chilly fall day? here’s the perfect recipe to warm you up: 16 bean veggie soup

I thought I’d share with you lovelies a recipe I tried out last week that I fell in love with. And I mean IN LOVE with. If you’re a fan of meal prepping on Sundays for the upcoming week, consider this recipe for next week: 16 Bean Veggie Soup. It’s easy and makes 8-10 servings…the only catch is that you have to have at least a little patience for the beans to soak and soften.

Why This Recipe is SO, SO GOOD

  • It’s vegan–there’s no ham in this recipe
  • It’s all natural
  • I feel fueled for hours after eating it
  • It only takes about 3-4 minutes to nuke it in the microwave when you’re feeling hangry and impatient (I know you know how awful it feels to be staring at the microwave countdown as your tummy growls non-stop).
  • Your body will thank you for eating fiber and your daily dose of veggies
  • Perfect for chilly days

Bean Soak Time: 2-4 hours min (I left mine over night)

Prep Time: 15 Minutes

Cook Time: 60-90 Minutes

Difficulty: Medium

Serves: 8-10


  • 1 lb. of 16 Bean Goya Soup Mix
  • 20 mL of Olive Oil
  • 2 large carrots, diced
  • 2 zucchini, diced
  • 2 sticks of celery, diced
  • 1 large sweet potato, diced
  • 1 red onion, finely chopped
  • 5 medium tomatoes, diced (This was the hardest part for me. My tomatoes weren’t diced to Ramsey’s standards and the soup still turned out fine.)
  • 4 cups of vegetable stock
  • 2 cups of water
  • 1 bay leaf (optional)
  • 1-2 tbsp. of parsley
  • Salt and pepper to taste
  • Crushed red pepper to taste (I like mine nice and spicy)
  • 1 lemon, cut into wedges
  • 8-10 slices of rye bread, toasted

Prepping Directions:

  • Open bag of Goya Beans and empty into a colander
  • Sort through and check for any tiny stones or debris (I didn’t do this the first time I made this recipe, and needless to say, I chomped down on a rock)
  • Rinse to remove dirt
  • Transfer your beans to a bowl.
  • As beans soak, cut up your veggies.
  • Place enough BOILING water in the pot to cover beans by 2 inches. Let beans soak for about 2 hours until they’ve doubled in size.
  • Place enough COLD water in the pot to cover beans by 2 inches. Let beans soak for about 4 hours until they’ve doubled in size. If you’re cooking in hot weather, cover and place in fridge to prevent fermentation. You can soak them overnight to save time, and they can be soaked for up to 24 hours.

Cooking Instructions:

  • Heat oil in a large sauce pan over medium heat. Add all vegetables (except for tomatoes) and sweet potato, and cook for 10 minutes.
  • Add beans, tomatoes, stock, and water to pan. Cover and bring to a boil.
  • Reduced heat, cover, and simmer until beans are tender. Depending on how long the beans soaked for, this can take anywhere from an hour to an hour a half.
  • When soup is close to ready, add seasonings, toast bread, and cut up lemon.

Serving instructions:

  • Serve soup with toasted rye bread and a lemon wedge.

Storing Tips:

  • If food prepping, ladle out servings into smaller tupperware containers. If you’re not meal prepping, use 2 larger tupperware containers to store soup. Place one in the fridge for easy pickings, and place the other in the freezer.
  • The soup will remain fresh in the fridge for about a week; otherwise, freeze.
  • Defrost frozen soup by placing tupperware into a sink of hot water, or place in the fridge to defrost there. Do not place plastic tupperware in the microwave (This should be common sense, but ya never know).

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