Ah, there’s something so satisfying about a hearty, warming bowl of soup, especially when it’s packed with nutrition and flavor. One such gem is the 21 Bean Soup, a dish that not only fills you up but provides an impressive medley of textures, tastes, and health benefits. Whether you’re craving comfort food or looking to add some plant-based protein to your diet, this recipe offers the best of both worlds.
The beauty of 21 Bean Soup lies in its versatility-each time you make it, you can experiment with different spices, herbs, and vegetables to make it your own. Plus, it’s a fantastic way to clear out your pantry by using up all those dried beans you’ve been hoarding! The soup is nourishing, packed with fiber, and is so easy to prepare, making it the perfect dish for any season.
So, let’s get into the nitty-gritty details of this fantastic recipe and get you on your way to cooking up a big, delicious pot of 21 Bean Soup.
21 Bean Soup Recipe
This recipe is as much about assembling a variety of beans as it is about crafting a flavorful, wholesome dish. The sheer variety of beans involved gives the soup its depth, richness, and texture that you simply can’t replicate with a single bean variety. It’s an ideal soup for slow cooking, allowing the flavors to meld together over time.
You might be wondering, “Why exactly 21 beans”? The truth is, you can make this soup with as many or as few as you like, but the magic of 21 Beans comes from the balance of flavor and texture created by the combination of different legumes. The beans not only create a complex taste but also give the soup a satisfying and filling quality.
What You’ll Need
- A mix of dried beans (21 varieties, to be specific)
- Vegetables like onions, carrots, and celery
- Fresh herbs and spices for seasoning
- A broth base to tie it all together
Ready to dive into the cooking? Let’s break it down.
Ingredients Needed
For a complete 21 Bean Soup, you’ll need to gather the following ingredients. The beans are the heart of this recipe, but all the extra additions like herbs and vegetables create an incredible depth of flavor.
The Beans (21 Different Varieties!)
- Adzuki beans
- Black beans
- Cannellini beans
- Chickpeas
- Lima beans
- Pinto beans
- Kidney beans
- Navy beans
- Great Northern beans
- Split peas (yellow and green)
- Red lentils
- Pink beans
- Mung beans
- Garbanzo beans
- Anasazi beans
- Fava beans
- Black-eyed peas
- Red kidney beans
- Borlotti beans
- Butter beans
- Turtle beans
Vegetables
- 1 large onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
Broth & Liquids
- 6 cups vegetable broth (or chicken broth if you prefer)
- 4 cups water (for a more balanced consistency)
Herbs & Spices
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp smoked paprika (optional but adds amazing depth)
- Salt and pepper to taste
Optional Toppings
- Fresh parsley or cilantro
- Lemon wedges
- Crusty bread (for dipping)
Cooking Instructions
Now, let’s dive into the cooking process. This soup is ideal for slow cooking, allowing the beans to soften and absorb all those incredible flavors. But if you don’t have hours to spare, don’t worry-this recipe works well in a pressure cooker or Instant Pot, too. Here’s how you make it:
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Prep The Beans
- First things first, rinse all the beans thoroughly under cold water. Then, soak them overnight in plenty of water. This helps to soften them and reduce the cooking time. If you’re in a hurry, you can use the quick soak method: Boil the beans for 2 minutes, then remove from heat and let them sit for 1 hour.
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Saute The Vegetables
- In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onions, carrots, and celery. Sauté until the vegetables have softened, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
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Add The Beans
- After soaking and draining the beans, add them to the pot along with the vegetable broth and water. Toss in the dried thyme, rosemary, bay leaf, smoked paprika, salt, and pepper. Stir everything together, ensuring the beans are well distributed in the liquid.
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Bring To A Boil
- Bring the soup to a boil over medium-high heat, then reduce the heat to low. Let it simmer, uncovered, for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to ensure nothing sticks to the bottom.
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Check For Consistency
- Once the beans are soft, check the consistency of the soup. If you prefer a thicker texture, you can use a potato masher to lightly mash some of the beans, or blend a small portion of the soup using an immersion blender.
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Adjust Seasonings
- Taste your soup and adjust the seasoning with more salt, pepper, or herbs as needed. Remove the bay leaf and serve!
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Optional Garnishes
- For an extra pop of flavor, top your soup with fresh herbs like parsley or cilantro. Serve with a slice of crusty bread for dipping, and a wedge of lemon to add a burst of freshness if desired.
Ingredient Insights
Let’s break down some of the stars of this recipe-those beans! Here’s a closer look at why each type of bean works so well in this soup.
- Adzuki beans: Known for their slightly sweet flavor and soft texture, these tiny beans provide a nice contrast to the more hearty beans.
- Black beans: Earthy and rich, black beans bring depth and a touch of creaminess when cooked.
- Chickpeas: These are full of plant-based protein and offer a slight nutty taste.
- Kidney beans: With their robust flavor, they hold up well in soups and absorb the broth’s seasoning.
- Lentils: Red lentils cook quickly and break down a bit, thickening the soup and adding a smooth texture.
- Split peas: These peas cook down into a smooth, velvety consistency, making them perfect for thickening the broth.
Each of these beans contributes something special, whether it’s a rich taste, creamy texture, or nutritional value.
Expert Tips
To take your 21 Bean Soup to the next level, here are some pro tips:
- Don’t Skip Soaking: Soaking the beans is key to making them tender and cutting down on the cooking time. It also helps reduce the gassy effects beans can sometimes have on your digestive system.
- Use Homemade Broth: If you have time, make your own vegetable or chicken broth. It adds an extra layer of flavor that store-bought broth just can’t match.
- Simmer Slowly: Low and slow is the secret to developing rich flavors. If possible, give your soup a few hours to really marinate in its own juices. This will allow all those different beans to really come together in harmony.
- Add Acid: A squeeze of lemon juice or a splash of vinegar just before serving can help balance out the richness and elevate the flavors of the soup.
Recipe Variations
This recipe is super flexible, so feel free to get creative with it. Here are some variations you can try:
- Spicy 21 Bean Soup: Add a couple of diced jalapeños or a teaspoon of chili flakes for a spicy kick.
- Meat Lovers: Toss in some smoked sausage, bacon, or ham for a smoky, savory flavor. This works particularly well if you’re not sticking strictly to vegetarian.
- Herb-Heavy: Experiment with different herbs like oregano, basil, or sage for a more Mediterranean twist.
- Curry Version: Add a tablespoon of curry powder, some coconut milk, and a squeeze of lime juice for a soup with Indian-inspired flavors.
Final Words
21 Bean Soup is one of those recipes that can easily become your go-to comfort food. It’s simple, nutritious, and endlessly customizable. Plus, the variety of beans makes every spoonful a little different, ensuring you never get bored with the same old soup.
Whether you serve it on a chilly night, as a hearty lunch, or as part of a meal prep, this soup will always come through with its satisfying texture, complex flavor, and a big nutritional punch.