Description
A hearty, protein-packed vegan soup made from a classic 15-bean mix, simmered with smoky spices and a touch of balsamic vinegar for a well-rounded flavor profile.
Ingredients
Scale
- 20 oz dried 15-bean mix
- 1 medium onion, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 15.5 oz canned crushed tomatoes
- 6 cups vegetable broth
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
Instructions
- Step: Soak beans overnight or for at least a few hours, then drain.
- Step: Place beans in a pot with water covering them by 3 inches, boil for 20 minutes, turn off heat, let sit for 30 minutes, then drain and rinse.
- Step: Peel and dice the onion, then sauté in olive oil over low heat for 5 minutes until translucent.
- Step: Increase heat to medium and add the beans, tomatoes, vegetable broth, cumin, smoked paprika, and garlic powder to the pot, stirring well.
- Step: Simmer at a slow boil, stirring occasionally, for 45 minutes if presoaked, or 90 minutes if not.
- Step: Stir in the balsamic vinegar about 10 minutes before serving.
Notes
To cook in a crockpot, prepare the beans as directed in steps 1 and 2, then combine all ingredients and cook on low for 8 hours or high for 5 hours. Add vinegar 5 minutes before serving. For an Instant Pot, follow steps 1 and 2, then sauté the onion, add remaining ingredients, and cook under pressure for 25 minutes with a natural pressure release.
- Prep Time: PT60M
- Cook Time: PT90M
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 178 kcal
- Sugar: 4 g
- Sodium: 617 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan, gluten free, bean soup, plant-based, hearty soup