Name: Rustic 15‑Bean Soup with Veggies and Parmesan
Prep time: 10 min
Cook time: PT-486573H16M10S
Total time: PT-486573H16M10S
Cuisine: American
Ingredients: 1 (16 oz) bag 15‑bean mix, rinsed and sorted; 6 cups vegetable or chicken broth; 1 (14 oz) can diced tomatoes (with juice); 1 large onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; 1 Tbsp olive oil; Salt and pepper, to taste; Fresh Parmesan cheese, for serving; Optional garnishes: chopped parsley, garlic bread

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Short description
A hearty, protein-packed soup loaded with 15 varieties of beans, tender vegetables, and finished with freshly grated Parmesan—a warm, nutritious bowl perfect for colder days.

Why You’ll Love This Recipe

Nutritious and filling: A blend of beans provides fiber, protein, and plant-based goodness in every spoonful.
Make‑ahead convenience: Cook once and enjoy it all week—flavors deepen over time.
Comforting and versatile: Customize with your favorite veggies or toppings to suit your palate.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 (16 oz) bag 15‑bean mix, rinsed and sorted
6 cups vegetable or chicken broth
1 (14 oz) can diced tomatoes (with juice)
1 large onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 Tbsp olive oil
Salt and pepper, to taste
Fresh Parmesan cheese, for serving
Optional garnishes: chopped parsley, garlic bread

directions

Soak the beans: Place bean mix in a large bowl, cover with water, and soak overnight (8–12 hours). Drain and rinse.
Sauté aromatics: In a heavy-bottom pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
Add garlic and herbs: Stir in garlic, thyme, and oregano; cook 1 minute until fragrant.
Combine beans and liquids: Add soaked beans, broth, diced tomatoes, and the bay leaf.
Simmer gently: Bring to a boil, then reduce heat and simmer, covered, for 1½–2 hours, or until beans are tender. Stir occasionally and add more broth if needed.
Season well: Remove bay leaf. Taste and adjust salt and pepper.
Serve hot: Ladle into bowls and finish with freshly grated Parmesan. Garnish with parsley and serve with garlic bread or crusty rolls.

Servings and timing

Servings: 8–10 bowls
Prep time (with soaking): 10 minutes active + overnight soak
Cook time: 1½–2 hours
Total time: Approx. 1 hr 40 min plus soaking

Variations

Smoky flavor: Add a diced smoked ham hock or sprinkle ½ tsp smoked paprika.
Spicy kick: Stir in red pepper flakes or a splash of hot sauce.
Tomato-rich: Add another can of tomatoes or 2 Tbsp tomato paste for deeper flavor.
Vegetable boost: Add chopped zucchini, spinach, or kale during the last 10 minutes of cooking.
Creamy finish: Stir in ½ cup cream or coconut milk just before serving.

storage/reheating

Storage: Cool to room temperature, then refrigerate in an airtight container for up to 5 days.
Freezing: Portion into freezer-safe containers and freeze for up to 3 months.
Reheating: Rewarm gently on the stove over medium-low heat, adding water or broth to reach desired consistency.
Make-ahead tip: Prep the soup through Step 5, cool, and refrigerate overnight; heat and finish seasoning before serving.

FAQs

1. Can I skip soaking the beans?

Yes—use the ‘quick soak’ method (boil beans for 2 minutes, then soak 1 hour), or cook longer until tender.

2. What if beans aren’t soft after cooking?

Continue simmering and add warm broth; cooking time varies with bean age and soak.

3. Can I use canned beans instead?

Yes—substitute about 10 cups of mixed canned beans, adding them after simmering vegetables and reducing broth.

4. Is this gluten-free and vegetarian?

Yes—provided you use gluten-free broth and omit meat additions.

5. Can I make this in a slow cooker?

Definitely—after sautéing aromatics, transfer everything to a crockpot and cook on low 6–8 hours or high 3–4 hours.

6. What beans are in a 15‑bean mix?

Common varieties include kidney, navy, pinto, black, great northern, red bean, mung, lentils, pea, etc.; check your package label.

7. How can I make it richer?

Finish with a drizzle of olive oil, a sprinkle of Parmesan, or a dollop of pesto.

8. Can I add meat?

Yes—stir in cooked sausage, bacon, ham, or cooked chicken during the last 10 minutes.

9. How thick should the soup be?

It should have a broth-y but hearty consistency. Add extra broth if too thick.

10. Can I reheat individual portions?

Yes—microwave in 1‑2 minute intervals, stirring between, or reheat in a small pot with a splash of broth.

Conclusion

Rustic 15‑Bean Soup with Veggies and Parmesan offers comforting warmth, wholesome nutrition, and satisfying depth of flavor in every spoonful. With simple ingredients, flexible options, and excellent make‑ahead potential, it’s a soup to rely on throughout the week—enjoy its richness bowl after bowl.

Rustic 15‑Bean Soup with Veggies and Parmesan

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A hearty, protein-packed soup loaded with 15 varieties of beans, tender vegetables, and finished with freshly grated Parmesan—a warm, nutritious bowl perfect for colder days.

Author: Emma Harper
Prep Time: 10 minutes (plus overnight soak)
Cook Time: 1½–2 hours
Total Time: Approx. 1 hr 40 min plus soaking
Yield: 8–10 bowls 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Soak the beans: Place bean mix in a large bowl, cover with water, and soak overnight (8–12 hours). Drain and rinse.
Sauté aromatics: In a heavy-bottom pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
Add garlic and herbs: Stir in garlic, thyme, and oregano; cook 1 minute until fragrant.
Combine beans and liquids: Add soaked beans, broth, diced tomatoes, and the bay leaf.
Simmer gently: Bring to a boil, then reduce heat and simmer, covered, for 1½–2 hours, or until beans are tender. Stir occasionally and add more broth if needed.
Season well: Remove bay leaf. Taste and adjust salt and pepper.
Serve hot: Ladle into bowls and finish with freshly grated Parmesan. Garnish with parsley and serve with garlic bread or crusty rolls.