7 Beans Soup Recipe
This hearty 7 Beans Soup Recipe is a cozy vegan dish loaded with a medley of beans, tomatoes, and warming spices. Perfect for chilly days, it’s gluten-free and easy to customize with pantry staples.
4 Servings
Ingredients
- 2 tbs olive oil
- 1 medium yellow onion diced
- 1 clove garlic minced
- 2 stalks celery chopped
- 1 c dried seven-bean mix green lentils, pinto beans, navy beans, black-eyed peas, red lentils, kidney beans, black beans
- 6 c vegetable stock
- 1-28 oz can diced tomatoes
- 3 tbs tomato paste
- 2 tsps chili powder
- Salt and pepper to taste
Garnish:
- Fresh parsley chopped
Instructions
Prepare and Soak the Beans:
- Rinse the dried beans thoroughly under cold water, removing any debris or stones. Transfer the beans to a large bowl and cover with several inches of cold water. Allow them to soak for at least 12 hours. Drain and rinse the beans again before cooking.
Sauté the Vegetables:
- In a large soup pot, heat the olive oil over medium-high heat. Add the diced onion, garlic, and celery. Cook, stirring occasionally, until the onion becomes translucent and the celery softens, approximately 7–8 minutes.
Combine Ingredients:
- Add the prepared beans, diced tomatoes, tomato paste, chili powder, and vegetable stock to the pot. Stir to combine the ingredients evenly. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Cover the pot and allow the soup to simmer for 1 hour and 30 minutes, stirring occasionally.
Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, accompanied by crusty bread if desired.
Notes
To ensure this recipe is gluten-free, use certified gluten-free vegetable stock and confirm all ingredients, including spices and canned tomatoes, are free from cross-contamination. This step guarantees the soup remains suitable for gluten-free diets.