11 Bean Soup Recipe

When it comes to comfort food, there are few dishes that warm the soul like a hearty, homemade soup. And for soup enthusiasts, there’s something uniquely satisfying about the depth of flavor and the balance of textures you get from a bean soup. But not just any bean soup-let’s talk about a robust, hearty 11 Bean Soup. This is one of those meals that brings both nutrition and flavor to the table, combining a rich mix of beans and vegetables that create a flavorful, satisfying dish that’s as good for your body as it is for your taste buds.

The beauty of an 11 bean soup is in the variety. Different types of beans bring unique textures and tastes that blend together beautifully, creating a balanced, filling soup. Plus, it’s incredibly versatile. You can serve it as a main course or as a side dish, and it’s perfect for meal prepping because it freezes well and just gets better over time.

So, whether you’re looking to warm up on a chilly evening or meal prep for the week ahead, this 11 Bean Soup recipe will become a go-to in your kitchen. Let’s dive into how you can create this mouth-watering dish in your own home!

This 11 Bean Soup is packed with flavor, nutrition, and heartiness. With a combination of beans, vegetables, and savory spices, it’s a dish that hits all the right notes. And while it might seem like a lot of ingredients, it’s really just a matter of adding everything to the pot and letting it simmer into a rich, comforting soup.

Here’s a detailed breakdown of how to make this filling dish.

Ingredients Needed

To make this soup, you will need:

Beans

Navy Beans: These small, creamy beans create a silky texture and provide a mild flavor that balances the other beans in the soup.
Kidney Beans: These beans add a rich, earthy taste and a slightly firm texture, which helps to create layers in the soup.
Black Beans: Known for their hearty texture and deep color, black beans bring an extra dimension of flavor.
Pinto Beans: These beans are tender and earthy, blending perfectly with the other beans.
Lentils: Lentils cook quickly and break down into a creamy consistency, adding thickness to the soup.
Chickpeas (Garbanzo Beans): These add a slightly nutty flavor and a firm texture that contrasts with the softer beans.
Great Northern Beans: These beans have a mild flavor and buttery texture, making them perfect for soups.
Black-Eyed Peas: These peas add a slightly sweet flavor and soft texture.
Red Beans: Rich in flavor and soft when cooked, they add body to the soup.
Cannellini Beans: These creamy white beans help thicken the soup while absorbing all the delicious flavors.
Mung Beans: Small, light beans that soften beautifully in soups and offer a subtle flavor that’s not too overpowering.

Vegetables

Onion: Chopped for a savory base, onions bring a sweetness when caramelized and a depth of flavor when simmered.
Carrots: Their natural sweetness and color add vibrancy to the soup.
Celery: Celery adds crunch and freshness, complementing the beans’ softness.
Garlic: Essential for that rich, aromatic undertone.
Tomatoes: Adds acidity and richness to balance the earthiness of the beans.

Seasonings And Broth

Vegetable Broth: The base of the soup. You can also use chicken broth for added depth, depending on your preference.
Bay Leaves: For a subtle herbal flavor.
Thyme: Brings an earthy, aromatic note that complements the beans.
Paprika: Adds a smoky flavor and a little bit of heat, depending on the type you choose.
Cumin: A warm, slightly spicy flavor that deepens the profile of the soup.
Salt & Pepper: Essential for seasoning and balancing the flavors.

Cooking Instructions

Prepare The Beans
- Start by sorting through the beans to remove any debris or broken pieces.
- Place the beans in a large bowl and cover them with water. Let them soak for 8 hours or overnight. This helps soften them and reduces cooking time.
Sauté The Vegetables
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for about 5 minutes, or until the onions become translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Combine The Beans And Broth
- Drain and rinse the soaked beans. Add them to the pot along with the vegetable broth (about 10 cups) and stir to combine.
- Add the bay leaves, thyme, paprika, cumin, salt, and pepper. Stir everything together.
Simmer The Soup
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the soup has thickened.
- Stir occasionally to prevent anything from sticking to the bottom of the pot. If the soup becomes too thick, you can add additional broth or water to achieve the desired consistency.
Final Seasoning
- Once the beans are fully cooked, taste the soup and adjust the seasoning. Add more salt, pepper, or spices to your liking.
Serve
- Remove the bay leaves and serve the soup hot, garnished with fresh herbs or a squeeze of lemon juice if desired.

Ingredient Insights

Each of the ingredients in this 11 Bean Soup plays a key role in building flavor, texture, and nutritional value.

Beans: Beans are the star of this recipe. They provide a wealth of nutrients, including protein, fiber, iron, and antioxidants. The variety of beans ensures that each bite has a different texture, from creamy to hearty, making the soup more interesting and filling.
Vegetables: Carrots, celery, and onions (often referred to as the “holy trinity” in cooking) are the foundation of many soups and stews. They bring natural sweetness and depth. Garlic and tomatoes add an aromatic richness and a tangy note, which balances the earthiness of the beans.
Spices and Herbs: Paprika, cumin, and thyme are key players that add complexity. They offer a smoky, warm flavor profile that enhances the beans’ natural taste. Bay leaves, while subtle, help to deepen the overall flavor of the soup.

Expert Tips

Soaking the Beans: It’s crucial to soak your beans to ensure they cook evenly and quickly. If you forget to soak them overnight, you can use the quick-soak method. Just bring the beans and water to a boil for 2-3 minutes, then cover and let them sit for an hour before draining and rinsing.
Use a Slow Cooker or Instant Pot: If you’re short on time, you can make this soup in a slow cooker or pressure cooker. Just follow the same steps for sautéing the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours. For the Instant Pot, cook on high pressure for 30 minutes and allow a natural release.
Thicken the Soup: For an extra creamy texture, you can mash a portion of the soup with a potato masher or blend a cup of the soup in a blender, then stir it back in.
Let It Sit: Like many soups, this one tastes even better the next day. Let it cool, store it in the fridge, and give it time to allow the flavors to meld together.

Recipe Variations

While this 11 Bean Soup is amazing as it is, there are plenty of ways to customize it to suit your tastes.

Add Meat: If you like a heartier soup, you can add smoked sausage, bacon, or even chicken thighs. These proteins will infuse the soup with additional richness.
Spicy Version: Add a diced jalapeño or a pinch of cayenne pepper to heat things up.
Vegetarian/Vegan: This soup is naturally vegan, but make sure to use vegetable broth for the base to keep it fully plant-based.
Add Greens: Stir in some spinach or kale in the last 10 minutes of cooking for added nutrients and color.

Final Words

This 11 Bean Soup is the epitome of comfort food-rich, flavorful, and full of good-for-you ingredients. It’s not just a soup, it’s a meal in a bowl. Whether you serve it on a cold winter evening or make a big batch to enjoy throughout the week, this recipe will leave everyone feeling satisfied.

11 Bean Soup Recipe