VEGETARIAN 15 BEAN SOUP
Steps:
- The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
- When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
- Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
- Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
- After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
- Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.
Nutrition Facts : ServingSize 1 Serving, Calories 296 kcal, Carbohydrate 50 g, Protein 17 g, Fat 4 g, Fiber 16 g, Sodium 55 mg
VEGETARIAN 15 BEAN SOUP
I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.
Provided by WindLass
Categories Beans
Time 2h45m
Yield 1 3/4 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak beans overnight, or at least 8 hours. Drain and rinse.
- Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
- Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
- When beans are done, drain half the cooking water.
- Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
- Serve with crusty bread or popovers.
INSTANT POT® VEGAN 15-BEAN SOUP
This vegan version of the traditional 15-bean soup is the perfect comfort food. Hearty and rich, this tasty soup is so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 67 g, Fat 2.2 g, Fiber 27.1 g, Protein 23.6 g, Sodium 1214.3 mg, Sugar 10.3 g
VEGAN 15 BEAN SOUP (INSTANT POT)
A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic.
Provided by Chuck Underwood
Categories Main
Time 1h
Number Of Ingredients 17
Steps:
- Throw away that little seasoning packet in the beans, we won't be using it.
- Rinse the beans well, and add them to your Instant Pot
- To the Instant Pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf. Attach the lid and set to SEALING.
- Set your Instant Pot to MANUAL mode, HP, and 45 minutes.
- When finished cooking, allow to vent naturally. OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.
- Remove lid and stir in tomatoes, spinach, and lime juice. Mix well and check for seasoning. Add additional salt and pepper if needed.
Nutrition Facts : Calories 142 calories
NOURISHING WHITE BEAN SOUP
This vegetarian White Bean Soup is soothing and delicious. We use canned white beans for this recipe so it's a quick and easy soup to pull together.
Provided by The Harvest kitchen
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Het the olive oil in a large Dutch oven.
- Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
- Stir in the Italian herbs
- Add the beans, rosemary sprig and bay leaf
- Pour in the vegetable broth.
- Cover and simmer on low heat for about 20 minutes.
- Discard bay leaf and rosemary sprig
- Using a stick blender blend the soup until it's smooth and creamy.
- Season with freshly ground black pepper and sea salt.
- Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.
Nutrition Facts : Calories 291 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 10 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 242 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGETARIAN 15-BEAN SOUP
A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.
Provided by tamara
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 20
Number Of Ingredients 14
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
- Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g
VEGETARIAN BEAN SOUP
I am nine years old and I created this today when I accidently added a can of water to Frijoles. I think it tastes fantastic.
Provided by misscookarama978766
Categories Lunch/Snacks
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 7
Steps:
- Empty beans and water into sauce pan. Combine all ingredients and heat thoroughly about five minutes at medium heat. Pour into bowls and garnish with whatever you like,sour cream, avocados, tortilla strips, onions, tomatoes, etc.
Nutrition Facts : Calories 241.1, Fat 19.4, SaturatedFat 12, Cholesterol 59.6, Sodium 742, Carbohydrate 2.3, Fiber 0.6, Sugar 0.8, Protein 14.8
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