15 Bean Soup Without Tomatoes Recipe

If you’re craving a hearty, comforting meal that’s both filling and packed with flavor, look no further than 15 Bean Soup! This classic dish, known for its rich and savory broth and satisfying blend of beans, is perfect for chilly evenings, meal prepping, or even a wholesome dinner for a crowd. But, here’s the twist-this version is made without tomatoes. You get all the comfort and warmth of the traditional 15 Bean Soup, but with a more nuanced flavor profile, without the tangy acidity that tomatoes usually bring.

This recipe is incredibly versatile, nourishing, and easy to make. It’s also loaded with fiber, protein, and essential nutrients from the wide variety of beans, making it a healthy choice for those looking to stay full and energized throughout the day. Whether you’ve got a busy week ahead or simply want a delicious soup that’s not tomato-heavy, this recipe is an excellent choice. So, let’s dive into the details!

15 Bean Soup Without Tomatoes Recipe

This version of the 15 Bean Soup takes all the classic elements-seasonings, beans, and depth of flavor-but skips out on the tomatoes. Instead, we’ll rely on a hearty mix of vegetables and a carefully selected range of spices to create a soup that feels both comforting and elevated. Here’s how to make it:

Ingredients Needed

You’ll need quite a few ingredients for this soup, but don’t let the list overwhelm you. Most of them are simple pantry staples or fresh ingredients that you might already have on hand.

Beans (of Course!)

• 15-bean mix – The star of the show! This can typically be found in most grocery stores as a dried bean mix. It’s a blend of beans like kidney beans, navy beans, pinto beans, black beans, and more. Some brands also offer seasoned versions, but we’ll be skipping that for this recipe.

Aromatics & Vegetables

• Yellow onion – A whole onion will form the base of your flavor. When sautéed, it becomes sweet and tender, adding a great depth to the soup.
• Carrot – Fresh carrots bring a natural sweetness and color to the mix, balancing the beans’ earthiness.
• Celery stalks – Adds a satisfying crunch and a subtle earthiness that pairs beautifully with the beans.
• Garlic – For that classic aromatic kick. You can never go wrong with a few cloves of garlic!
• Bay leaves – A couple of bay leaves add complexity, lending a woodsy, fragrant aroma.

Broth & Liquids

• Vegetable broth – You can also use chicken broth if you’re not vegan or vegetarian, but the vegetable broth will make the dish more universally appealing and lighter.
• Water – For the right consistency and to ensure the beans cook evenly.

Spices & Seasonings

• Olive oil – Used for sautéing the vegetables. You can substitute with butter for a richer taste.
• Thyme – Fresh or dried, thyme brings a lovely, earthy flavor that complements the beans.
• Rosemary – A must-have for any bean soup. Its piney aroma and flavor give the soup that homey, comforting essence.
• Paprika – For a little heat and smoky flavor without tomatoes. It’s a great addition to this recipe!
• Salt and pepper – Essential to taste. Don’t skip them, as they bring all the other flavors together.

Optional Add-ins

• Kale or spinach – Add some greens for extra nutrition and color.
• Sausage or ham – For a meatier version of the soup, throw in some chopped sausage or ham for added richness.

Cooking Instructions

Now that you have your ingredients ready, it’s time to bring everything together! Here’s a simple, step-by-step guide to making your 15 Bean Soup without tomatoes.

1. Prepare The Beans

   • First things first, rinse your 15-bean mix thoroughly under cold water to remove any dirt or debris. Most bean mixes will come with a seasoning packet-discard it if you’re making the soup without tomatoes.
   • Soak the beans overnight in a large bowl of water, or if you’re in a rush, use the quick-soak method: bring the beans and water to a boil for about 2 minutes, then let them sit covered for 1 hour.

2. Sauté The Aromatics

   • Heat olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the veggies soften and the onion becomes translucent.
   • Add the garlic and cook for another 1-2 minutes until fragrant.

3. Add The Spices

   • Sprinkle in the thyme, rosemary, paprika, salt, and pepper. Stir well to coat the vegetables in the spices, allowing the flavors to bloom for about 1 minute.

4. Add The Beans And Liquids

   • Pour the soaked beans (drained) into the pot with the sautéed veggies. Add the vegetable broth and enough water to cover the beans. Bring the mixture to a boil, then reduce the heat to a low simmer.

5. Simmer And Cook

   • Cover the pot and simmer the soup for 1.5 to 2 hours, stirring occasionally. The beans should be tender and creamy, and the broth should have thickened slightly.
   • If you’re adding greens, like kale or spinach, stir them in about 10 minutes before serving.

6. Taste And Adjust

   • Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed. Remove the bay leaves before serving.

Ingredient Insights

Here’s a deeper look into the star ingredients of this dish:

• 15-Bean Mix: This combination offers various textures, from creamy navy beans to slightly firmer black beans. By cooking them all together, you get a satisfying contrast in bite, and each bean absorbs the broth’s flavors in a unique way. If you’re new to cooking beans, this is a fantastic way to experiment without worrying about picking the right ones.
• Aromatics: Onions, carrots, and celery (the ’holy trinity’ of many soups) create a flavorful base when sautéed. Together, they develop a rich, savory depth that’s critical to the soup’s success.
• Herbs: Rosemary and thyme are the perfect herbal pairing for beans. Their earthy tones resonate deeply with the beans, while the bay leaves add a touch of floral, almost minty, aroma.
• Broth & Water: The vegetable broth serves as the backbone of the soup, adding savory umami flavor, while the water helps to soften the beans as they cook. The ratio of broth to water determines how rich or light the soup is, so adjust it according to your preference.

Expert Tips

• Soaking the Beans: Always soak your dried beans overnight. It reduces cooking time significantly and helps make the beans more digestible. If you’re short on time, the quick-soak method is a lifesaver.
• Layer Your Flavors: Don’t rush the sautéing step. Allow the onions, carrots, and celery to soften and caramelize a bit before adding the garlic and spices. This ensures a deeper, more rounded flavor in the final soup.
• Simmer Low and Slow: The key to tender, flavorful beans is low, slow simmering. Be patient! The longer you let the soup cook, the more the flavors will develop.
• Don’t Forget the Greens: If you’re adding greens like spinach or kale, make sure to toss them in at the last minute to avoid overcooking them. They’ll wilt nicely in the hot broth and add a fresh element to balance the richness of the soup.

Recipe Variations

This 15 Bean Soup recipe is incredibly adaptable. Here are some ideas to put your own twist on it:

• Meat Lover’s Soup: Add diced ham, sausage, or bacon for a smoky, savory flavor. These proteins work beautifully with the beans and add richness to the broth.
• Spicy Kick: Throw in a chopped jalapeño or a pinch of red pepper flakes if you like a little heat.
• Herb-Infused: Swap out the rosemary and thyme for other herbs like sage, oregano, or basil for a different flavor profile.
• Vegan Option: Stick to vegetable broth and add in some extra veggies like zucchini, potatoes, or bell peppers for more substance.
• Creamy Version: Blend part of the soup with an immersion blender to create a thicker, creamier consistency while keeping the remaining beans whole for texture.

Final Words

This 15 Bean Soup without tomatoes is an incredibly satisfying meal that is as flexible as it is delicious. It’s the perfect example of how simple ingredients, when cooked with love and care, can create something both comforting and nourishing. Whether you’re looking for a hearty dish to fill you up after a long day or a meal that will last for several meals, this recipe delivers on all fronts.