This vegan 15 Bean Soup is spicy, smoky, and full of the traditional flavors of New Orleans cooking, without all the meat!
Last night, along with the collard greens I mentioned before, I served Cajun 15-Bean Soup. I made it a little differently than my usual recipe, so here’s my updated version, including an Instant Pot version. The old version used Gimme Lean sausage, so if you’re into fake meats, you might want to check it out on the FFV website.
This recipe works equally well for 9-Bean or 12-Bean or any number of bean blends that include a combination of quick-cooking and slow-cooking beans. You can expect the smaller legumes like lentils and split peas to break down partially or completely, adding richness and body to the soup, while the larger beans remain intact.
It’s the type of hearty soup that can easily be a meal all by itself. But add some leafy greens. They’re good for you!
(The sandwich in the background of the photo above is made with 3-Minute Chickpea Salad.)
More Louisiana-Style Vegan Recipes
If you enjoy this vegan 15-bean soup, try one of my other Louisiana-inspired recipes:
- Vegan Chicken Gumbo with Soy Curls
- Real Louisiana Red Beans and Rice
- Vegan Sausage and Mushroom Etoufee
- Creole Black-eyed Peas
- Patty Pan Squash Stuffed with Cajun White Beans
Vegan Cajun 15-Bean Soup
- 20 ounces dried mixed beans rinsed
- 12 cups water
- 1 large onion chopped
- 1 rib celery chopped
- 1 bell pepper chopped
- 1 clove garlic minced
- juice of one lemon
- 15-ounce can stewed tomatoes or fire-roasted diced tomatoes
- 2 teaspoons paprika
- 1 1/2 teaspoons salt or to taste
- 1 teaspoon chili powder
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon Liquid Smoke flavoring or smoked salt
- 1/4 teaspoon cayenne pepper or more to taste
- 1/4 teaspoon black pepper
Regular Stove-Top Cooking
- Place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered, for 60-75 minutes until beans are tender.
- When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
- Add onion mixture, stewed tomatoes, and lemon juice to the beans along with the spices and simmer 30-45 minutes. (Add additional water at this time if they seem dry or thick.) Check the seasonings and add more to taste. Serve with bread or over rice, or just by itself, as I did.
Instant Pot Instructions
- Put the beans into the pressure cooker with 8 cups water. Cook at high pressure for 15 minutes. Remove from heat or turn off electric PC and allow the pressure to come down naturally, at least 15 minutes--do not quick-release.
- Check the beans. They should be mostly tender but not all cooked (a little "crunchiness" in the larger beans is to be expected). Brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
- Add browned vegetables and all remaining ingredients to the pot except water--you should not add water unless the beans seem too thick or dry, and if they do, add just enough to make them soupy. Seal cooker and cook at high pressure for 8 minutes (less time if beans seemed completely cooked). Allow pressure to come down naturally and add additional seasonings to taste before serving.
Nutritional info is approximate.
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