Recipe by: Kristin M. MacDonald, MS, RD, LDN, Owner, Healthy Appetites Nutrition Counseling, L.L.C.
Fall has arrived and along with it the warm and cozy soups many of us enjoy. This 15-Bean Soup recipe is hearty, and packed with plant-based protein and fiber. A good helping of spices combined with fresh vegetables gives the soup a winning flavor. It is delicious topped with the suggested garnishes and paired with a side salad. 15-Bean Soup can be prepared vegetarian (use vegetable broth and bouillon) or vegan (leave off parmesan cheese) friendly!
1, 20-ounce package 15-bean soup mix (dry beans) - if this comes with a seasoning packet discard or save for future use
4 cups (or 1, 32-ounce carton) low-sodium vegetable or chicken broth
2 low-sodium vegetable or chicken bouillon cubes
8 cups water
1, 14.5-ounce can diced tomatoes
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 tablespoon cumin
2 teaspoons garlic powder
1 teaspoon ground roasted coriander
1 teaspoon paprika
½ teaspoon salty
½ teaspoon freshly ground black pepper
1 tablespoon lemon juice
Optional: sliced scallions, grated parmesan cheese for garnish
1) Combine all ingredients in a large pot on the stovetop and bring to a rapid boil.
2) Reduce to medium-high heat, maintaining a low boil, and cover pot with lid. Cook for 60 to 70 minutes, stirring occasionally.
3) Reduce heat to low and continue cooking for another 60 minutes or until beans are tender.
4) Serve soup in bowls garnished with scallion and parmesan cheese, if desired.