Beans are probably the most underrated super food. They’re packed full of fiber, protein, and antioxidants, while still being super inexpensive and shelf stable. And when you get 15 different varieties all in one pot, you’ve got a serious nutrition powerhouse! I decided to make this recipe a Vegetarian 15 Bean Soup (it’s actually vegan), but you could always add some bacon, a smoked ham hock, or smoked turkey leg to your soup for a little extra smoky flavor.
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“Your bean soup is delicious! My hubby and I are really enjoying it! So nourishing, so flavorful! Thank you for the recipe.”
Linda Wilson
The Budget-Friendly Soup I Make on Repeat
THIS is one of those soups that makes you feel good about your health and is still incredibly delicious and satisfying. I’m also obsessed with how budget-friendly this 15 bean soup is and how it makes the most of dried beans, which are a cheap yet filling pantry staple!
“15 Bean Soup” mixes are fairly common in most major grocery stores, and they’re sold right alongside the other dry beans. I use Hurst’s Brand beans for this recipe, which are in many major grocery stores. They’re basically just a mix of 15 bean varieties in one bag, and they’re quite beautiful, with all their different colors, patterns, and sizes. They usually come with a seasoning packet, just like instant ramen, but I prefer to add my own herbs and spices. My homemade mix is made right in the pot with cumin, oregano, smoked paprika, a little cayenne for gentle heat, and plenty of freshly cracked pepper. Simple and delicious.
Recipe Tips & Variations
- Adjust the texture. If you want your homemade 15 bean soup thicker, mash some beans against the side of the pot once done. Or scoop out ⅓-½ cup, cool slightly, blend, and stir back in. If it gets too thick, loosen with a splash of broth.
- Don’t forget salt. I usually end up adding around 1.5 tsp total, but start with about 1/2 tsp and build. You can also use 4 cups broth + 2 cups water (instead of all water) for extra flavor, and you may not need as much salt.
- Brighten it with vinegar. I add a splash of apple cider vinegar at the end to wake everything up. You can get away without adding it, but I think it really takes this soup to the next level! Lemon juice works too.
- Add more veggies. I’ve loved seeing how readers customize this soup since I first posted it, and the add-in ideas have been so helpful! Try sautéing diced mushrooms or bell pepper with the carrots and celery, or adding diced white or sweet potatoes about 30 minutes before the soups done. For greens, add kale or Swiss chard in the last 5-10 minutes, and stir in spinach right at the end since it wilts fast.
- Try it in an Instant Pot. I haven’t tested this in the Instant Pot myself, but some readers have with good results! One reader soaked the beans overnight, used the sauté function for the veggies, added the beans and water, and cooked on high pressure for 20 minutes. Then they naturally released for 10 minutes, manually released the rest, and stirred in the tomatoes, vinegar, and salt at the end. Another reader skipped soaking the beans and cooked for about 40 minutes on high pressure instead. If you try it this way, let me know how it goes in the comments below!
- Budget tip. Buy dry beans in bulk if you can. It doesn’t have to be a specific 15-bean mix either. You can make your own blend using your favorite beans, or bulk-buy 15-bean mixes when they’re a good deal.
Vegetarian 15 Bean Soup
Cost $6.76 recipe / $0.85 serving
Ingredients
Beans
- 20 oz. 15 bean soup mix ($2.82*)
Soup Base
- 2 Tbsp coconut oil ($0.52**)
- 1 yellow onion (diced, (1 cup, 150g) $0.70)
- 2 garlic cloves (minced, $0.16)
- 4 carrots (diced, (2 cups, 400g) $0.38)
- 3 ribs celery (diced, (1 cup, 120g) $0.59)
- 6 cups water ($0.00)
- 15 oz. can diced tomatoes (with juices, $0.96)
Seasonings
- 1 tsp ground cumin ($0.04)
- 1 tsp dried oregano ($0.04)
- ½ Tbsp smoked paprika ($0.12)
- ¼ tsp cayenne pepper ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
- ¼ cup fresh parsley (chopped, $0.27)
- to taste salt ($0.04)
- 2 tsp apple cider vinegar ($0.04)
Instructions
- The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
- When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
- Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
- Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
- After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, black pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
- Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make 15 Bean Soup Step-by-Step Photos
Gather all of your ingredients.
Soak the beans: The night before place 20 oz. of the dry 15 bean mix (do not use the seasoning packet) in a large bowl. Cover it with enough water so there is double the amount of water as beans. Refrigerate the beans overnight, or for at least 8 hours. This is what they look like after soaking. When you’re ready to start cooking, drain the beans in a colander and rinse them well with fresh water.
Make the mirepoix: Dice one yellow onion and mince two cloves of garlic. Add the onions, garlic, and 2 Tbsp coconut oil (or your favorite cooking oil) to a large pot. Sauté over medium heat until the onions are soft and translucent.
While the onions and garlic are cooking, peel and dice 4 carrots, and dice 3 ribs of celery. Add them to the pot and continue to sauté just until the celery begins to soften (about 5 minutes more).
Make the soup: Add the rinsed and drained beans and 6 cups of water. Place a lid on the pot, turn the heat up to medium-high, and let it come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and let it continue to simmer for 90 minutes. Stir it occasionally as it simmers.
After it’s simmered for 90 minutes, the beans should be very soft and be breaking down. The broth will look all cloudy like this, and kind of pale in color.
Add flavorings: Now it’s time to add those top note flavors! Add one 15 oz. can diced tomatoes (with the juices), ½ Tbsp smoked paprika, 1 tsp oregano, 1 tsp cumin, ¼ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and a handful of chopped fresh parsley. Stir everything to combine, then let the soup simmer for another 20 minutes or so.
And now it’s looking much more vibrant. BUT we haven’t added ANY salt yet, so the flavors are still quite muted. Now it’s time to season with salt to taste. I ended up using 1½ tsp, but I suggest starting with ½ tsp and increasing from there until the flavors really pop. Keep in mind that as you refrigerate this, the salt will absorb into the beans some and become more muted, so you may need to add more the next day.
Finally, stir in 2 tsp apple cider vinegar to brighten it all up, and it’s done!
Serving Suggestions
While this soup itself is vegan, I usually top it with shaved Parmesan. Other good toppings are sour cream, Greek yogurt (you could do coconut yogurt to keep it vegan), green onions, chopped parsley, hot sauce, crumbled air fryer bacon, or a different type of cheese, like shredded cheddar or Monterey Jack. And I definitely suggest serving with some bread on the side! While I love my no-knead bread with this recipe for 15 bean soup, my cornbread is too good to miss. Some warm Hawaiian rolls would be perfect for dunking too! Sometimes I’ll also add a scoop of white rice to my bowl. Rice and beans are always a YES for me, and it helps the soup stretch further.
Storage & Reheating
This vegetarian 15 bean soup freezes great, so don’t be afraid of the recipe’s large volume! Portion it into freezer-safe containers (I do single servings), cool, then transfer to the freezer for up to 3 months. You can also store it in the fridge for up to 3-4 days. If frozen, thaw overnight in the fridge, or reheat straight from frozen on the stovetop over low heat. The microwave works too. Add a splash of water or broth as it warms up to loosen the texture!
More Bean Recipes You’ll Love
- Baked Beans: This recipe takes simple canned beans and turn them into rich, smoky, homemade baked beans with bacon and an easy BBQ sauce that taste even better the next day.
- BBQ Beans and Greens: I love this recipe because it’s incredibly budget-friendly, packed with bold BBQ flavor, and makes a colorful, protein-rich one-pot meal.
- Black Beans with Eggs: I love how beans and eggs come together in this simple, filling, ultra-budget-friendly meal that works for breakfast, brunch, or any time of day.
More Bean Soup Recipes
Our 15 Bean Soup recipe was originally published 2/28/18. We have updated it to be the best it can be and republished 2/15/26.
This was good and easy and healthy. My husband liked it enough to eat it 3 nights in a row!
I love that this recipe is so cheap, but it didn’t really speak to my tastebuds! I cooked it in the Instant Pot… 30 minute pressure cook with 15 minute natural release. I also used BTB chicken (lower sodium) rather than just water. Still, when I added the seasonings, I felt like it needed more. I added Italian seasoning and creole/cajun seasoning + a lot more salt. I’m thankful for the budget meal, but I probably wouldn’t make it again.
This soup was delicious. It was even better the next day. It’s such a great comfort meal for a rainy or snowy day. The only change I made was using what beans I had on hand, pinto, yellow split pea, kidney, and navy. I also a ham hock during the simmer phase.
I made this for the first time. I followed the recipe exactly and it was excellent. It will definitely join our biweekly rotation of meals. Thank you.
Very good soup! I follwed the recipe pretty closely, other than adding Swiss Chard toward the end of cooking time. I added Better than Boullion (part vegetable, part chicken) instead of plain water, also. Very tasty soup that needed no adjustments at the end, not even salt since I used the boullion. Served it with cornbread on a cool, rainy, night tonight.
Tastes great on its own. Hardly added any salt on after it was done because of how much flavor there already was
I really liked this soup- passed the teenager test as well. I gave this 4 stars because I used broth and rotel instead of water and also added potatoes. Even with the seasoning, we felt we needed to doctor it up and add some flavor. Definitely will make again, just personally like a little more flavor which was easy to accommodate :)
Very good. I did add some ditalini, mostly for texture and visual interest. Served with grated romano and black pepper. Yum! Will pick up another bag of 15 bean soup mix from aldi and make again this winter. Thanks!
Best bean soup I have made. Added less smoked paprika substituting with regular. Love the finishing with cider vinegar. Added Kale at the end to get my greens!
Excited about the flexibility to add my own seasonings with the soup mix and use up some leftover ham.
So good! The only adjustment I made was to omit the oil, use some veggie stock I had on hand and I cooked it all in the instant pot for 40 minutes, without soaking the beans ahead of time, adding all the ingredients at once. Make this soup!
Easy, delicious and satisfying bean soup. Perfect for a cold winter day. Only alteration I made was to add some better than bouillon chicken flavor and I didn’t add the cider vinegar. Will definitely make this again.
Amazing, followed your recipe exactly except besides vegetarian I needed oil free! So no coconut oil.
My 17 year old ask me to write the recipe for her future, lol she loved them, said it was like a chili bean soup! Thank you👍
Great soup! I added in potatoes and omitted the oil. Cooked it all in my instant pot. Very tasty!
Beth, I thank you for this most delicious recipe. Although I forgot to add the apple cider vinegar, it doesn’t need it and although it is more like a stew or chili then a soup, it is oh my goodness, so delicious. I added a cup of roasted small chickpeas. I just wanted to stretch the recipe for some strange reason. I used a can of fire roasted dice tomatoes. I did purchase some vegetarian broth to make it more soupy.