15-Bean Soup with Fresh Spinach and Aromatic Spices Recipe
Introduction
This hearty 15-bean soup is a comforting and nutritious meal perfect for cooler days. Packed with a variety of beans and fresh vegetables, it’s flavorful, filling, and easy to make from pantry staples.
Ingredients
- 1 pound 15-bean mix (discard seasoning packet if included)
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 4 medium carrots (diced)
- 3 celery ribs (diced)
- 1 teaspoon dried thyme
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 6 1/2 cups low-sodium vegetable broth
- 1 can diced tomatoes with juices (14.5 ounces)
- 1 bay leaf
- 2 1/2 cups fresh spinach (roughly chopped)
- Salt (to taste)
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Step 1: Rinse the beans thoroughly and remove any debris. Set aside.
- Step 2: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
- Step 3: Stir in dried thyme, smoked paprika, ground cumin, and black pepper. Cook for 1 minute until the spices are fragrant.
- Step 4: Add the rinsed beans, vegetable broth, diced tomatoes with their juices, and bay leaf to the pot. Stir everything together.
- Step 5: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 1/2 hours, stirring occasionally, until the beans are tender. Add more liquid if the soup becomes too thick.
- Step 6: Remove the bay leaf. Stir in the chopped spinach and cook for another 5 minutes until the spinach wilts. Season with salt to taste.
- Step 7: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot and enjoy!
Tips & Variations
- Soak the bean mix overnight for quicker cooking and better digestibility.
- Add a splash of apple cider vinegar or lemon juice at the end to brighten the flavors.
- For added protein, include diced cooked ham or smoked sausage during the sauté step.
- Use kale instead of spinach for a heartier green in the soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a bit of water or broth if it has thickened. This soup also freezes well; cool completely before freezing in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak the 15-bean mix before cooking?
Soaking is not required but recommended to reduce cooking time and improve digestion. If you soak the beans overnight, rinse them well and reduce the simmering time accordingly.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used to add a richer flavor if you are not keeping the soup vegetarian or vegan.
Print15-Bean Soup with Fresh Spinach and Aromatic Spices Recipe
This hearty and wholesome 15-Bean Soup is a comforting, flavorful dish perfect for chilly days. Packed with a variety of beans and fresh vegetables, it features aromatic spices and is enriched with fresh spinach and herbs for a nutritious, satisfying meal that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Beans
- 1 pound 15-bean mix (discard seasoning packet if included)
Vegetables and Herbs
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 medium carrots, diced
- 3 celery ribs, diced
- 2 1/2 cups fresh spinach, roughly chopped
- 1 bay leaf
- Fresh parsley or cilantro, chopped (for garnish)
Liquids
- 6 1/2 cups low-sodium vegetable broth
- 1 can diced tomatoes with juices (14.5 ounces)
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Salt, to taste
Instructions
- Rinse Beans: Thoroughly rinse the 15-bean mix under cold water and remove any debris or stones to ensure clean beans for cooking.
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté the vegetables until they are softened and fragrant, about 5 minutes.
- Toast Spices: Add dried thyme, smoked paprika, ground cumin, and black pepper to the sautéed vegetables. Stir and cook for 1 minute until the spices are fragrant to enhance the flavor.
- Combine Ingredients: Add the rinsed beans, low-sodium vegetable broth, diced tomatoes with their juices, and the bay leaf into the pot. Stir well to combine all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 1 1/2 hours or until the beans are tender. Stir occasionally and add more liquid if the soup becomes too thick.
- Wilt Spinach: Remove the bay leaf from the soup. Stir in the chopped fresh spinach and cook for an additional 5 minutes until the spinach wilts and blends into the soup. Adjust seasoning with salt to your liking.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh chopped parsley or cilantro before serving for a fresh burst of flavor.
Notes
- Discard the seasoning packet included with most 15-bean mixes as it often contains excess salt and preservatives.
- Soaking beans overnight is optional but can reduce cooking time and improve digestibility.
- Add extra vegetable broth or water during simmering if the soup becomes too thick.
- This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
- For a non-vegetarian version, substitute vegetable broth with chicken broth.
Keywords: 15-bean soup, vegetarian soup, healthy bean soup, vegetable soup, hearty soup, meatless soup, comfort food, stew
