Southwestern Bean Soup (Vegan, Grain Free)
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 10 cups
  • 2 cups dry mixed beans (5-6 cups cooked)
  • 10-12 cups water (if using already cooked beans, use 4-5 cups water and start in the directions after the beans are cooked)
  • 4 cups roasted vegetables of choice (I use any leftover roasted veggies from other meals)
  • 2 Tbsp chili powder or salsa seasoning
  • salt to taste
  • optional: 1-2 drops doTERRA Celery Seed or Pink Pepper essential oil
  1. Add the dried beans to a glass bowl, cover with warm water and let sit on the counter 3-4 hours.
  2. After soaking the beans, drain and rinse and add to a large pot.
  3. Cover with 6-8 cups of water and bring to a simmer.
  4. Keep the beans simmering for 4-5 hours, until the beans are soft. Add 1-2 cups water as needed to keep the beans covered with water.
  5. Next, add the roasted veggies and seasoning and continue cooking until ready to serve, 1-2 hours!
  6. Serve immediately and store leftovers in the refrigerator!
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 2 cups
Recipe by Shalom Homestead at