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Vegetarian Many Bean Soup Recipe (Vegan)

Updated on January 31, 2008
vegetarian many bean soup
vegetarian many bean soup

We've been very strapped for money lately thanks to veterinary bills, so we've been doing what we can to save money on food. We have a lot of dried beans in our pantry, but we usually don't use them much, because we don't remember to soak the beans the night before so that they'll be ready to cook the next day. However, I'd heard that if you slow-cooked the beans all day long, soaking didn't matter at all. Since we have a hand-me-down crock-pot, slow cooking wouldn't be a problem at all.

This hearty slow-cooked vegetarian bean soup with winter vegetables has a mild flavor that is perfectly complemented with a little hot sauce. It is a wonderful, low-cost winter staple. You can have leftovers all week or freeze half for later.

Vegetarian Many Bean Soup Recipe (Vegan)

serves about eight

Note: This recipe uses a crock-pot or slow cooker, but if you don't have one, you could simply simmer the soup in a large pot on the stove over medium-low heat for several hours, stirring now and then. You'd have to be around to watch it, though. A slow cooker, you can just let it go, and that is much more convenient. To reduce the cooking time on the stovetop, soak the beans first overnight.


  • 1 large sweet onion
  • 1/2 a head of garlic
  • 1/2 cup dried pinto beans
  • 1/2 cup dried kidney beans
  • 1/2 cup dried black beans
  • 1/2 cup dried brown lentils
  • about a cup of assorted other sorts of dried beans *
  • 3 cups filtered water
  • 32 oz non-tomato vegetable broth **
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt or Cajun seasoning
  • 3 red potatoes
  • 3 stalks of celery
  • 3 carrots
  • about two more cups non-tomato vegetable broth to fill
  • serve with smoked Tabasco sauce and some toasted bread

* Like cannellini or navy or white beans, butter beans, red lentils, great Northern beans, azuki beans, Jackson wonder beans, garbanzo beans (chick peas), mortgage runner beans, mung beans, red beans, etc.

** We use either homemade broth or Imagine Foods No-Chicken Broth.

Preparation Instructions:

1). If you will be cooking the soup on the stovetop, you may want to soak your beans overnight to reduce the cooking time. Be sure to rinse them first and check for rocks.

2). Start by ten o'clock a.m. if you want your soup ready by six in the evening. Rinse all of the beans, checking for rocks. Set aside.

3). Peel the onion and cut it coarsely. Peel the garlic cloves and crush them with the flat of the knife, then chop finely. Place the onion and garlic in a gallon (or larger) soup pot with some olive oil over medium heat. Fry the onions and garlic, stirring frequently, until the onion starts to brown and turn translucent.

4). Add all of the beans and lentils, water, the 32 oz. of vegetable broth, bay leaves, salt, and Cajun seasoning (or seasoned salt). Bring to a boil and let it boil for about ten minutes. Then, if you will be cooking in a crock-pot, transfer the contents to the crock-pot and cook for several hours until beans are soft. If cooking on the stovetop, turn the heat to medium-low and let cook for several hours until beans are soft. Add a little vegetable broth or water if the soup gets too thick.

5). Once beans are soft, you can let them cook for a couple more hours for optimal flavor and a smoother textured soup. At some point you will want to wash, chop, and add the potatoes, celery, and carrots (filling over with more vegetable broth). I did this in the crock-pot about three hours before serving time. If you're trying to cook it faster on the stove, you'll want to do this step 45 minutes to an hour before serving time, and simmer a little below medium heat.

6). Serve with smoked Tabasco sauce to add to taste and a hearty, crusty bread on the side, toasted. Enjoy!

rinsed beans for vegetarian many bean soup
rinsed beans for vegetarian many bean soup


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    • Daughter Of Maat profile image

      Melissa Flagg COA OSC 

      6 years ago from Rural Central Florida

      Oh this looks so yummy! We have a ton of beans in the pantry and I just never know what to do with them. I can't wait to try this!!

    • vocalcoach profile image

      Audrey Hunt 

      6 years ago from Idyllwild Ca.

      I thought this was navy bean until I read through the hub and sure enough discovered why it's called "many bean" soup. Oh boy - I love this recipe! I will be making this real soon. I'm also glad to know about the toxins in kidney beans. A big thanks!

    • profile image


      6 years ago

      Actually I re-read the receipe and it does state to boil the beans for 10 minutes! Great instructions! Make sure you do not skip this step and you will be fine.

    • profile image


      6 years ago

      I am going to try this receipe but readers should note that kidney beans have a toxin in them and slow cookers may not heat the beans enough to destroy it. You should boil kidney beans for 10 minutes before putting them in a slow cooker. You can get sick on as few as five kidney beans if undercooked.

    • profile image


      6 years ago

      you could also slow cook the beans in a stainless steel pot in the oven at 350 degrees for 6 hours or so. Yummy soup thanks for the recipe !!

    • profile image

      Mackenzie Hatfield-Johnson 

      6 years ago

      Holy YUM! I'm going to call this "poor hippie soup"! This fall has been rough and soup is cheap:) This was a nice change to all the veggie soups we've had lately! Hehehe

    • Melissa Ray Davis profile imageAUTHOR

      Melissa Ray Davis 

      7 years ago from Swannanoa, NC

      It really depends on your crock pot, but most pots will do fine on low if you start early enough.

    • profile image

      Jen S 

      8 years ago

      What setting did you put your crock pot on? Mine has a high and low setting so I opted for low but wondered? We will see how it turns out.


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