Vegetarian 15 Bean Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian soup made from 15 types of dried beans with vegetables, tomato paste, and thyme. Filling, budget-friendly, and protein-rich. Satisfying comfort food for any season.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 20 ounces Hurst dry beans (1 pack 15 beans soup mix rinsed, discard the spice packet)
- 1 Tablespoon olive oil
- 1 onion (- peeled and diced, I used yellow)
- 3 carrots (- peeled and chopped)
- 3 ribs of celery (- diced)
- 2 cloves garlic (- minced)
- 2 tablespoon tomato paste
- 1 Tablespoon fresh thyme (or 1.5 teaspoons dried)
- 1 teaspoon hot sauce (or more to taste)
- salt and pepper (to taste)
- 6 cups vegetable stock ((homemade or store-bought, OR 6 cups water + 2 Tablespoons Better than Bullion vegetable base))
- 2 leaves bay
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 722mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1101mg
- Calcium
- 99mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.