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 Time10 minutes mins
Cook Time7 hours hrs 30 minutes mins
Total Time7 hours hrs 40 minutes mins
Course: Soup
Cuisine: American
Keyword: 15 bean soup
Servings: 10
- 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.
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