Vegetarian 15 Bean Soup
Published Feb 21, 2022, Updated Feb 20, 2023
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!
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!
- 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.
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.
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.
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!
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.
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:
- Side salad: easy spinach salad or garlicky kale salad
- Bread: vegan cornbread or sourdough bread
- Crackers: almond flour crackers
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
- 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
- Vegetable Soup
- Easy Vegetarian Chili
- Minestrone Soup
- Sweet Potato Black Bean Chili
- Vegan Lentil Soup
- 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!
Vegetarian 15 Bean Soup
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.