Description

A hearty and nutritious 15-bean soup featuring a medley of beans, fresh vegetables, and aromatic spices simmered to perfection in a flavorful vegetable broth. This comforting soup is enriched with fresh spinach and garnished with fresh herbs, making it a wholesome meal perfect for any season.

Ingredients

Scale

Beans

1 pound 15-bean mix (discard seasoning packet if included)

Vegetables & Aromatics

1 large yellow onion (diced)
4 cloves garlic (minced)
4 medium carrots (diced)
3 celery ribs (diced)
2 1/2 cups fresh spinach (roughly chopped)
1 can diced tomatoes with juices (14.5 ounces)
Fresh parsley or cilantro (chopped, for garnish)

Spices & Seasonings

1 teaspoon dried thyme
3/4 teaspoon smoked paprika
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
Salt (to taste)
1 bay leaf

Liquids & Oils

1 tablespoon olive oil
6 1/2 cups low-sodium vegetable broth

Instructions

Rinse beans: Thoroughly rinse the 15-bean mix under cold running water and remove any small debris or stones to ensure cleanliness and safety.
Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, approximately 5 minutes.
Toast spices: Sprinkle in dried thyme, smoked paprika, ground cumin, and black pepper. Stir constantly and cook for about 1 minute until the spices become fragrant, which enhances their flavors.
Combine ingredients: Add the rinsed beans, low-sodium vegetable broth, canned diced tomatoes with their juices, and bay leaf to the pot. Stir everything together to combine evenly.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for around 1 1/2 hours, or until the beans are tender. Stir occasionally and add more liquid if necessary to prevent sticking.
Wilt spinach: Remove and discard the bay leaf. Stir in the roughly chopped fresh spinach and cook for an additional 5 minutes until the spinach has wilted and incorporated into the soup. Taste and adjust salt as needed.
Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or cilantro. Enjoy immediately for the best flavor.

Notes

If time permits, soak the 15-bean mix overnight to reduce cooking time and improve digestibility.
Use low-sodium vegetable broth to control salt content and keep the soup heart-healthy.
Feel free to add other vegetables such as diced potatoes or bell peppers for variety.
This soup freezes well; store in airtight containers for up to 3 months.
For a thicker consistency, mash some of the beans against the side of the pot before serving.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: 15-bean soup, vegetarian soup, healthy bean soup, vegetable soup, hearty soup, low sodium soup