15-Bean Soup

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Packed with protein, every package of 15 Bean Soup has at least 15 varieties of dried beans, peas, and lentils.

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15-Bean Soup

15-Bean Soup

Yield: about 8 cups | Serving Size: 1 cup | Calories: 286 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 48 g | Fiber: 3 g | Sugar: 2 g | Protein 12 g | Cholesterol: 52 mg | Sodium: 2637 mg | SmartPoints (Freestyle): 0

Ingredients

  • 1 (20-ounce) bag 15-bean soup mix, seasoning packet discarded
  • 4 cups low-sodium vegetable broth, no sugar added
  • 8 cups water
  • 2 no-salt vegetable bouillon cubes (we used the Rapunzel brand)
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 tablespoon cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 tablespoon apple cider vinegar
  • Salt to taste

Instructions

  1. Place all ingredients in a large pot, and bring to a boil. Reduce heat to a simmer, and cook for approximately 1 1/2–2 hours or until the beans are fully cooked. Add salt to taste.
https://skinnyms.com/15-bean-soup/

4 Comments on "15-Bean Soup"

  1. C Brown  January 25, 2013

    I found this to be very bland. Maybe too much water?

    Reply
  2. Nicole  May 15, 2016

    minus 8 cups water and it will be fine

    Reply
  3. Sharon  December 20, 2016

    I made this in an instant pot pressure cooker, using only 6 cups liquid total and adding a 6oz can of tomato paste, 8large cloves crushed garlic and 1/2 teaspoon of liquid smoke. 1/2 hour to pressure cook the dry beans, drain, add everything else and pressure cook 1/2 hour more. It was delicious and very easy. I know we’ll be making it again.

    Reply
    • Kym Votruba  December 21, 2016

      We’re happy you enjoyed the recipe!

      Reply

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