There’s something timeless about a hearty, wholesome bowl of soup, especially when it’s a one-pot wonder like 13 Bean Soup. Packed with a rainbow of beans, fresh vegetables, and a savory broth, this soup is not only filling but also incredibly nutritious. Whether you’re preparing it for a cozy winter evening or making a big batch to store for later, this soup never disappoints.
This dish is an absolute favorite in many households, especially because it’s affordable, versatile, and comforting. It’s the kind of meal that can be easily adjusted to suit any diet or taste preference, and it packs a serious punch in terms of flavor and health benefits. The combination of different beans gives the soup both texture and complexity, making every spoonful an adventure.
Let’s dive into how you can make this delightful, healthy dish from scratch. I’ll walk you through a simple 13 Bean Soup Mix recipe that anyone can follow, along with everything you need to know about each ingredient, variations you can try, and expert tips to elevate your cooking game.
13 Bean Soup Mix Recipe
This recipe is a classic. It’s simple to follow and doesn’t require advanced cooking skills. You’ll be amazed at how quickly you can bring a big, comforting pot of soup to life using a variety of dried beans, vegetables, and seasonings. The key to this soup is in the balance of beans, so don’t be afraid to get creative with the mix, as long as you stick to the basic guidelines.
Ingredients Needed
To make a perfect 13 Bean Soup, here’s the list of ingredients you’ll need:
- 13 Bean Mix – You can buy a pre-packaged mix or make your own. Common beans in the mix include kidney beans, pinto beans, navy beans, lentils, chickpeas, and black beans.
- Vegetables – Typically, you’ll need onions, carrots, celery, garlic, and tomatoes. These will give your soup a lovely depth of flavor.
- Broth or Stock – Chicken, vegetable, or beef broth works great for this recipe. You can use water if you prefer a lighter base, but the broth will give a richer taste.
- Seasonings – Salt, black pepper, bay leaves, thyme, rosemary, and paprika are essential. These bring out the savory flavors of the beans and vegetables.
- Olive Oil – For sautéing the vegetables.
- Optional Add-ins – Ham bone, bacon, or sausage for a non-vegetarian version. You can also add a dash of vinegar or a squeeze of lemon juice at the end to brighten the flavors.
Cooking Instructions
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Prep The Beans
- If you’re using dried beans, you’ll need to rinse them thoroughly and sort through them to remove any debris or damaged beans.
- Soak the beans overnight in water (if you’re not using a quick-cook method). Alternatively, you can use the “quick soak” method by boiling the beans for 2 minutes and letting them sit, covered, for an hour.
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Sauté The Vegetables
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add chopped onions, carrots, and celery, sautéing until the vegetables are softened (about 5-7 minutes).
- Stir in the minced garlic and cook for an additional minute until fragrant.
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Cook The Soup
- Add the soaked beans (drained), canned tomatoes (or fresh if preferred), and broth to the pot. Stir to combine.
- Toss in your seasonings (salt, pepper, bay leaves, thyme, rosemary, paprika) and mix well.
- Bring the soup to a boil. Once it reaches a boil, lower the heat to a simmer.
- Cover and cook for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check for seasoning adjustments.
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Finish And Serve
- Once the beans are tender, remove the soup from the heat. If you want to add a smoky flavor, toss in some cooked bacon or sausage.
- Taste the soup and add any additional salt, pepper, or vinegar for brightness.
- Serve hot with crusty bread on the side for the ultimate comfort meal.
Ingredient Insights
Each ingredient in this soup plays a specific role in contributing to the dish’s overall flavor and nutritional profile.
- 13 Bean Mix: The beauty of using a mix of beans is in the variety of textures and flavors. Some beans hold their shape, while others break down and create a creamy broth. Beans like kidney and pinto are earthy and hearty, while lentils and chickpeas add a subtle nutty flavor.
- Vegetables: The onions, carrots, and celery (also known as a mirepoix in French cuisine) form the base of the soup’s flavor. The garlic adds depth, and tomatoes contribute a touch of sweetness and acidity that balances the rich, savory broth.
- Broth: The broth is the heart of the soup, providing the liquid foundation and amplifying the flavors of all the other ingredients. Chicken broth gives a fuller, richer flavor, while vegetable broth is lighter and more plant-forward.
- Herbs and Spices: These are what elevate the soup from a simple bean stew to something more flavorful. Bay leaves add a hint of floral, herbal complexity, while thyme and rosemary provide an earthy, almost woodsy flavor. Paprika adds a smokiness, while salt and pepper are essential for seasoning.
- Optional Add-ins: Adding a ham bone, bacon, or sausage introduces savory, meaty flavors. These ingredients infuse the soup with a smoky undertone that balances the mildness of the beans and vegetables.
Expert Tips
- Soak the Beans: Don’t skip the soaking step! It helps the beans cook evenly and ensures they don’t absorb too much liquid during cooking. If you’re in a rush, the quick-soak method is a time-saver.
- Adjust Consistency: If your soup is too thick, add more broth or water as needed. If it’s too thin, simmer uncovered to reduce and concentrate the flavors.
- Use a Slow Cooker: For an even easier version of this recipe, toss everything into a slow cooker. Set it on low for 6-8 hours or high for 3-4 hours, and you’ll have a rich, delicious soup with minimal effort.
- Add Fresh Herbs: For an added burst of flavor, sprinkle some fresh parsley or cilantro on top of the soup just before serving. This adds a refreshing touch.
- Season Gradually: Taste your soup as it cooks and season gradually. Beans can absorb a lot of salt, so it’s best to add seasoning little by little to avoid over-salting.
Recipe Variations
There’s room to get creative with your 13 Bean Soup. Here are some variations you might want to try:
- Vegetarian Version: Stick with vegetable broth and skip the bacon or sausage. You can add extra vegetables like zucchini or sweet potatoes to make it even more filling.
- Spicy Version: Add a couple of diced jalapeños, a dash of cayenne pepper, or a spoonful of chili powder to give the soup a kick.
- Mexican-Inspired: Use a combination of black beans, pinto beans, and kidney beans. Add corn, diced green chilies, and a squeeze of lime at the end. Top with fresh cilantro and serve with tortilla chips.
- Mediterranean Twist: Use cannellini beans or chickpeas as your base. Add diced tomatoes, olives, and a handful of spinach toward the end of cooking. A drizzle of olive oil and a sprinkle of feta cheese will complete the dish.
Final Words
Making 13 Bean Soup from scratch isn’t just about the ingredients-it’s about the experience of cooking something comforting, wholesome, and truly satisfying. The simplicity of beans and vegetables combined with the right seasonings creates a dish that’s both nourishing and deeply flavorful. Whether you’re cooking for a family, meal prepping for the week, or simply craving a warm, hearty bowl, this soup is a perfect choice.
It’s also a great way to embrace a more sustainable and budget-friendly way of eating. Dried beans are affordable, versatile, and easy to store, making them a pantry staple that you can rely on anytime.