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!

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.

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

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!