16 Bean Soup Mix Recipe

When it comes to comfort food, few dishes hit the spot like a hearty bowl of bean soup. And if you’re looking for something that’s not just delicious but also nutritious, versatile, and easy to prepare, then a 16 Bean Soup Mix is a fantastic choice. This soup, packed with a variety of beans, makes for a filling, protein-rich meal that’s perfect for any time of year. Whether you’re tackling a chilly winter evening or enjoying a simple, nourishing dinner, this soup is sure to satisfy.

Using a prepackaged 16-bean mix simplifies the whole process, making it both a time-saver and a great option for busy days when you need something that’s both nutritious and comforting. The beans in this mix come together in a symphony of textures and flavors, each lending its own subtle contribution to the final dish. Plus, the beauty of this recipe is its flexibility-whether you like it spicy, smoky, or with a Mediterranean flair, you can adapt the ingredients and seasonings to suit your taste.

So let’s dive into making the perfect 16 Bean Soup Mix. This guide will take you through every step of the process-along with tips, variations, and insights that will elevate your soup-making game.

Here’s the foundational recipe for 16 Bean Soup that brings out the best in this hearty and filling meal. Feel free to adjust the spices and seasonings to suit your personal preference.

Ingredients Needed

For this recipe, you’ll need the following:

1 package of 16-bean soup mix (typically around 16 oz or 1 lb)
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 ham bone or 2 cups ham, diced (optional for added flavor)
6 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
1 bay leaf
1 tsp dried thyme
1 tsp ground cumin (optional for a smoky flavor)
Salt and pepper (to taste)
2 tbsp olive oil (for sautéing)
2 tbsp apple cider vinegar (adds a touch of tang)
1 cup diced tomatoes (optional, for extra depth of flavor)
Fresh parsley (for garnish)

Cooking Instructions

Prepare The Beans
- First, rinse the 16-bean mix thoroughly under cold water to remove any debris or dust. It’s always a good idea to check the beans for any small stones, even though prepackaged mixes are usually pretty clean.
- Soak the beans in water for at least 6 hours or overnight to ensure they cook evenly and become tender faster. If you’re short on time, a quick soak method works-bring the beans and water to a boil for 2 minutes, remove from heat, cover, and let them sit for an hour before draining.
Sauté The Vegetables
- Heat the olive oil in a large stockpot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables soften and the onions become translucent, about 5-7 minutes.
- Add the garlic and sauté for an additional 1-2 minutes until fragrant.
Cook The Soup
- Add the soaked and drained beans to the pot along with the chicken broth, bay leaf, thyme, cumin (if using), and any ham you’ve chosen. Stir everything together, then bring it to a boil.
- Reduce the heat to low, cover, and let the soup simmer for 1.5-2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
- If you’d like the soup to be a bit thicker, use a potato masher to gently mash some of the beans halfway through the cooking process.
Final Touches
- Once the beans are tender, remove the bay leaf and add the apple cider vinegar and diced tomatoes (if using) for a final burst of flavor.
- Season the soup with salt and pepper to taste.
- Garnish with fresh parsley right before serving for a bright, fresh touch.
Serve And Enjoy!
- Ladle the soup into bowls and serve with crusty bread or cornbread for a complete meal. Enjoy!

Ingredient Insights

16-Bean Soup Mix: The mix typically includes a variety of beans like kidney beans, navy beans, black beans, pinto beans, garbanzo beans, lentils, split peas, and more. Each bean brings its own unique texture and flavor. For instance, lentils break down to create a creamier base, while kidney beans offer a heartier bite.
Ham: While optional, adding ham (or a ham bone) can dramatically elevate the flavor of your soup. The fat and salty goodness that comes from the ham infuses the broth, giving it a rich depth. For a vegetarian version, you can skip the ham and use vegetable broth for an equally flavorful soup.
Apple Cider Vinegar: This ingredient is a secret weapon. A splash of vinegar at the end of cooking adds a surprising tang that brightens up the flavors, cutting through the richness of the beans and ham.
Herbs & Spices: Dried thyme and bay leaves are classic additions for an earthy, aromatic base. The cumin can add a smoky dimension if you’re looking for something more complex, but feel free to experiment with other spices like smoked paprika, cayenne pepper, or even curry powder.

Expert Tips

Don’t Skip Soaking: Soaking your beans is essential for even cooking and reduces the cooking time. If you’re in a rush, try the quick-soak method I mentioned earlier. It’s a great time-saver.
Use a Ham Bone for Maximum Flavor: If you have a leftover ham bone from a holiday meal or another recipe, this is the perfect way to repurpose it! It infuses the soup with that unbeatable smoky flavor.
Check for Bean Doneness: Different beans cook at slightly different rates. If you notice some beans still firm while others have turned soft, feel free to mash the softer beans to thicken the broth. It helps create a creamier texture for the soup.
Make It Ahead: Like most soups, this one tastes even better the next day. If you have leftovers, store them in the fridge for up to 4 days, or freeze for longer storage. The flavors continue to meld over time, making the soup even more delicious after a day or two.

Recipe Variations

Spicy 16 Bean Soup: Add some heat with a chopped jalapeño, a pinch of cayenne pepper, or a splash of hot sauce. You can also stir in some chipotle peppers in adobo for a smoky kick.
Vegetarian Version: Skip the ham and use vegetable broth. You can still get a rich, flavorful soup by adding a few extra herbs and spices like smoked paprika, which mimics the smokiness that ham would impart.
Mediterranean Twist: Swap out the cumin and thyme for dried oregano and basil, then add some chopped sun-dried tomatoes and Kalamata olives. A squeeze of fresh lemon juice before serving can really brighten up the flavors.
Creamy Bean Soup: Blend half of the soup once the beans are tender for a creamy consistency. You can also stir in a bit of heavy cream or coconut milk for extra richness.

Final Words

The beauty of a 16 Bean Soup is that it’s a wonderfully adaptable dish. Whether you’re sticking to the traditional recipe or experimenting with variations, it’s bound to be a crowd-pleaser. The mix of beans offers an exciting medley of textures and flavors that will fill you up and keep you satisfied.

16 Bean Soup Mix Recipe