Vegetarian 15-Bean Soup

Vegetarian 15-Bean Soup
  • 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
  • 2 tablespoons olive oil, or more as needed
  • 1 large onion, diced
  • 12 carrots, peeled and chopped, or more to taste
  • 15 crimini mushrooms, sliced, or more to taste
  • 7 stalks celery, chopped, or more to taste
  • 6 leaves dinosaur kale, chopped
  • 4 leaves red Swiss chard, chopped
  • 3 large cloves garlic, minced
  • 12 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • salt and ground black pepper to taste


  1. Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  2. 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.
  3. 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.

03/29/2018
Vegetarian 15-Bean Soup, recipe PT15M PT1H 5 455 calories

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