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white bowl of 15 bean vegetable soup with spoon and thyme sprig

15-Bean Vegetable Soup

Melissa Altman-Traub
Flavorful and filling - try this spicy soup to warm up on a cold day! Enjoy the textures of barley, veggies, and beans in this comforting bowl. Lots of fiber, protein, and complex carbohydrates from beans and vegetables, with little fat.
5 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
Soaking and cooking beans 3 hrs
Total Time 3 hrs 30 mins
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6
Calories 178 kcal

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • paring knife

Ingredients
  

Soaking and Cooking the Beans

  • 1 cup 15 bean mix, dry
  • 4 cups water

Making the Soup

  • 1 tablespoon olive oil
  • 1 cup chopped red onions
  • 1 cup chopped celery
  • ½ cup peeled, sliced carrots
  • ½ teaspoon minced garlic
  • cup diced, peeled sweet potato
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 3 cups vegetable broth
  • 3 cups water
  • 10 ounces canned diced tomatoes with green chilies
  • 2 teaspoons fresh thyme

Instructions
 

Soaking and Cooking the Beans

  • Rinse the beans and sort through them to remove any debris.
  • Place the beans in a container and cover them with several cups of water. Cover and let this sit for 2 - 4 hours.
  • Rinse the beans and place them in the inside liner of an Instant Pot. Add 4 cups of fresh water, a few dashes of salt, and pressure cook on medium for 25 minutes. Make sure the valve is in the closed position.
  • Let the pressure release naturally for 15 - 20 minutes, and then release any remaining pressure, removed the beans from the pot, and rinse them.

Making the Soup

  • Heat the olive oil over medium heat in a large pot. Add the onions, celery, and carrots. Cook for 5 minutes, stirring occasionally.
  • Add the garlic, sweet potato, smoked paprika, salt, and papper. Continue cooking and stirring for 5 minutes.
  • Add the drained cooked beans, water, broth, tomatoes with chilies, and bay leaf. Bring the soup to a boil. Then lower the heat to a simmer and cook for 15 - 20 minutes, or until the sweet potato cubes are tender.
  • Remove the bay leaf, top with fresh thyme leaves, and serve.

Notes

If you don't have an Instant Pot, rinse the soaked beans. Place them in a large pot with 4 or more cups of water. Bring them to a boil, and then lower the heat so the mixture simmers. Simmer for about an hour and a half until tender.
This was tested using a 6-quart Instant Pot Duo electric pressure cooker.
To make this soup mild, use diced tomatoes without chilies.
The nutrition estimate is from VeryWell Fit and the bean mix label.
Calories: 178
Fat: 4 grams
Saturated fat: 0.4 grams
Cholesterol: 0 milligrams
Sodium: 402 milligrams
Total carbohydrate: 40 grams
Dietary fiber: 7.8 grams
Total sugars: 4.0 grams
Protein: 8 grams
Vitamin D: 0 micrograms
Calcium: 62 milligrams
Iron: 2 milligrams
Potassium: 587 milligrams
Keyword beans, Lentils, Soup, Vegan, Vegetables