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.

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Recipe Summary

prep:
15 mins
cook:
1 hr 50 mins
additional:
8 hrs
total:
10 hrs 5 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

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  • 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

159 calories; protein 8.6g 17% DV; carbohydrates 25.9g 8% DV; fat 2.3g 4% DV; cholesterolmg; sodium 401.3mg 16% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2016
Delicious!! Made a few changes due to personal preferences. Used baby bella mushrooms (which gave it great texture and thicker broth) and also substituted a couple of handfuls of chopped fresh spinach for kale & swiss chard. I don't usually use vegetable broth so I was pleasantly surprised with the flavor but I would caution the amount of salt. Also would use a bit less rosemary -unless your really love it!! Thanks for the recipe - will be one of our favorites!! Read More
(7)

Most helpful critical review

Rating: 2 stars
11/26/2014
Ingredients were not well balanced. Too much carrots and leafy chard did not go well. Beans were under-represented. Seasoning was not the greatest either. the recipe calls to cook the carrots n celerary too early. Read More
(2)
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/05/2016
Delicious!! Made a few changes due to personal preferences. Used baby bella mushrooms (which gave it great texture and thicker broth) and also substituted a couple of handfuls of chopped fresh spinach for kale & swiss chard. I don't usually use vegetable broth so I was pleasantly surprised with the flavor but I would caution the amount of salt. Also would use a bit less rosemary -unless your really love it!! Thanks for the recipe - will be one of our favorites!! Read More
(7)
Rating: 5 stars
04/07/2014
This is great! When compared to the recipe on the bag of 15-bean soup I love the addition of the veggies and the deletion of the meat. I had frozen kale in the freezer but no chard nor crimini on hand. I upped the kale and substituted portabello mushrooms. It was delicious. Read More
(4)
Rating: 5 stars
11/13/2014
I made this yesterday in a slow cooker and it turned out great! I used red kale instead of dinosaur kale because thats what I had and it worked fine. I will definitely make again soon. Thanks for the recipe Tamara. Delish! Read More
(4)
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Rating: 2 stars
11/26/2014
Ingredients were not well balanced. Too much carrots and leafy chard did not go well. Beans were under-represented. Seasoning was not the greatest either. the recipe calls to cook the carrots n celerary too early. Read More
(2)
Rating: 5 stars
10/15/2018
This is how 15 beans soup should taste! I have also added potatoes and green chilies. Hearty flavorful and easy to make. Read More
Rating: 5 stars
12/06/2017
Very good and easy -to-make soup. I used 10 bean soup mix decreased the amount of carrots and added a teaspoon of liquid smoke with a little more salt and served it with homemade flat bread. Read More
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Rating: 4 stars
08/25/2019
I loved this soup. The only reason that I didn't give 5 stars is that I agree with another reviewer in that it is too heavy on the carrots and celery. I made 1/2 recipe using 1/2 bag of 15-bean soup mix, and used 2 large carrots and 1 large stalk of celery. Maybe the recipe author was talking about baby carrots? For a little extra depth of flavor I added 1/2 teaspoon of celery seed, 1 teaspoon of sugar and 1/2 teaspoon of apple cider vinegar. Oh, and here's another little thing that I do. After soaking the beans overnight, the "husks" of the large white lima beans mostly detach and float to the top. These "husks" are not yummy. I take about 2 minutes to fish them all out. Read More
Rating: 5 stars
08/14/2018
Make this a few times a year. Great taste and easy. Would help though if nutrition listed serving size. Read More
Rating: 5 stars
03/17/2019
This is one if the tastiest vegetarian 15 bean soup recipes I have ever made. A definite keeper! I used a combination of Crimini and Shitake mushrooms which add such a earthy flavor. I particularly liked the omission of tomatoes. This helped in bringing out the flavors of the beans chard and kale. Read More