Dinner

15-Bean Soup Recipe

ByMariam Harutyunyan October 5, 2026October 5, 2026

Introduction

This hearty 15-Bean Soup is a comforting and nutritious meal perfect for any day. Packed with a variety of beans, fresh vegetables, and warming spices, it’s an easy way to enjoy a flavorful, plant-based dish.

Ingredients

1 pound 15-bean mix (discard seasoning packet if included)
1 tablespoon olive oil

1 large yellow onion (diced)
4 cloves garlic (minced)

4 medium carrots (diced)
3 celery ribs (diced)

1 teaspoon dried thyme
3/4 teaspoon smoked paprika
3/4 teaspoon ground cumin

1/4 teaspoon black pepper
6 1/2 cups low-sodium vegetable broth
1 can diced tomatoes with juices (14.5 ounces)

1 bay leaf
2 1/2 cups fresh spinach (roughly chopped)
Salt (to taste)

Fresh parsley or cilantro (chopped for garnish)

Instructions

Step 1: Rinse the 15-bean mix under cold water, removing any debris or damaged beans.
Step 2: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes.

Step 3: Add the dried thyme, smoked paprika, ground cumin, and black pepper to the pot. Cook for 1 minute, stirring, until the spices are fragrant.
Step 4: Stir in the rinsed beans, vegetable broth, diced tomatoes with their juices, and the bay leaf. Mix well to combine.
Step 5: Bring the mixture to a boil. Then reduce heat to low, cover, and let simmer for about 1 1/2 hours, or until the beans are tender. Stir occasionally and add additional broth or water if the soup becomes too thick.

Step 6: Remove and discard the bay leaf. Add the chopped spinach to the pot and cook for another 5 minutes, allowing the spinach to wilt.
Step 7: Taste and adjust seasoning with salt as needed. Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.

Tips & Variations

Soak the beans overnight before cooking to reduce cooking time and improve digestibility.

Add a splash of lemon juice or vinegar at the end to brighten the flavors.
Include cooked sausage or smoked ham for a non-vegetarian version.
Use kale instead of spinach for a heartier green.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick vegetable and bean soup shows multiple layers of ingredients including red kidney beans, white beans, green peas, diced orange carrots, and dark green spinach leaves all swimming in a rich brown broth, topped with fresh green parsley sprigs. To the right, a portion of the soup pot filled with the same mixture is visible with a rough textured edge. In the upper-left corner, a small white bowl holds yellow olive oil. Above the bowl and pot is a cluster of garlic cloves with peeled skin beside fresh parsley on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the 15-bean mix before cooking?

Soaking is not strictly required but is recommended to reduce cooking time and help with digestion. If you do soak them, soak overnight and drain before cooking.

Can I use canned beans instead of the dry 15-bean mix?

Yes, you can substitute canned beans to speed up preparation. Use about 6-7 cans (15 ounces each), rinsed and drained. Add them later in the cooking process since they’re already cooked.