Vegetarian 15 Bean Soup Recipes

INSTANT POT® VEGAN 15-BEAN SOUP

Instant Pot® Vegan 15-Bean Soup image

This vegan version of the traditional 15-bean soup is the perfect comfort food. Hearty and rich, this tasty soup is so easy to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
1 (14.5 ounce) can diced Italian-style tomatoes
8 cups vegetable broth
2 carrots, diced
1 onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper

Steps:

Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 67 g, Fat 2.2 g, Fiber 27.1 g, Protein 23.6 g, Sodium 1214.3 mg, Sugar 10.3 g

VEGETARIAN 15-BEAN SOUP

Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

VEGETARIAN 15 BEAN SOUP

Vegetarian 15 Bean Soup image

I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.

Provided by WindLass

Categories Beans

Time 2h45m

Yield 1 3/4 cups, 8 serving(s)

Number Of Ingredients 17

Ingredients

1 7/8 lbs 15 bean soup mix (I use Bob's Red Mill 13 bean soup mix, 29 oz bag)
1 quart low sodium vegetable broth
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, chopped
2 celery ribs, thinly sliced
2 carrots, thinly sliced
1 (15 ounce) can diced tomatoes, undrained
8 tablespoons lemon juice (about 2 lemons worth)
2 bay leaves
3 dashes Tabasco sauce
1 tablespoon oregano
2 teaspoons chili powder
2 teaspoons ground thyme
1 teaspoon cayenne pepper
1/2 tablespoon ground black pepper
1/2 tablespoon salt

Steps:

Soak beans overnight, or at least 8 hours. Drain and rinse.
Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
When beans are done, drain half the cooking water.
Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
Serve with crusty bread or popovers.

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