When it comes to comfort food that’s both hearty and nourishing, few dishes rival the simplicity and satisfaction of a well-made bean soup. And for those who love to explore rich, flavorful combinations, a 10-bean soup mix provides an exciting option. Packed with a variety of beans, each with its unique texture and taste, this soup not only delivers on flavor but is also a powerhouse of nutrients.
What’s even better? You can create this dish with minimal effort, especially if you opt for a pre-made 10-bean soup mix. Whether you’re a seasoned cook or someone who’s just dipping their toes into the world of soup-making, this recipe will be a great addition to your repertoire.
So, let’s dive in! I’ll take you through a foolproof 10-bean soup mix recipe, share ingredient insights, and offer expert tips to make sure your soup turns out perfect every time.
10 Bean Soup Mix Recipe
This recipe uses a 10-bean soup mix that contains a variety of dried beans like kidney beans, pinto beans, lentils, split peas, and others. Each type of bean adds a different texture and flavor profile, making every bite an adventure. Whether you’re serving this as a main dish or as a side, it’s sure to be a crowd-pleaser.
Ingredients Needed
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1 Lb (16 Oz) Of 10-bean Soup Mix
- You can find this in the dried beans section of most grocery stores or buy it online.
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1 Medium Onion, Chopped
- Onion adds a wonderful base flavor that will meld perfectly with the beans.
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3 Cloves Garlic, Minced
- Garlic brings a rich, aromatic flavor to the soup. You can add more if you love garlic!
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1 Large Carrot, Diced
- Carrots provide a slight sweetness and color to the dish, making the soup not just tasty, but also visually appealing.
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2 Stalks Celery, Chopped
- Celery adds crunch and a subtle earthy flavor, balancing out the beans.
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1 Can (14.5 Oz) Of Diced Tomatoes
- This will give the soup a bit of tang and some acidity to complement the richness of the beans.
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8 Cups Vegetable Broth (or Chicken Broth For A Non-vegetarian Version)
- Broth is the liquid base that carries all the flavors, so make sure you choose one you really like!
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1 Bay Leaf
- This herb adds a subtle, savory flavor to the soup.
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1 Tsp Dried Thyme
- Thyme is a classic herb that pairs wonderfully with beans, adding a woodsy flavor.
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1 Tsp Smoked Paprika
- Smoked paprika gives the soup a nice depth and smoky undertone, perfect for making the soup feel more robust.
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1 Tbsp Olive Oil
- For sautéing the vegetables and adding richness to the base of the soup.
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Salt And Pepper To Taste
- Adjust the seasoning as you go, especially towards the end of cooking.
Cooking Instructions
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Prep The Beans
- First, rinse the 10-bean mix thoroughly under cold water. You’ll want to get rid of any dust or debris that might have accumulated during the packaging process. Then, soak the beans for 6-8 hours or overnight. This step helps reduce cooking time and ensures the beans cook evenly.
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Sauté The Veggies
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for another minute, letting the garlic release its fragrance.
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Combine The Ingredients
- Once the veggies are softened, add the soaked and drained 10-bean mix into the pot. Toss them around for a minute or two to coat with the oil and veggies.
- Pour in the diced tomatoes, vegetable broth, and give everything a good stir.
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Season The Soup
- Add the bay leaf, dried thyme, smoked paprika, and a pinch of salt and pepper. Stir again to combine all the ingredients.
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Simmer And Cook
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beans are tender and fully cooked.
- Be sure to stir occasionally, and check the soup’s seasoning. You can add more salt, pepper, or even a bit more smoked paprika to taste.
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Finish And Serve
- Once the beans are cooked to your liking, remove the bay leaf. Give the soup one final stir and adjust the seasoning if necessary.
- Serve hot with a sprinkle of fresh herbs, a drizzle of olive oil, or some grated cheese, if you prefer.
Ingredient Insights
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10-Bean Mix
- A 10-bean mix typically includes a blend of beans like kidney, pinto, garbanzo (chickpeas), split peas, lentils, navy beans, black beans, Great Northern beans, lima beans, and adzuki beans. This combination of beans gives your soup a variety of textures, from creamy to firm, and makes it extra satisfying.
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Vegetable Broth
- Vegetable broth serves as the liquid base for the soup, providing a savory foundation without overpowering the beans. You can use store-bought or homemade broth, but make sure it’s well-seasoned for optimal flavor.
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Smoked Paprika
- Smoked paprika adds a depth of flavor that’s subtle yet impactful. It brings a smoky, earthy note that elevates the entire dish, giving it a comforting, rustic feel.
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Bay Leaf And Thyme
- Bay leaves are often used in soups and stews to infuse a subtle, herbaceous flavor. Thyme complements this with its slightly minty, earthy taste, which pairs perfectly with the beans.
Expert Tips
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Soak Your Beans
- Don’t skip the soaking step! This helps reduce cooking time and ensures even cooking. If you’re short on time, a quick soak method works: bring the beans and water to a boil for 2-3 minutes, then let them sit for an hour before draining.
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Don’t Overcrowd The Pot
- If you’re making a large batch, it’s better to cook in two pots to avoid overcrowding. Too many beans in one pot can lead to uneven cooking.
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Add More Veggies
- If you love a chunky soup, feel free to throw in additional vegetables like potatoes, sweet potatoes, or even zucchini. These additions will enhance the soup’s heartiness.
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Use A Pressure Cooker
- For a quicker method, you can cook the beans in a pressure cooker. Set it for about 25-30 minutes on high pressure, and you’ll have tender beans in no time.
Recipe Variations
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Spicy Version
- Add a diced jalapeño or a teaspoon of chili flakes for a spicy kick. You could also drizzle some hot sauce over the soup before serving for an added layer of heat.
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Smoked Meat Option
- For those who prefer a meatier version, try adding smoked sausage or ham hocks to the soup. This will infuse a smoky, savory flavor that complements the beans.
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Vegan/Vegetarian
- Stick with the vegetable broth and skip any meat for a completely plant-based version. You could even add some extra protein with a handful of quinoa or tofu.
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Creamy Option
- For a creamy twist, blend a portion of the soup (about 2-3 cups) with an immersion blender, then stir it back in. This will make the soup thick and velvety.
Final Words
Making 10-bean soup is an incredibly rewarding experience. Not only does it warm you up on a cold day, but it’s a nutrient-packed, versatile dish that can be tailored to your taste preferences. With a wide range of beans, vegetables, and seasonings, it’s a soup that’s both flavorful and filling.