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–+ servings
A bowl of 15 bean soup topped with a slice of corn bread, shredded cheese and fresh parsley.
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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 Time10 minutes
Cook Time7 hours 30 minutes
Total Time7 hours 40 minutes
Course: Soup
Cuisine: American
Keyword: 15 bean soup
Servings: 10
Author: Brittany Mullins

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