Description

This hearty and nutritious 15-Bean Soup is a comforting meal packed with a variety of beans, fresh vegetables, and aromatic spices. Slow-simmered to perfection, it delivers a rich, flavorful experience perfect for chilly days or whenever you crave a wholesome, satisfying soup. Enhanced with fresh spinach and garnished with herbs, this soup is both delicious and nourishing.

Ingredients

Scale

Beans

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

Vegetables and Aromatics

1 tablespoon olive oil
1 large yellow onion (diced)
4 cloves garlic (minced)
4 medium carrots (diced)
3 celery ribs (diced)
2 1/2 cups fresh spinach (roughly chopped)
1 can diced tomatoes with juices (14.5 ounces)

Spices and Herbs

1 teaspoon dried thyme
3/4 teaspoon smoked paprika
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 bay leaf
Salt (to taste)
Fresh parsley or cilantro (chopped for garnish)

Liquids

6 1/2 cups low-sodium vegetable broth

Instructions

Rinse beans: Rinse the 15-bean mix thoroughly under cold running water, removing any debris or damaged beans to ensure they are clean before cooking.
Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 5 minutes until the vegetables are softened and fragrant.
Toast spices: Stir in the dried thyme, smoked paprika, ground cumin, and black pepper into the sautéed vegetables. Cook for 1 minute to toast the spices and enhance their flavor.
Combine ingredients: Add the rinsed beans to the pot along with the low-sodium vegetable broth, diced tomatoes with their juices, and the bay leaf. Stir well to combine all ingredients evenly.
Simmer: Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for about 1 1/2 hours, stirring occasionally, until the beans are tender. Add extra liquid as needed during cooking to keep the beans submerged.
Wilt spinach: Remove the bay leaf from the pot. Add the roughly chopped fresh spinach to the soup and cook for an additional 5 minutes until the spinach is wilted and tender. Taste and adjust the seasoning with salt according to your preference.
Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or cilantro. Serve immediately and enjoy this comforting, protein-rich meal.

Notes

Discard the seasoning packet included in the bean mix to control sodium and flavor.
If you prefer a thicker soup, cook uncovered for the last 15-20 minutes to reduce liquid.
For a non-vegetarian option, substitute vegetable broth with chicken broth.
Beans can be soaked overnight to reduce cooking time, though this recipe cooks them directly.
Use a heavy-bottomed pot to prevent sticking and burning during long simmering.
Leftovers refrigerate well and flavors deepen over time.

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: 15-bean soup, vegetarian bean soup, hearty bean soup, healthy soup recipe, vegetable soup, protein-rich soup, slow simmer soup