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Vegetarian 15-Bean Soup

Rated as 4.5 out of 5 Stars

"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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Ingredients

10 h 5 m servings 159 cals
Original recipe yields 20 servings

Directions

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  1. Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  2. 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.
  3. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 159 calories; 2.3 g fat; 25.9 g carbohydrates; 8.6 g protein; 0 mg cholesterol; 401 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

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 fres...

Most helpful critical review

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 carr...

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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 fres...

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...

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 crimin...

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 carr...

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.

A new and very happy vegetarian here. So happy I can create a delicious bean soup without the ham and/or bone that my mother used to use. I did not have the mushrooms or chard but it turned ou...