Vegetarian 15-Bean Soup Recipe - Allrecipes.com
Vegetarian 15-Bean Soup Recipe
  • READY IN 10+ hrs

Vegetarian 15-Bean Soup

Recipe by  

"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 Edit and Save

Original recipe makes 20 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 50 mins
  • READY IN 10 hrs 5 mins
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Reviews More Reviews

Apr 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.

 

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Nutrition

  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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