Hearty Vegan 15-Bean Soup with Tomatoes

Author: Madly Delicious

This Hearty Vegan 15-Bean Soup with Tomatoes is the ultimate comfort-in-a-bowl kind of meal. Packed with protein-rich beans, aromatic spices, and a bright splash of lemon, it’s wholesome, filling, and full of depth. Perfect for meal prep, chilly nights, or whenever you need a cozy bowl that tastes even better the next day.

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Prep Time 5

Cook Time 3

Soaking Beans Overnight 8- 14

Total Time 17 5

Course Soup

Cuisine American-Inspired

Servings - 8

Equipment

Large Pot

Ingredients

1 (20-ounce) bag of 15-bean soup mix (discard the "ham"seasoning packet, if included)*
2 (32-ounce) cartons vegetable low sodium broth (or a mix of broth and water)
1 (14.5-ounce) can diced tomatoes or fire-roasted tomatoes
2 tbsp olive oil
1 large yellow or sweet onion, diced
2 cloves garlic, minced
2½ tsp dried cumin
2½ tsp dried oregano
2½ tsp paprika (regular or smoked or a mix)
1 tsp chili powder
1 bay leaf
½-1 tsp cayenne, optional
1¼ tsp salt, adjust to taste
¾ tsp black pepper, adjust to taste
Juice of 1 lemon

Instructions

Soak the Beans: Rinse 1 (20-ounce) bag of 15-bean mix under cold water to remove any debris. Place the beans in a large bowl and cover with water by 2–3 inches. Let soak overnight (8–14 hours). Drain and rinse well before cooking.
Sauté the Aromatics: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and cook for 5–6 minutes until softened and lightly golden. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
Build the Flavor: Add the soaked beans to the pot along with 2 cartons of vegetable broth and 1 can diced tomatoes. Stir in 2½ tsp cumin, 2½ tsp oregano, 2½ tsp paprika, 1 tsp chili powder, 1 bay leaf, ½–1 tsp cayenne (if using), 1¼ tsp salt, and ¾ tsp black pepper. Stir to combine.
Simmer Low and Slow: Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 2½–3 hours, stirring occasionally, until the beans are tender and the broth has thickened.
Brighten and Serve: Remove the bay leaf, then stir in the juice of 1 lemon to add brightness. Taste and adjust seasoning as needed. Serve warm with crusty bread or over rice.

Notes

Half Batch (3–4 servings)

Use:

10 oz 15-bean mix
4 cups vegetable broth
½ can (7–8 oz) diced tomatoes
1 tbsp olive oil
½ large onion, diced
1 clove garlic, minced
1¼ tsp cumin
1¼ tsp oregano
1¼ tsp paprika
½ tsp chili powder
½ bay leaf (or 1 small one)
¼–½ tsp cayenne
¾ tsp salt
¼ tsp black pepper
Juice of ½ lemon

Follow the same steps above, using a smaller pot if preferred.

Bean Mixes

Any 13-, 15-, or 16-bean blend works great—just discard any seasoning packet included.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth or water.

Nutrition

Serving: 1 servingCalories: 280kcalCarbohydrates: 42gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gSodium: 780mgPotassium: 830mgFiber: 13gSugar: 5gVitamin A: 1200IUVitamin C: 10mgCalcium: 70mgIron: 4mg

Keyword 15-bean soup, cold-weather recipes, comfort food recipes, easy bean soup recipe, gluten-free soup, healthy soup recipe, high-proteing soup, multi-bean soup, plant-based soup, vegetable bean soup