Why You’ll Love This Vegetarian 15 Bean Soup Recipe
When you plunge into this Vegetarian 15 Bean Soup, you’ll discover a comforting bowl of nourishment that warms both the body and soul.
I can’t help but love how it combines the hearty textures of beans with vibrant flavors from spices and vegetables. Every spoonful feels nourishing, like a warm hug on a chilly day.
Plus, it’s incredibly versatile; you can easily tweak the ingredients to suit your taste. I often find myself making a big batch, knowing it’ll taste even better the next day.
Trust me, this soup is a delightful way to embrace plant-based eating without sacrificing flavor!
Ingredients of Vegetarian 15 Bean Soup
When it comes to whipping up a cozy bowl of Vegetarian 15 Bean Soup, it’s all about gathering the right ingredients. The beauty of this recipe lies in its simplicity and wholesome nature. You’ll find that the ingredients aren’t only nutritious but also often things you might already have in your pantry or fridge, making it a budget-friendly option.
Plus, let’s be honest—there’s something incredibly satisfying about chopping veggies and stirring a pot of beans simmering away, isn’t there? It’s like a little therapy session in the kitchen, and the end result is a heartwarming soup that you can feel good about.
Here’s what you’ll need to create your own pot of goodness:
- 1 7/8 lbs 15 bean soup mix (or Bob’s Red Mill 13 bean mix)
- 1 quart low sodium vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 garlic clove, chopped
- 2 celery ribs, thinly sliced
- 2 carrots, thinly sliced
- 1 (15 ounce) can diced tomatoes, undrained
- 8 tablespoons lemon juice (about 2 lemons’ worth)
- 2 bay leaves
- 3 dashes Tabasco sauce
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons ground thyme
- 1 teaspoon cayenne pepper
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon salt
Now, when it comes to the ingredients, don’t be shy about making swaps or adjustments to cater to your taste buds. If you’re not a fan of spicy food, maybe ease up on the cayenne or Tabasco.
And if you find yourself short on some veggies, like celery or carrots, just toss in what you have on hand—bell peppers or zucchini can work just as well. Cooking should be fun and stress-free, right?
Plus, this soup is super forgiving, so feel free to play around with the herbs and spices. It’s all about finding that perfect balance that makes your taste buds dance. So, roll up your sleeves and get ready to create something delicious!
How to Make Vegetarian 15 Bean Soup
Making the perfect pot of Vegetarian 15 Bean Soup isn’t only about the ingredients, but it’s also about the love and care you pour into each step. So, let’s roll up those sleeves and immerse ourselves in the process.
First off, grab your 1 7/8 lbs of 15 bean soup mix—let’s say you’re using Bob’s Red Mill 13 bean mix, because who doesn’t love a classic? Soak those little beauties in water overnight, or if you’re like me and forget things, at least for 8 hours. Drain and give them a nice rinse to wash away any sleepy vibes.
Now it’s time to cook those soaked beans. In a pot, toss in the beans with 2 quarts of water and let them simmer away for about 1 1/2 hours. This is where the magic starts to happen.
While that’s bubbling, take a moment to sauté 1 large chopped onion and 1 chopped garlic clove in 1 tablespoon of olive oil until they’re slightly brown, filling your kitchen with that heavenly aroma. Trust me, you might even want to take a moment to inhale deeply—it’s like a warm hug for your senses.
Once the beans are tender, drain half of the cooking water (don’t dump it all; we want to keep some moisture). Now, into the pot goes everything else: your sautéed onion and garlic, 1 quart of low sodium vegetable broth, 1 can of undrained diced tomatoes, and all those delightful spices—2 bay leaves, 3 dashes of Tabasco sauce, 1 tablespoon oregano, 2 teaspoons chili powder, 2 teaspoons ground thyme, and a sprinkle of cayenne, black pepper, and salt.
Give it a good stir, let it simmer uncovered for 40-60 minutes, and watch as the flavors meld together. Don’t forget to taste and adjust the seasoning; this is your soup, after all.
When it’s ready, serve it up with some crusty bread or popovers, and take a moment to appreciate your culinary triumph. You did it, and it smells amazing.
Vegetarian 15 Bean Soup Substitutions & Variations
Substituting ingredients in your Vegetarian 15 Bean Soup can elevate the dish and cater to your taste preferences or dietary needs.
For instance, if you’re not a fan of cayenne, omit it or replace it with smoked paprika for a different kick. You can also swap out the vegetable broth for a homemade version for added flavor.
Want more veggies? Toss in bell peppers or zucchini. If you’re looking for protein, add some cooked quinoa or lentils.
Finally, if you’re out of bay leaves, a sprinkle of Italian seasoning works in a pinch.
Get creative and make it your own!
Additional Tips & Notes
While you’re preparing your Vegetarian 15 Bean Soup, keep in mind a few handy tips to enhance the experience.
First, soaking the beans overnight really helps them cook evenly, so don’t skip this step. If you want a thicker soup, blend a portion of it before serving.
I love adding a sprinkle of fresh herbs like parsley or cilantro for a fresh touch. Don’t forget to taste as you go; adjusting the seasoning is key.
Finally, serving it with crusty bread or popovers makes it even better. Enjoy your delicious creation!