Vegetarian 15-Bean Soup

Vegetarian 15-Bean Soup

tamara 0

"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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10 h 5 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...