If you’re someone who loves comfort food that’s not only delicious but also nourishing, then 13 Bean Soup is about to become your new favorite recipe. It’s a warm, hearty, and protein-packed dish that’s perfect for cozy nights in or a healthy lunch during the week. The beans provide a wonderful variety of textures, and the flavor is elevated by the combination of herbs, spices, and vegetables. When made with Bob’s Red Mill 13 Bean Soup Mix, the recipe is not only easy to prepare but also guarantees a rich, well-rounded flavor with every bite.
In this post, I’ll walk you through a simple yet detailed recipe using Bob’s Red Mill 13 Bean Soup Mix, share some insider tips, and suggest ways you can make this soup your own. Whether you’re a seasoned cook or a newbie in the kitchen, this recipe will have you covered from start to finish.
13 Bean Soup Bob’s Red Mill Recipe
This recipe features Bob’s Red Mill 13 Bean Soup Mix, which includes a variety of beans like kidney beans, pinto beans, garbanzo beans, and more. The mix is not only convenient, but it also saves you time since you won’t have to buy multiple types of beans separately. Let’s dive into how you can make a hearty, filling pot of 13 Bean Soup with this fantastic mix.
Ingredients Needed
To get started with this recipe, you’ll need the following ingredients:
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1 Package Bob’s Red Mill 13 Bean Soup Mix
(This includes a variety of beans like kidney, pinto, navy, garbanzo, and lima beans, among others.)
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1 Medium Onion
(Chopped. This will provide a sweet, savory base for your soup.)
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2 Medium Carrots
(Peeled and diced. The carrots add a subtle sweetness and a nice crunch to balance the earthiness of the beans.)
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2 Celery Stalks
(Diced. Celery adds texture and a refreshing crunch that contrasts with the soft beans.)
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2 Cloves Garlic
(Minced. Garlic brings a deep, aromatic flavor to the soup.)
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1 Can (14.5 Oz) Diced Tomatoes
(This adds a juicy, slightly acidic note that brightens up the soup.)
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6 Cups Vegetable Broth Or Chicken Broth
(Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.)
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1 Teaspoon Dried Thyme
(For an herby, slightly floral note.)
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1 Teaspoon Dried Rosemary
(Rosemary adds an earthy, pine-like flavor to balance out the richness of the beans.)
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1 Bay Leaf
(Bay leaves add a subtle depth and complexity to the soup’s flavor profile.)
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1 Teaspoon Salt
(Adjust to taste. This is a basic seasoning, but remember that broth often contains salt too.)
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1/2 Teaspoon Black Pepper
(Freshly ground black pepper adds heat and balance.)
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1 Tablespoon Olive Oil
(For sautéing the vegetables and adding a touch of richness to the soup.)
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1 Tablespoon Apple Cider Vinegar Or White Vinegar
(A small splash of vinegar brightens the overall flavor and balances the richness.)
Cooking Instructions
Now that we’ve gathered all our ingredients, let’s move on to preparing this delicious 13 Bean Soup. This recipe is incredibly straightforward, and the slow-cooked flavors will develop beautifully over time.
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Sort And Rinse The Beans
Before anything else, spread the beans out on a clean kitchen towel or a baking sheet. Check for any debris or small stones, and discard them. Then, rinse the beans thoroughly in a colander under cool water to remove any dust or excess starch.
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Soak The Beans (Optional)
Soaking the beans overnight is optional but recommended for a quicker cooking time. If you soak them, simply cover the beans with plenty of water in a large bowl and let them sit overnight. If you don’t have time, don’t worry-just skip this step, but you might need to simmer the soup a bit longer.
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Sauté The Veggies
In a large soup pot, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. Sauté them for 5-7 minutes, until they’re softened and fragrant. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
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Combine Everything In The Pot
Add the soaked (or unsoaked) beans to the pot with the sautéed vegetables. Stir to combine. Pour in the broth, followed by the diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper. Give everything a good stir, and bring the soup to a simmer.
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Cook The Soup
Lower the heat to a gentle simmer. If the beans were soaked, simmer for about 45 minutes to an hour, until the beans are tender. If the beans were unsoaked, you’ll need to simmer the soup for about 1.5-2 hours, stirring occasionally, until the beans are fully tender.
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Final Adjustments
Once the beans are soft and cooked through, remove the bay leaf. Taste the soup and adjust the seasoning if necessary-add more salt or pepper if you feel like it needs a little extra kick.
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Add Vinegar
Before serving, stir in the tablespoon of vinegar to give the soup a nice tang and balance out the richness of the beans and broth.
Ingredient Insights
Here’s a closer look at some key ingredients in the recipe and why they matter:
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Bob’s Red Mill 13 Bean Soup Mix
The variety of beans in this mix brings different textures and flavors to the dish. Some beans break down into creamy, velvety mush, while others retain their shape, creating a wonderful contrast. Plus, the mix is pre-measured, so it takes the guesswork out of choosing the right beans.
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Herbs And Spices
Thyme and rosemary are classic soup herbs that bring depth and warmth to the dish. They infuse the broth with a savory, aromatic flavor that’s incredibly comforting. The bay leaf adds another layer of complexity, with a subtle, woodsy flavor that deepens the soup’s profile.
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Vegetables
The carrots, celery, and onion form the mirepoix, a French base of aromatic vegetables that serves as the flavor foundation for many soups and stews. These vegetables are sautéed to release their natural sweetness and depth, which gets absorbed by the beans as they cook.
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Vinegar
A small splash of vinegar at the end adds brightness to the soup. It cuts through the richness of the beans and broth, balancing the flavor profile and bringing a fresh note to every spoonful.
Expert Tips
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Slow Cooker Option
You can easily make this soup in a slow cooker. After sautéing the vegetables, simply add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. If using soaked beans, the cook time will be on the shorter side.
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Season To Taste
Beans can absorb a lot of liquid and flavor, so taste your soup at the end and add more seasoning if needed. You might want to add a pinch of red pepper flakes for heat or a squeeze of lemon juice to brighten the flavor.
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Make It Heartier
If you want a more filling soup, add some diced ham or sausage to the mix. This will make it more of a main dish and adds extra protein and flavor.
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Use Leftovers
This soup stores beautifully in the fridge for up to 5 days. In fact, the flavor gets better after sitting for a day or two! You can also freeze leftovers for up to three months.
Recipe Variations
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Vegetarian Version
Stick with vegetable broth and leave out any meats like ham or sausage for a satisfying vegetarian option. Add extra vegetables like zucchini or sweet potatoes for more flavor and texture.
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Spicy Bean Soup
Add a diced jalapeño or some red pepper flakes for a spicy kick. You can also serve the soup with a dollop of sour cream or Greek yogurt to balance the heat.
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Add Greens
Toss in some leafy greens like spinach, kale, or Swiss chard in the last 10 minutes of cooking. They’ll wilt down beautifully and add extra nutrients and color to the soup.
Final Words
This 13 Bean Soup made with Bob’s Red Mill 13 Bean Soup Mix is the perfect comfort food-rich, hearty, and full of flavor. It’s a satisfying meal that’s simple to make, especially if you use the time-saving soup mix. Plus, it’s versatile enough to be adapted to your tastes, whether you like it vegetarian, spicy, or with added protein.