Vegetarian Bean Soup

Vegetarian Bean Soup

Enjoy this vegan soup with friends and family. It is enjoyable with some crusty bread.

8 hrPrep Time

2 hrCook Time

10 hrTotal Time

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  • 1 lb. 15 bean soup mix
  • 2 Tbsp coconut oil
  • 1 yellow onion
  • 2 cloves garlic
  • 4 carrots
  • 3 ribs celery
  • 6 cups water
  • 1 15 oz. can diced tomatoes
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 Tbsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Freshly cracked pepper
  • 1/4 cup chopped fresh parsley
  • to taste salt
  • 2 tsp apple cider vinegar


  1. The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans.
  2. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
  3. When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
  4. Mince the garlic and dice the onion.
  5. Add the garlic, onion, and coconut oil to a large soup pot.
  6. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
  7. While the onion and garlic are sautéing, dice the celery and carrot.
  8. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
  9. Add the beans to the pot along with 6 cups of water, and stir to combine.
  10. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil.
  11. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
  12. After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy.
  13. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot.
  14. Stir to combine, then let the soup simmer for another 20 minutes.
  15. Taste the soup and add salt to taste (I added 1.5 tsp).
  16. Finally, stir in the apple cider vinegar.
  17. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted.
  18. You may need to add more salt the next day.


lacto vegetarian
ovo vegetarian
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Samuel Samura Courtesy of Samuel Samura. Samuel Samura is a native from West Africa, he writes on various topics, including health, fitness, African cultures etc.  He is the author of ‘Meeting the cheeky bumsters of The Gambia‘ an article that throws light on some of the things to expect when visiting The Gambia as a tourist.