Recipe: Vegan Sixteen Bean Soup

Prior to leaving for a week long vacation I emptied my fridge of all items that would have passed their prime before I returned.  Having done that it meant I had nothing fresh to prepare for dinner upon my return. Since I always need a vacation after my vacation, I did not have the energy to go to the grocery store and I didn't want takeout of any kind, so, I scoured the refrigerator and pantry and settled on the 16 bean soup.

What You Will Need:

  • 1 Pack 16 bean Soup Blend/Mix (about 1 pound of assorted dried beans)
  • 4 stalks of celery, coarsely chopped
  • 2 medium carrots, chopped
  • 1/4 of a butternut squash (about 1 cup)
  • 1 Medium Yellow Onion, chopped
  • 3 cloves of garlic, minced
  • The kernels of one ear of corn
  • 8 cups Vegetable stock or broth (Add more stock as the beans cook if you want a thinner soup)
  • 2 bay leaves
  • 2 tablespoons coconut oil
  • Red Pepper Flakes (optional)
  • Salt to taste (optional)

How to Make Vegan Sixteen Bean Soup:

  • Rinse and soak beans in cold water overnight or until re-hydrated.
  • In a large pot, add one tablespoon of coconut oil and sauté onions and garlic for about a minute.
  • Add chopped celery, carrots, butternut squash and bay leaves, stir for about another minute.
  • Add beans and vegetable stock/broth. Cover and simmer on medium/low heat  until beans are tender, about 2 hours. NOTE: If the soup consistency is too thick at this point just add enough stock until you get the desired consistency.  I like my soup a little thicker.
  • Add corn, the other tablespoon of coconut oil and red pepper flakes and simmer for another 15-20 minutes. ( I like my corn a little crunchy, if you don't mind how your corn is cooked, simply add it at the same time that you add the beans and vegetable stock/broth.)

After this meal my fridge is truly bare, except for  a couple beets and  few radishes; I definitely have to go to the grocery store and farmer's market before I eat the last of this soup or risk a beet radish salad.  This soup was excellent, very filling and will easily serve 8, depending on their appetite. I generally freeze a half of what I make in a zip-lock bag; it keeps well for about two weeks.


When reheating I defrost completely and will usually add leftover baked chicken, sausage, or bacon, about a 1/4  cup of water and slowly reheat it on the stove top, stirring frequently. I'll sometimes serve with brown rice or bread if I need more carbs or with quinoa if I need more protein. Either way, I love it!

Until next time...

Posted on May 9, 2013 and filed under Recipe, Vegan.