10 Bean Soup Recipe

If you’re in the mood for something hearty, healthy, and full of flavor, there’s nothing quite like a 10 bean soup. It’s not just a meal; it’s a culinary experience that wraps you in warmth and comfort, with every spoonful offering a little burst of texture, nutrition, and taste. Whether you’re preparing it for a cold winter evening, a family dinner, or even meal prep for the week, this soup is guaranteed to satisfy. Plus, it’s loaded with beans-each one offering its unique taste and texture, making for a rich, diverse dish.

One of the best things about a 10 bean soup is that it’s completely customizable based on your preferences. It’s packed with fiber, protein, and essential nutrients, making it a fantastic choice for anyone looking to boost their intake of plant-based foods. Plus, it’s super budget-friendly and easy to make, requiring little more than time and patience.

Let’s dive deep into how to make this incredible dish!

10 Bean Soup Recipe

Making a 10 bean soup isn’t as complicated as it might sound. The beauty of this recipe lies in its simplicity and versatility. All you need is a collection of beans, some vegetables, spices, and broth to create a soul-satisfying soup that can serve a crowd or provide a few meals throughout the week.

Ingredients Needed

• 10 types of dried beans (a mix of beans like kidney, black beans, navy beans, chickpeas, lentils, pinto beans, great northern beans, cannellini beans, black-eyed peas, lima beans, and red beans are common)
• Olive oil (for sautéing)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 celery stalks, chopped
• 1 bell pepper, diced
• 1 zucchini, chopped (optional, but adds great texture)
• 1 can diced tomatoes (14.5 oz)
• 8 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp oregano
• Salt and pepper (to taste)
• Fresh parsley (for garnish, optional)
• Juice of 1 lemon (for a fresh zing, optional)

Cooking Instructions

Making this 10 bean soup is a process that’s very hands-off after a bit of prep. Here’s how you can go about it:

1. Soak The Beans

   • Start by soaking your dried beans overnight in a large bowl with plenty of water. This will help soften the beans and cut down on the cooking time. If you’re pressed for time, you can do a quick soak: bring the beans to a boil in a large pot, then remove from heat and let them sit for an hour.

2. Prep The Vegetables

   • While the beans are soaking, chop up all your veggies: onion, garlic, carrots, celery, bell pepper, and zucchini.

3. Sauté The Aromatics

   • In a large pot or Dutch oven, heat up a couple of tablespoons of olive oil over medium heat. Add the diced onion and garlic and sauté for about 5 minutes until softened and fragrant.

4. Add The Vegetables

   • Toss in the carrots, celery, bell pepper, and zucchini. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

5. Add The Beans And Broth

   • Drain and rinse the soaked beans and add them to the pot. Pour in the vegetable broth (or chicken broth), and bring everything to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let the soup simmer for 1.5-2 hours. You want the beans to be tender but not mushy, so check the texture after about 90 minutes.

6. Season The Soup

   • Once the beans are tender, add in your diced tomatoes, bay leaf, cumin, paprika, thyme, oregano, and a pinch of salt and pepper. Stir to combine and simmer for another 20 minutes. Taste and adjust seasonings if needed.

7. Finish With Fresh Lemon Juice

   • Before serving, squeeze in the juice of one lemon. This brightens up the entire soup and adds a touch of freshness that balances the richness of the beans and broth.

8. Serve

   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or a side of your choice.

Ingredient Insights

Each ingredient in this 10 bean soup plays an important role, not only in terms of flavor but also in texture and nutrition. Let’s break down some key components:

• Beans: The heart of this soup. Beans provide an excellent source of plant-based protein and fiber. They also bring different textures to the soup, some soft, some more firm, which creates a really satisfying mouthfeel. Beans are rich in iron, folate, and other micronutrients, making this soup a powerhouse of nutrition.
• Vegetable Broth: The base liquid that pulls all the flavors together. Vegetable broth adds depth, while keeping the soup vegetarian. If you’re looking for a richer taste, feel free to use chicken broth or even bone broth for more protein and a heartier flavor.
• Tomatoes: The canned tomatoes give a subtle tanginess that balances out the earthy beans and the richness of the broth. They also bring some acidity, which can help cut through the hearty beans.
• Spices: A simple combination of cumin, paprika, thyme, and oregano creates a beautiful, aromatic flavor base that enhances the beans and vegetables. Cumin adds a warm, earthy flavor, while paprika lends a mild smokiness.
• Lemon Juice: This is an optional finishing touch, but it’s a game-changer. A squeeze of lemon adds a burst of brightness, lifting all the flavors and providing a zesty contrast to the beans’ richness.

Expert Tips

• Soaking the Beans: Don’t skip the soaking step. It’s essential for making sure the beans cook evenly and don’t take forever. If you forget to soak them, you’ll need to cook the soup longer, which could affect the texture.
• Adding More Flavor: If you want a deeper flavor, you can sauté the garlic and onions in a little more oil or even add a spoonful of tomato paste. Some chefs even add a splash of balsamic vinegar for a complex, slightly sweet tang.
• Slow Cooker/Instant Pot Option: If you’re short on time or don’t want to babysit the pot, you can use a slow cooker or an Instant Pot. Just toss everything in the cooker and cook on low for 6-8 hours (slow cooker) or on high for 40-50 minutes (Instant Pot).
• Adjusting Consistency: If you prefer a thicker soup, use an immersion blender to puree part of the soup. This will make the broth thicker and creamier while still keeping chunks of beans and vegetables.
• Storage: This soup keeps really well in the fridge for 3-4 days and even tastes better the next day as the flavors meld. It also freezes well for up to 3 months, so you can make a big batch and store some for later.

Recipe Variations

If you’re looking to customize this soup or give it a personal twist, here are a few ideas:

• Add Meat: For a non-vegetarian version, you can add some diced smoked sausage, ham hocks, or even ground turkey to enhance the flavor.
• Spicy Kick: For those who like a bit of heat, throw in a couple of chopped jalapeños or a dash of cayenne pepper.
• Herbaceous: You can experiment with different herbs, like rosemary or sage, for an earthy feel.
• Leafy Greens: Add in some spinach, kale, or swiss chard toward the end of cooking for added nutrients and color.
• Coconut Milk: Swap out half the vegetable broth for coconut milk for a creamy, tropical twist.

Final Words

10 bean soup is one of those meals that you can get lost in-it’s not just about the beans, but the entire harmony of ingredients coming together in one big, flavorful pot. It’s the kind of dish that makes you feel like you’ve done something really good for yourself, both nutritionally and emotionally. With its rich blend of textures, spices, and heartiness, it truly is a meal that checks all the boxes.