15 Beans and Greens Soup

IMG_0724Beans, beans, beans!  On our Whole Food Plant-Based diet we eat a lot of them!  They are nutritious, low in fat, high in fiber, full of protein and are economical to boot.   For well under $2.00 a pound you can stock up on dry beans in the bulk section or buy them by the bag.  A one-pound bag of dried beans will provide about 6 cups of cooked beans, and with all the other ingredients in this soup, you’ll end up with about 6 entree-sized servings of soup.   I served this over corn bread with a small side salad – completely satisfying.

I particularly like the 15-Bean variety so that I get a little bit of everything for color and texture.  The first thing I do however, is to throw away the seasoning packet that’s included with the packet.  No full disclosure on the ingredients for my liking so out it goes.

This batch I loaded up with a huge bundle of fresh collard greens from the farmer’s market, and my normal onion, garlic, carrot and celery start.  Added to that only one can of fire-roasted tomatoes, some green pepper and changed up the spices to give a bit of sweetness and smokiness to the mix.  Normally, I add only my veggies and spice the soup with ONLY one Tablespoon of Creole seasoning.  That’s it and it’s always a hit, but I think this spice combination worked nicely with the collard greens, they love a little smokiness.   Enjoy!

15 Beans and Greens Soup

Makes 6 servings

  • 1 Lb Bag of Dry 15-Bean Mix (Picked through to remove any bits of stone, broken beans or sticks, etc)
  • 1 1/2 Cups Onion Diced
  • 1/2 Large Green Bell Pepper Diced
  • 3 Medium Carrots Diced
  • 2 Stalks Celery Diced
  • 4 Cloves Garlic Diced
  • 1 Bunch (aprx 1 lb Fresh Collard Greens Chopped) (or Kale)
  • 1/2 Cup Vegetable Stock
  • 1 14.5 Oz Can Fire Roasted Diced Tomatoes
  • 1 Tsp Liquid Smoke
  • 1 TBSP Balsamic Vinegar
  • 1 -2 Tsp Dijon Mustard
  • 1 TBSP Maple Syrup (or 2 TBSP Brown Sugar)
  • 1 TBSP Creole Seasoning (no additional salt, this has plenty)
  • Water to cover

In large soup pot, saute the onion, pepper, celery, carrots and garlic in the vegetable stock for about 5 minutes.  Add the dry beans, tomatoes, spices and collard greens, add enough water to cover everything about 2 inches, stir well, bring to a boil, then reduce to simmer.  Continue to simmer for 2 – 3 hours, adding more water if needed to keep the beans covered and until the beans are tender.  Freezes and reheats well.


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