Vegetarian 15 Bean Soup
20
Published Feb 21, 2022, Updated Jan 09, 2025
This post may include affiliate links. Thank you for your support.
This vegetarian 15 bean soup recipe is healthy, hearty, loaded with flavor and super easy to make in the slow cooker. Just prep your veggies, pop everything into your slow cooker and come home to a warm and comforting meal.
I love it when I finish up work for the day only to realize that dinner is ready to serve! That’s why I’m a huge fan of slow cooker meals. Most have very little prep work involved – you just dump everything in, turn the slow cooker on and let it work its magic.
And this 15 bean soup recipe is no different! This recipe does require some chopping, but once everything is sliced and diced you’re ready to roll.
Traditional 15 bean soup typically has some type of meat in it (usually ham, ground beef, smoked sausage or chicken), but I decided to go the vegetarian route and skip the meat! This version is still just as hearty, filling and jam-packed with flavor. Promise, you won’t miss the meat!
Table of Contents
Why You’ll Love This Recipe
- Easy to make – Toss everything in your slow cooker and let it do the work. It’s basically a set-it-and-forget-it kind of meal, perfect for busy days.
- Perfect for leftovers – The flavors get even better as it sits, so it’s ideal for meal prep or make-ahead lunches and dinners.
- Customizable – You can spice it up, switch up the greens, or even add toppings like shredded cheese or hot sauce to make it your own.
- Wholesome and filling – This naturally vegan soup is loaded with plant-based protein, fiber, and tons of nutrients. It’s a meal that will keep you full and happy for hours.
Ingredients Needed
- dry bean mix – there’s no need to buy 15 different cans of beans for this recipe! Just pick up a bag of dry bean mix at the grocery store and you’re good to go. I used Hurst’s HamBeens 15 Bean Soup mix, but there are other brands out there as well. Some have 13 different types or beans and some have 16, but either will work just fine! And if your mix comes with a seasoning packet, you can discard it. We’re adding in our own spices!
- olive oil – to add some flavor and healthy fats. Avocado oil also works.
- vegetables – yellow onion, garlic, carrots and celery.
- vegetable broth or vegetable stock – I recommend using low sodium so you can control how much salt is added to your soup.
- seasonings and spices – bay leaves, smoked paprika, sea salt, ground pepper, chili powder, cumin, oregano and cayenne pepper.
- fire roasted diced tomatoes – the acid in the tomatoes could cause issues with the beans cooking fully, which is why we’re adding the tomatoes towards the end of the cooking process.
- chopped curly kale – for some extra texture, flavor and nutrients! I used curly kale, but Lacinato, otherwise known as dinosaur or Tuscan kale also works.
- tamari or soy sauce – adds a umami flavor to this soup!
- lemon juice – I recommend using freshly squeezed lemon juice for the best flavor. A splash of lemon juice adds a necessary acidity to the soup that brightens the rest of the flavors.
- optional toppings – shredded cheddar cheese, hot sauce and fresh parsley.
Substitutions
- 15 bean soup mix: If you don’t have a soup mix, use any combination of dried beans you like. Lentils or black beans are great options too.
- Vegetable broth: Water works in a pinch, but vegetable broth adds extra depth of flavor.
- Tamari: Soy sauce or coconut aminos can be used as substitutes.
- Kale: Swap for spinach, swiss chard, or any leafy green you prefer.
- Diced tomatoes: Fire-roasted tomatoes add a nice flavor boost, but regular diced tomatoes will work just fine.
How to Make 15 Bean Soup
This 15 bean soup is packed with flavor and so simple to make. Just toss everything in the slow cooker and let it work its magic—here’s how:
Step 1: Rinse and drain the beans, removing any debris. Then add beans to your slow cooker along with oil, onion, garlic, carrots, and celery.
Step 2: Add broth, and spices to the slow cooker. Cover and cook on high for 6-7 hours, or until the beans are tender.
Step 3: Stir in diced tomatoes, tamari, lemon juice, and kale. Cover and cook for an additional 30 minutes.
Step 4: Taste and adjust seasonings, then serve with shredded cheddar, hot sauce, and cornbread if you’d like!
Brittany’s Tips
- Rinse those beans: Don’t skip rinsing and sorting the beans! This quick step removes any debris and keeps your soup as clean and tasty as possible. Plus, no one wants a surprise pebble in their bowl!
- Wait on the acidity: Hold off on adding the diced tomatoes, tamari, and lemon juice until the beans are fully cooked. Acidic ingredients can make the beans take longer to soften if added too early.
How to Serve 15 Bean Soup
This soup is definitely a filling meal on its own, but if you want to pair it with a side here are some suggestions:
- Salads: Pair with a light, refreshing salad like my easy spinach salad or garlicky kale salad to balance the richness of the soup.
- Bread: This soup is perfect for dipping! Serve with vegan cornbread, crusty sourdough bread, or even a slice of whole wheat honey brown bread.
- Crackers: For a crunchy side, try my almond flour crackers or your favorite store-bought option.
- Toppings: I love adding shredded cheese, a drizzle of hot sauce, and a sprinkle of fresh parsley. You could also try roasted chickpeas, crushed tortilla chips, or a dollop of vegan cashew sour cream for extra texture and flavor.
How to Store
This soup makes a huge batch so it’s perfect for meal prep! I love making a batch on the weekend so I have lunch or dinner ready to go for the week.
For storing, allow the soup to cool and then carefully transfer it to an airtight container. Store in the refrigerator for up to 5 days. You could also freeze this soup for up to 3 months in a freezer-safe container. If freezing, let it thaw completely before reheating.
To reheat, warm soup on the stove over medium heat until hot. You can also reheat it in the microwave.
Frequently Asked Questions
All mixes will vary, but most will include a variety of the following: northern beans, pinto beans, large lima beans, yelloweye beans, garbanzo beans, baby lima beans, green split peas, kidney beans, cranberry beans, small white beans, pink beans, small red beans, yellow split peas, lentils, navy beans, white kidney beans and black beans.
One of the reasons why I love making this recipe in the slow cooker is because you don’t have to soak your beans overnight! The slow cooker does all the work for you. If you try this soup on the stovetop you will need to soak your beans overnight. I would just check the directions on the dry bean mix you get for how to do this.
I haven’t tried it, but I don’t see why not! As I mentioned above, if you want to try this soup on the stovetop, you’ll have to soak your beans overnight before cooking. If you decide to experiment and try a stovetop version, let me know in the comments below!
I haven’t tested this method, but I would imagine it would work just fine. I’m not sure about the timing, but if you decide to try it let me know in the comments below!
This soup is pretty thick as is, but if you like a thicker broth you can always remove 1 cup of beans and use a fork or potato masher to mash them up before adding them back to your slow cooker.
More Slow Cooker Recipes
- Slow Cooker Chicken Fajita Soup
- Slow Cooker Minestrone Soup
- Chicken Enchilada Soup
- Slow Cooker Butter Chicken
- Slow Cooker Chicken Wild Rice Soup
More Vegetarian Soups & Stews
- Easy Vegetarian Chili
- Vegan Curried Pumpkin Soup
- Butternut Squash Soup
- Vegetarian Green Chili
- Mushroom Barley Soup
Be sure to check out all of the soup recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vegetarian 15 Bean Soup
Ingredients
- 1 20 oz package 15 bean soup mix, I used Hurst’s
- 1 Tablespoon olive oil, or avocado oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 3 ribs celery, chopped
- 8 cups vegetable broth, or water
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon ground pepper, plus more to taste
- 1 15 oz can fire roasted diced tomatoes
- 2 Tablespoons tamari or soy sauce
- 1 Tablespoon fresh lemon juice
- 4 cups curly kale, chopped
- Shredded cheddar cheese, for topping (optional)
- Hot sauce, for serving (optional)
- Fresh parsley, for garnish
Instructions
- Rinse beans and drain. Sort and inspect for any unwanted debris and discard.
- Add beans, oil, onion, garlic, carrots, celery, broth, and spices to slow cooker. Cover and cook on high for 6-7 hours or until the beans have softened.
- Once beans are soft, stir in diced tomatoes, tamari, lemon juice and chopped kale, cover and cook on high for 30 more minutes.
- Stir and season to taste by adding any additional spices as desired.
- Serve soup in bowls and top each bowl with shredded cheddar cheese and hot sauce, if desired. I love serving this soup with cornbread.
Notes
- Storage: Let the soup cool, then transfer it to an airtight container. Store in the fridge for up to 5 days or freeze for up to 3 months. To reheat, warm it on the stovetop or in the microwave until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup was fantastic and so easy! I made it in my instant pot. It is on my list of best soup recipes.
Woo! So glad you loved this soup, Kathi. Thanks for making it and for coming back to leave a review. I so appreciate it!
How can this be made stove top?
Hi Shay – I haven’t tried it, but I don’t see why not! As I mentioned above in the blog post, if you want to try this soup on the stovetop, you’ll have to soak your beans overnight before cooking. If you decide to experiment and try a stovetop version, let me know how it turns out for you, enjoy!
This soup is so hearty and delicious!! I omitted the paprika, chili powder, and cayenne pepper for my little one. It still has so much flavor and my toddler is a fan! Thank you!
Woo! So glad this recipe was a hit, Cristina. Thank you for sharing your review, I really appreciate it.
This is absolutely fantastic. Easy as pie. Hearty. A little kick. Can’t say enough how much I love it!
Woo! So happy to hear this, Liesl. Thanks for coming back to leave a review, it means so much to me.
I had to comment, Brittany, because this soup is EXCELLENT!! My husband and I had this last night and both looooved it!❤️ It was like a big bear hug of nourishment.🐻 Your recipes are consistently delicious, and this is no exception. Thank you!!
This makes me so happy to hear, Angie!! I’m so glad this recipe was a hit. Thanks for leaving a review, it means the world to me.
Just put this together in the slow cooker. Looking forward to enjoying it for dinner tonight.
Hi, Janet! Thanks for making this soup, let me know how it turned out for you!
I made it on the stove top. Did the quick soak method with the beans – boiled for two minutes then let sit for a few hours. Other than that – stove top instructions are same as for crock pot. I found the soup to be a little bland so I upped all the seasonings a bit. And just realized I forgot to ever add the kale, even after making a trip to the store to get it. Other than that, followed as written. Very good.
Amazing! I am so glad this soup turned out amazing for you, Karen. Thanks so much for sharing your review & star rating, it means so much to me!
Does it freeze well? I’m 1 person
Hi, Becky. Yes, you can freeze this soup! It will last up to 3 months in a freezer-safe container. If freezing, let it thaw completely before reheating. I recommend storing individual portions in the freezer so you only reheat what you need.
Can u use spinach instead of Kale?
Hi, Becky! Yes, you can substitute spinach for kale no problem. Let me know how it turns out for you if you try it!
This looks fabulous and easy to pack for work lunches.
Definitely an easy lunch option, and delicious too! Let me know if you try it!