15-Bean Soup (Vegan, WFPB)
15-Bean Soup is a shockingly simple but delicious soup that can be made in the Instant Pot, Crock Pot, or on the stove!
Servings 6 servings
Calories 344kcal
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 facts are for 1/6 of the recipe, not including sausage.
If you want to use Beyond sausage or another sausage that requires cooking, just cook it separately in a skillet then add it. When I tried cooking it in the Instant Pot with the soup, it thickened the soup so much the burn notice went on.
Nutrition
Calories: 344kcal | Carbohydrates: 63g | Protein: 21g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1194mg | Potassium: 1386mg | Fiber: 16g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 5mg
