein-packed meal that’s perfect for any occasion. This recipe uses a medley of 15 different beans, creating a symphony of textures and tastes that will tantalize your taste buds. Whether you’re a seasoned vegan or just exploring plant-based options, this soup is sure to become a household favorite.
Gathering Your Bean-licious Ingredients
This recipe calls for a variety of beans, each contributing its unique flavor and texture to the soup. You can typically find a pre-packaged “15 bean soup mix” at most grocery stores, or create your own blend using your favorites.
Here’s what you’ll need:
- Beans: 1 package (16 ounces) of 15 bean soup mix, rinsed
- Aromatics: 1 onion, chopped, 2 carrots, chopped, 3 celery stalks, chopped
- Spices: 4 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, salt and pepper to taste
- Liquids: 8 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained
- Flavor Enhancer: 1 tablespoon olive oil
- Garnish: Fresh parsley, chopped (optional)
Vegan 15 Bean Soup Ingredients
Bringing the Bean Soup to Life
Follow these simple steps to create a delicious and satisfying vegan 15 bean soup:
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Soaking the Beans (Optional): While not strictly necessary, soaking the beans overnight can help reduce cooking time and improve digestibility. Simply place the beans in a large bowl, cover with water, and let sit for at least 8 hours or overnight. Drain and rinse before cooking.
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Sautéing the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, or until softened.
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Adding the Spices: Add the minced garlic, dried thyme, dried oregano, smoked paprika, salt, and pepper to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Vegan 15 Bean Soup – Sauteing Vegetables and Spices
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Simmering the Soup: Add the rinsed beans, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the beans are tender.
Pro Tip: For a thicker, creamier soup, use an immersion blender to partially blend some of the beans directly in the pot.
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Adjusting the Seasonings: Once the beans are cooked to your liking, taste and adjust seasonings as needed.
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Serving Your Masterpiece: Ladle the hot soup into bowls and garnish with fresh parsley for a touch of freshness.
Vegan 15 Bean Soup Serving Suggestion
Vegan 15 Bean Soup: FAQs
Can I use canned beans instead of dried?
Yes, absolutely! Using canned beans will significantly reduce the cooking time. Just be sure to drain and rinse them before adding to the soup.
What are some other vegetables I can add?
Get creative! Diced potatoes, sweet potatoes, zucchini, or corn would all be delicious additions.
How do I store leftover soup?
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
“This soup is incredibly versatile! It can be served as a hearty main course or a comforting side dish,” says Sarah Thompson, a renowned vegan chef and author of “The Plant-Based Plate.”
Can I make this soup in a slow cooker?
Yes! Follow steps 2 and 3 in the recipe, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beans are tender.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to check the labels of your ingredients to ensure they are certified gluten-free if needed.
This vegan 15 bean soup is not only delicious but also incredibly nutritious, packed with protein, fiber, and essential vitamins and minerals. It’s a true testament to how satisfying and flavorful plant-based eating can be!
