Vegetarian 15 Bean Soup⁠

Vegetarian 15 Bean Soup⁠
It’s soup season! And this vegetarian 15-bean soup is a must-have in your recipe rotation! ⁠
Adapted to be meat-free, this bean soup recipe is a true classic healthy and affordable meal to satisfy the whole family! ⁠
This vegetarian 15-bean soup is a classic recipe made from Hurst’s brand dried beans mix but adapted to be made meat-free.  This smokey protein-packed soup is easy to make with shelf-stable ingredients and is a healthy, affordable way to satisfy your whole family.  It’s easy to make on the stovetop, or in the crockpot or instant pot too.

Ingredients

  • 20 oz dried beans
  • 1 medium onion peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or more if not using broth)
  • 15.5 oz canned crushed tomatoes
  • 6 cups vegetable broth
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons balsamic vinegar



Instructions

  • Soak beans overnight or for at least a few hours if you have time.  This is not totally necessary, but it will reduce the cooking time later.  You can skip and go to step 2 if you like. (Throw away that flavor packet that comes with the beans.  You won’t need it.)
  • Drain the soaked beans and put them in a pot with enough water to cover them with about 3 inches of water and boil for 20 minutes.  Turn off the heat and let the beans sit for 1/2 hour before draining off the muddy-looking water and rinsing the partially cooked beans.
  • Peel and dice a medium-sized onion in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.
  • Turn up the stove to medium heat and add the drained and rinsed beans, canned tomato, broth, cumin, smoked paprika, garlic powder, and a bay leaf if desired, and stir well.
  • Simmer the soup at a slow boil stirring occasionally for about 45 minutes if you presoaked the beans or 90 minutes if you didn’t presoak the beans.
  • Add 2 tbsp of balsamic vinegar to the pot of soup about 10 minutes before serving.

Notes

How to make vegetarian 15-bean soup in the crockpot

  1. Complete steps 1 and 2 above – soak the beans then precook them for 20 minutes draining off the water.
  2. Add the partially cooked beans, broth, tomatoes, oil, diced onion, salt, and spices to a crockpot.
  3. Cook on low for 8 hours or cook on high for 5 hours.
  4. Add balsamic vinegar about 5 minutes before serving.

How to this vegan bean soup in the Instant Pot

  1. Complete steps 1 and 2 above – soak the beans then precook them for 20 minutes draining off the water.
  2. Set your Instant Pot to saute and cook the diced onion in the oil with a sprinkle of salt for about 3-5 minutes.
  3. Add the partially cooked beans, broth, tomatoes, diced, salt, and spices to the instant pot.
  4. Snap-on the lid and set to pressure for 25 minutes.
  5. Allow the pressure to come down naturally after cooking.
  6. Add balsamic vinegar about 5 minutes before serving.



Pro Tips for a great soup

  • Cover your beans with about 4-5 inches of water.  They will absorb a lot of water!
  • You can swap out the crushed tomatoes for diced tomatoes or even spaghetti or pizza sauce if you would like.  Fire-roasted tomatoes have a great smokey flavor in this soup too.
  • If you don’t have balsamic vinegar, you can use apple cider vinegar instead.  It may seem a little weird, but the vinegar gives the broth a delicious well-rounded flavor.

Add-ins

  • A can of green chiles is also a delicious addition to this soup.
  • Sprinkle it with some vegan bacon bits for that meaty ham taste without adding meat.
  • Add in some delicious homemade vegan sour cream for a creamier soup!
  • Dice up some homemade vegan ham and add it to your soup!



Nutrition

Serving: 1cup | Calories: 178kcal | Carbohydrates: 30g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 675mg | Fiber: 7g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg

Article Categories:
Soup Recipes

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