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16 Bean Soup | Delicious, Low-cost + Easy Recipe

Bowl of 16 bean soup topped with fresh herbs and corn bread

This easy soup recipe has ALL the beans! We make it from scratch, which means it’s not just delicious and super-healthy, it’s budget friendly as well!

Scale

Ingredients

 

To serve (optional)

Instructions

  1. Soak the beans:
    • Soak overnight: Pour beans into a large bowl and fill with water, cover and soak overnight. 
    • Quick soak: Place beans into pot, fill with water and bring to the boil. Boil beans for 5 minutes. Turn off heat, cover the pot with a lid and allow beans to soak for 1 hour.
  2. Place chopped onions, chopped celery, carrots, bell peppers and garlic into a large saucepan with 1/4 cup vegetable broth. Sauté over medium heat for around 5 minutes until the vegetables have softened. If needed, add an extra splash of vegetable broth.
  3. Drain and rinse the soaked beans. Add beans, chopped smoky chipotle peppers, salt and peppers to the sautéed onion mixture, stir to combine.
  4. Pour vegetable broth into the bean mixture. Bring broth to the boil, then reduce heat and simmer for 30 minutes.
  5. Taste soup and adjust seasoning to suit your palate. 
  6. Ladle soup into bowls and garnish with fresh herbs, such as parsley an thyme (optional). You might also enjoy with a piece or two of cornbread on the side! Enjoy!

 

Your bean soup will keep in the refrigerator for 3-4 days. Alternatively, you can freeze it in meal-sized portions for at least a month. However, bear in mind the beans will be a bit mushier after thawing.

Notes

Keywords: 16 bean soup, The Plant Riot