15-Bean Soup (WFPB, Vegan)
15-Bean Soup is a simple vegetarian and vegan meal that is flavorful, nutritious, and very low-cost! You can make it in the Crock Pot, Instant Pot, or stove top!
I converted to Walmart shopping this past year, with the birth of my fourth baby. I wanted to take intentional steps to simplify my life. Previously, I grocery shopped at Winco in person every single week, and had never even done grocery pick up before. But then I did it. I downloaded the Walmart app. I started grocery shopping while nursing my baby in a rocking chair, or on the couch while my kids watched their Friday night movie. It is kind of revolutionary. I wonder if children of today will gasp when they learn we used to grocery shop ourselves?
I searched the Walmart app for pink beans, and they didn’t have them, but it made me stumble upon a 15-bean soup mix on the Walmart app. Kind of a miracle, that I saw it on there and not stumbling upon it in the store!
I decided to add it to my cart and I haven’t stopped adding it to my cart! I’ve made this soup 4 times in the past month. It’s just that good! My kids loved the idea of 15 different beans, and especially that big lima bean! They consider themselves lucky if they get one of those.
How to Make 15-Bean Soup
The day you want to eat this for dinner, soak the beans in the morning (or even the night before–whichever).
When you’re ready to make dinner, drain the beans. Add all the ingredients to the Instant Pot (that’s my automatic method of choice but stove top and slow cooker work well, too!).
Once the beans are cooked, add the tomato sauce and a little lemon juice or apple cider vinegar to brighten the flavor.
What Sides to Serve?
I bake up some cornbread to stretch the meal. A green salad would be a great fresh side, too.
My kids like to eat the cornbread for dessert, by putting it in a mug with soy milk and honey on top. I did that when I was a child, so I passed it on.
The Appeal of 15-Bean Soup
Pantry Meal! When you don’t have any fresh ingredients, such as when you get home from a trip or haven’t grocery shopped in a while, this is a perfect meal! Beans count as vegetables, so it’s veggie-packed without anything fresh.
Low-Cost! A bag of 15-bean soup mix is $2.82 and a can of tomato sauce is another 0.96 cents. A few spices and an onion and garlic round it up to $5 for a big pot of very nourishing soup.
Savory and warm! This soup is ideal for a chilly day or any day.
So healthy! I mean, 21 grams of protein and almost no fat is quite the feat if you’re into macronutrients. Beans are loaded with micronutrients as well, and are an incredible food for overall life quality. I try to eat beans every day, and it’s easy and scrumptious. I feel amazing.
Are there Variations of 15-Bean Soup?
I decided to keep this recipe simple, but including vegan sausage or vegetables can be delicious! I’ve tried it and loved it.
You can add cooked sausage to this soup, which I have done a couple of times with Field Roast chipotle sausage. I cut the links lengthwise into quarters, then chopped it, so they are small pieces. I add it while it’s cooking to infuse the flavors into the liquid.
I tried making this with carrots and celery, and in the Instant Pot, they got a little too mushy since I had to cook the beans until tender at the same time. If you cook this on the stove or crock pot, you could add carrots and celery about half-way through the cooking time.
Other Can’t-Miss Soup Recipes
15-Bean Soup (Vegan, WFPB)
Ingredients
- 1 20-oz bag 15 bean mix, soaked 8 hours or more
- 1 large onion, diced
- 2 teaspoons minced garlic
- 8 cups water
- 1 tablespoon salt add more to taste at the end
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon black pepper
- 1 16-oz can tomato sauce
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 package plant-based sausage, like Field Roast or SoyRizo, cut into small pieces optional
Instructions
- Empty the bag of mixed beans into a bowl, discard the flavor packet, and cover with water. Let the beans soak overnight.
Instant Pot Instructions
- Add the diced onion, minced garlic, water, spices, salt, and beans to the instant pot. Set to 18 minutes on high pressure. Do a quick release so the beans do not get too soft. Add the chopped sausage, if using.
- Stir in the tomato sauce and apple cider vinegar or lemon juice. Add more salt to taste. I often add about 1 teaspoon more salt, because beans just taste so good if they are properly salted.
- Add frozen corn if you'd like, to cool it down. Serve with hot sauce and chopped parsely or cilantro on top.
Stove Top Instructions
- Soak beans overnight, then drain water off. Water saute the onions and garlic in a large pot on the stove, for 3-5 minutes. Add the beans to the pot with 8 cups of water. Turn the heat to high and bring to a boil. Once it's boiling turn heat to medium low and let it simmer for about 90 minutes, until even the large beans are almost soft. Add the tomato sauce and spices, and add the chopped sausage, if using. Simmer another 20 minutes. Add apple cider vinegar or lemon juice. Add more salt to taste. I often add about 1 teaspoon more salt, because beans just taste so good if they are properly salted.
- Add frozen corn if you'd like, to cool it down. Serve with hot sauce and chopped parsely or cilantro on top.
Slow Cooker (Crock Pot) Instructions
- NOTE--Raw or undercooked kidney beans contain high levels of phytohaemagglutinin (PHA), which causes severe sickness. Slow cookers don't get to a high enough temperature to eliminate PHA in uncooked kidney beans. Kidney beans must be boiled. So if you choose this method, know that you must boil the beans briefly first before putting them in the slow cooker. Soak beans overnight, then drain. Boil all the beans on the stove at a rolling boil for 10 minutes. Then drain the boiling water off (unless you want to speed up your cooking time, then use the boiling water), and combine all the ingredients using 8 cups of water into the crock pot. Let cook for 8 hours on low, or about 4 hours on high, until beans are tender. Add apple cider vinegar or lemon juice. Add more salt to taste. I often add about 1 teaspoon more salt, because beans just taste so good if they are properly salted.
Notes
Nutrition
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Incredible! I did the instant pot method and added sausage and halved cherry tomatoes after. The I dished up some for my kids and added frozen corn to cool it down. Also I made Faith’s cornbread recipe which was a hit! Great nourishing meal! Thank you!
Love that you copied my kids and added frozen corn. 🙂 Thank you so much for the review, Nicole! <3