Vegetarian 15 Bean Soup

4.85

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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.

A bowl of 15 bean soup topped with a slice of corn bread, shredded cheese and fresh parsley.

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!

Why You’ll Love This Recipe

  • It’s a one pot meal that can be made in the slow cooker.
  • It’s packed with protein and flavor! You can’t go wrong with hearty, flavorful soups.
  • Requires minimal prep work.
  • It makes a huge batch so you’ll have leftovers for the whole week!
Ingredients measured out to make 15 bean soup: vegetable broth, onion, kale, 15 bean soup mix, lemon, garlic, tamari, olive oil, celery, carrots, spices, bay leaves and fire roasted tomatoes.

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. Regular diced tomatoes will work as well but I like the flavor depth the fire roasted tomatoes add.
  • 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. You could also swap the kale for any leafy green like spinach.
  • 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.
Collage of four photos showing how to make bean soup in the slow cooker.

How to Make 15 Bean Soup

Start by rinsing, draining and sorting your beans to make sure you discard any unwanted debris. Then add beans to your slow cooker along with oil, onion, garlic, carrots, celery, broth, and spices and cook on high for 6-7 hours or until the beans have softened.

Once the beans are tender add diced tomatoes, tamari, lemon juice and chopped kale to the slow cooker, cover and cook on high for 30 more minutes.

Serve soup in bowls and top each bowl with shredded cheddar cheese and hot sauce, if desired.

A bowl of 15 bean soup.

Frequently Asked Questions

What kind of beans are in 15 bean soup?

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.

Is 15 bean soup healthy?

Yes! This bean soup is definitely healthy in my book. Beans are high in protein and fiber, so this soup will keep you full and feeling satisfied. There are also added veggies to amp up the nutrition count!

Do you have to soak your beans before cooking?

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.

Can I make this soup on the stove top?

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!

Can I make this soup in my Instant Pot?

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!

How can I thicken 15 bean soup?

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.

A bowl of 15 bean soup topped with a slice of corn bread, shredded cheese and fresh parsley. A spoon rests in the bowl.

How to Serve 15 Bean Soup

I recommend topping this soup with shredded cheese, hot sauce and some fresh parsley, but feel free to get creative here and use your favorite toppings! This soup is definitely a filling meal on its own, but if you want to pair it with a side here are some suggestions:

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.

More Slow Cooker Recipes

More Vegetarian Soups & Stews

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.

4.85 from 13 votes

Vegetarian 15 Bean Soup

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.
Prep Time: 10 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 40 minutes
Servings: 10

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.
    Broth added to a slow cooker with bay leaves, spices, beans, oil, onion, garlic, carrots and celery.
  • Once beans are soft, stir in diced tomatoes, tamari, lemon juice and chopped kale, cover and cook on high for 30 more minutes.
    Diced tomatoes, tamari, lemon juice and chopped kale added to the slow cooker.
  • Stir and season to taste by adding any additional spices as desired.
    15 Bean Soup in a slow cooker.
  • Serve soup in bowls and top each bowl with shredded cheddar cheese and hot sauce, if desired. I love serving this soup with cornbread.

Nutrition

Serving: 1/10 recipe | Calories: 298kcal | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 770mg | Potassium: 997mg | Fiber: 17g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Keyword: 15 bean soup
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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18 Comments

    1. 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!

  1. 5 stars
    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!

    1. Woo! So glad this recipe was a hit, Cristina. Thank you for sharing your review, I really appreciate it.

  2. 5 stars
    This is absolutely fantastic. Easy as pie. Hearty. A little kick. Can’t say enough how much I love it!

    1. Woo! So happy to hear this, Liesl. Thanks for coming back to leave a review, it means so much to me.

  3. 5 stars
    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!!

    1. 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.

      1. 5 stars
        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.

        1. 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!

    1. 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.

    1. Hi, Becky! Yes, you can substitute spinach for kale no problem. Let me know how it turns out for you if you try it!