Never Fails: 15 Bean Soup Recipe (Vegetarian)
Hello dear food enthusiasts! Today, we will make a delicious 15 Bean Soup in the kitchen together. This soup is a true health treasure, being both vegetarian and high in protein. You can prepare this recipe on the stove, in a slow cooker, or in a pressure cooker, offering a tasty result without tiring you out. Don't forget to soak the beans in advance, as this step speeds up cooking and makes digestion easier. Let's get started, prepare the ingredients, and head to the kitchen!
- 1 20 oz package of dried bean mix (soaked for at least 8 hours)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 cup chopped celery
- 2 cups quartered carrots
- 4 cups low-sodium vegetable broth
- 4 cups water
- 1 15 oz can tomato sauce
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 bay leaves
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
First, remember to soak the beans for at least 8 hours. This process shortens the cooking time and makes the beans easier to digest.
Rinse and drain the soaked beans.
In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, celery, and carrots, and sauté for 5 minutes.
Now add the beans, vegetable broth, water, tomato sauce, and spices. Mix well.
Cover the pot and bring to a boil. Once boiling, reduce the heat to medium and cook for 1 hour. Remember to stir occasionally.
After cooking, remove the bay leaves and your soup is ready! You can sprinkle parmesan cheese on top before serving.
Never Fails: 15 Bean Soup Recipe (Vegetarian) Cooking Tips
Soaking the beans in advance shortens the cooking time and enhances the flavor. Sautéing the vegetables greatly enhances the taste, so I recommend not skipping this step.
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