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Momma Leone's 15 Bean Soup

Vegan Bean & Veggie Soup

Prep Time: 20 min | Cook Time: 7-8 hours | Serving Size: 6 people


  • 1 lb Bag of 15 Bean Mixture

  • 6 Diced Carrots

  • 1 Yellow Onion

  • 2 Heart/sBunches of Celery

  • 6 Garlic cloves (or 4 tbsp of Minced Garlic)

  • 6-8 cups of Vegetable Broth

Spices (optional):

  • Salt

  • Pepper

  • Rosemary

  • Thyme

  • Parsley

  • Garlic Powder

  • Paprika

  • Cumin

  • Red Chili Flakes

Additional Toppings/Sides:

  • Honey Mustard Glazed Tofu ‘ham’ (Recipe to Come!!!)

  • Vegan Grilled Cheese (Recipe to Come!!!)

  1. Soak your beans overnight in water (the beans should be completely submerged). There is a quick cook method if you forget, but ain’t nothing quick about it.

  2. Toss the beans in your slow cooker and program to low heat for 8 hours. (The soup can be cooked via stovetop as well).

  3. Pour in your vegetable broth.

  4. Dice up your carrots, celery, and onion. Add to the slow cooker.

  5. Add your spices.

  6. Wait and let it cook (use this time to prep any toppings or sides, make grilled cheeses, take a nap, etc.).

  7. After 7 - 8 hours, the beans should be soft and tender.

  8. Serve w/ parsley and add toppings.

  9. Viola! Enjoy!

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