For a richer flavor, consider using homemade vegetable broth. A splash of balsamic vinegar or a squeeze of lemon juice brightens up the flavor. Serve hot with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley or thyme, alongside a hearty slice of crusty bread for dipping. This soup freezes well. Allow to cool completely before portioning into freezer-safe containers.
15 Bean Soup
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PREP TIME25 mins
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COOK TIME2 hrs
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TOTAL TIME10 hrs 25 mins
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SERVING20 People
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VIEWS42
A symphony of textures and flavors, this vegetarian 15-bean soup is a hug in a bowl. Packed with wholesome ingredients and brimming with savory goodness, it's perfect for a comforting meal on a chilly day. Its depth of flavor intensifies beautifully overnight, making it an even more rewarding experience the next day. Prepare to be amazed by its richness – you won't miss the meat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Fiber10 g
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Protein9 g
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Saturated Fat0 g
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Sodium401 mg
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Sugar5 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace the 15-bean soup mix (discarding the seasoning packet) in a large bowl or pot. Cover generously with cool water, ensuring the beans are fully submerged. Allow to soak for at least 8 hours, or preferably overnight, to rehydrate. (8+ hours)
02
StepAfter soaking, drain the beans thoroughly in a colander and rinse under cool running water to remove any lingering impurities. Set aside. (5 minutes)
03
StepIn a large, heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until softened and translucent with a golden hue. (15-20 minutes)
04
StepIntroduce the chopped carrots, sliced mushrooms, celery, kale, and Swiss chard to the pot. Cook, stirring frequently, until the carrots and mushrooms begin to soften and release their moisture. (5-10 minutes)
05
StepPour in the vegetable broth, ensuring all the vegetables are immersed. Bring the mixture to a gentle boil, then reduce the heat to low. Add the bay leaves, crushed rosemary, dried basil, salt, and pepper. (5 minutes)
06
StepGently stir in the drained and rinsed beans. Cover the pot and allow the soup to simmer gently, stirring occasionally to prevent sticking, until the beans are tender and creamy. (1 1/2 - 2 hours)
07
StepTaste and adjust seasonings as needed, adding more salt and pepper to your preference. Remove the bay leaves before serving.
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RECIPE REVIEWS
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Eusebio Treutel
Jun 22, 2025I didn't have any chard on hand, so I just used all kale. Still turned out great!
Leopoldo Schumm
Jun 19, 2025I love that this recipe is vegetarian, but you can easily add meat if you want to. I added some leftover ham and it was delicious.
Clemens Effertz
May 22, 2025I added some diced sweet potatoes and it was a great addition!
Madge Bashirian
Mar 27, 2025So easy to make and packed with flavor. Definitely adding this to my regular rotation.
Freda Jacobs
Mar 22, 2025My family loved this soup, even my kids who are picky eaters.
Oswaldo Brown
Mar 6, 2025I found that the soup was a little bland at first, but it really came together the next day. Be patient!
Kirsten Heidenreich
Feb 24, 2025I’ve made this soup twice now, and it’s become a family favorite. Thanks for sharing!
Wallace Welch
Dec 14, 2024This soup is amazing! I made a big batch on Sunday and have been enjoying it all week.
Sydnie Collins
Dec 9, 2024This is the perfect soup for a cold winter day. So hearty and comforting!