A bowl of 15-Bean Soup is perfect anytime you want something steaming, delicious, and hearty.
I love soup for many reasons. Firstly, I can make a big pot and freeze portions for future meals. It’s also filling and comforting, easy to prepare, and great for when I’m on a budget. Finally, a delicious bowl of soup can help you feel better when fighting a cold. I always have a few different types of soup in the freezer, because you can get tired of the same old chicken soup. And this 15-bean soup is one of my go-to options, because it’s filling and flavorful.
One of the benefits of this particular bean soup is that you don’t have to soak the beans overnight. However, if you have trouble digesting beans, see the section below about how to make beans less gassy.
Customizing bean soup with other vegetables is fun and delicious, and I often use whatever is taking up space in my fridge. Chopped kale can be used in place of or in addition to spinach, but add it to the recipe 15–30 minutes earlier, as it does take longer to cook. Diced bell peppers can be sautéed with the other veggies, and I’ve even added chopped mushrooms for their texture. If you don’t have vegetable stock, you can substitute with chicken, turkey, or beef stock.
Please check the package label if you follow a gluten-free diet, as I’ve come across one brand that contained barley, which is not gluten-free. As written, this recipe is naturally gluten-free, dairy-free, vegan—and delicious!
Is 15-Bean Soup Healthy?
This healthy bean soup is the perfect addition to your meal rotation. It’s low in calories, fat, and sodium, and provides some beneficial plant fiber. The beans and vegetables provide plenty of antioxidants and other nutrients, including magnesium, potassium, and vitamins A and C.
How Can I Make 15-Bean Soup Less Gassy?
You can do a few things to ensure this 15-bean soup leaves you in less of a flatulent state. First, rinse the beans thoroughly before cooking them. Soaking them in water and a small amount of baking soda for 8–12 hours will also help reduce some of the gas. Drain, rinse, and resoak every 3 hours for maximum benefit. Rinse them again after draining the soaking water. Soaking also helps cut down cooking time. In addition, this recipe uses cumin, which aids digestion.
FAQs & Tips
How Do I Store Leftovers?
After the soup cools to room temperature, store it in airtight containers or freezer-safe silicone bags (my new favorite way to store soup!) and refrigerate for up to 5 days. Once chilled, you can also freeze it for up to 3 months. Thaw frozen 15-bean soup overnight in the fridge before reheating.
Why Should I Discard The Spice Packet?
Many of the soup spice packets contain unwanted chemicals, excess sodium, sugar, and other ingredients that are best left unused. This recipe provides all the spices you need.
Can I Add Meat To This Soup?
One way to add meat to 15-bean soup is to place a leftover ham or turkey bone with some meat still attached to it into the pot when you add the dried beans. You can also add diced, cooked chicken, turkey, or ham toward the end of the cooking time. Since the meat is already cooked, it only needs a little time to warm up.
Serving Suggestions
Serving some warm bread with soup is always a good choice, and this recipe for Muffuletta Bread toasts up nicely. For a slightly sweeter alternative, try this Sweet Potato Cornbread. It’s so good! Change up the pace by serving a Pimento Cheese Sandwich or Avocado Egg Rolls alongside the soup. For the perfect ending to a filling 15-bean soup meal, enjoy a refreshing Chai Latte and a Mini Fruit Tart.
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
- Rinse the beans and remove any debris.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Add thyme, paprika, cumin, and pepper. Cook 1 minute until fragrant.
- Add the rinsed beans, vegetable broth, diced tomatoes with juices, and bay leaf. Stir to combine.
- Boil, then reduce heat to low. Cover and simmer for about 1 1/2 hours or until beans are tender, stirring occasionally. Add more liquid if needed.
- Take out the bay leaf. Mix in the chopped spinach and cook for another 5 minutes until it wilts. Adjust seasoning with salt to your preference.
- Ladle soup into bowls and enjoy hot, garnish with fresh parsley or cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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