15-Bean Soup with Vegetables and Spices Recipe
Introduction
This hearty 15-bean soup is a comforting and nutritious meal perfect for chilly days. Packed with a variety of beans, fresh vegetables, and warming spices, it’s easy to make and wonderfully satisfying.
Ingredients
- 1 pound 15-bean mix (discard seasoning packet if included)
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 4 medium carrots (diced)
- 3 celery ribs (diced)
- 1 teaspoon dried thyme
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 6 1/2 cups low-sodium vegetable broth
- 1 can diced tomatoes with juices (14.5 ounces)
- 1 bay leaf
- 2 1/2 cups fresh spinach (roughly chopped)
- Salt (to taste)
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Step 1: Rinse the beans thoroughly and remove any debris or stones.
- Step 2: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Step 3: Stir in dried thyme, smoked paprika, ground cumin, and black pepper. Cook for 1 minute until the spices become fragrant.
- Step 4: Add the rinsed beans, vegetable broth, diced tomatoes with their juices, and bay leaf to the pot. Stir everything to combine.
- Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 1/2 hours, or until the beans are tender, stirring occasionally. Add more liquid if needed during cooking.
- Step 6: Remove the bay leaf. Mix in the chopped fresh spinach and cook for another 5 minutes until the spinach wilts. Taste and adjust seasoning with salt as desired.
- Step 7: Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro. Serve hot and enjoy!
Tips & Variations
- Soak the beans overnight to reduce cooking time and improve digestibility.
- Add a splash of lemon juice or vinegar at the end to brighten the flavors.
- For a smoky twist, use chipotle powder in place of smoked paprika.
- Include diced potatoes or sweet potatoes for extra heartiness.
- Serve with crusty bread or a sprinkle of grated Parmesan if not strictly vegetarian.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it becomes too thick. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak the 15-bean mix before cooking?
Soaking is not required but highly recommended to reduce cooking time and improve digestion. Soak the beans overnight in plenty of water, then drain and rinse before cooking.
Can I use a different broth instead of vegetable broth?
Yes, you can substitute with chicken broth or beef broth if you prefer a non-vegetarian version. Adjust seasoning accordingly as some broths are saltier than others.
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15-Bean Soup with Vegetables and Spices Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
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
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
