Vegan 13 Bean Soup

January 24, 2021
1 Ratings
Photo by nicolelupu
  • Prep time 25 minutes
  • Cook time 1 hour 30 minutes
  • Serves 16
Author Notes

Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine. —nicolelupu

What You'll Need
  • 1 bag of 13 bean soup mix
  • 6 carrots (peeled and chopped)
  • 1 yellow onion
  • 4 stalks of celery (diced)
  • 3 cloves of garlic (minced)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 8 ounces tomato sauce
  • 1 teaspoon liquid smoke
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 1 tablespoon nutritional yeast
  • 1/4 cup white wine
  • 4 cups low sodium vegetable stock (or broth)
  • 2 cups water
  1. Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside.
  2. In a large dutch oven add the extra virgin olive oil and sauté your onions, carrots and celery until tender about 5 mins. Add in the garlic and cook until fragrant.
  3. Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min.
  4. Add in the white wine and scrape up any and all browning bits of veggies in your pot. Add the tomato paste, tomato sauce and your beans. Mix to combine.
  5. Add in the veggie stock and bring to a boil, then reduce the heat and let the pot cook over medium low heat for 1-1 & 1/2 hours adding water as necessary.
  6. Taste as the soup cooks and add salt and pepper to taste.
  7. Top with sourdough croutons or toasts and pan fried lemon for brightness.

See what other Food52ers are saying.

  • Rachel Morris
    Rachel Morris
  • Shanna

2 Reviews

Rachel M. November 8, 2023
I’ve made this soup for my husband and I several times and we both love it!!
Shanna May 8, 2021
What is the weight of the package of 13 beans used for this recipe? The bag I have is 1 1/2 lbs.