14 Bean Soup Recipe

If you’re a fan of hearty, wholesome meals that fill you up and warm you from the inside out, then 14 Bean Soup is a recipe you absolutely need to try. This soup is a treasure trove of flavor and nutrition, packed with a variety of beans that provide a delicious mix of textures, tastes, and health benefits. Whether you’re looking for a meal to keep you cozy during a cold winter day or just want something nutritious to keep you going, this 14 Bean Soup will not disappoint.

But let’s not forget: the beauty of this dish lies in its versatility. The different beans meld together in a rich, savory broth, enhanced by a blend of spices, vegetables, and herbs. What’s more, the simplicity of the recipe allows for adjustments based on your taste preferences or dietary needs. If you like it spicy, go ahead and kick it up a notch. If you prefer it milder, dial back the heat.

Now, let’s dive into the specifics of this amazing recipe!

14 Bean Soup Recipe

This soup is a blend of 14 different types of beans, simmered slowly in a savory, seasoned broth, and enriched with vegetables and herbs. It’s the kind of recipe you can set and forget, letting the ingredients meld together into a flavor-packed, nutrient-rich dish. Here’s a breakdown of the recipe:

Ingredients Needed

Here’s a list of all the beans, vegetables, spices, and herbs you’ll need to create this magical soup. Don’t be intimidated by the number of ingredients; it’s all about combining the right flavors!

For The Beans

• 1/4 cup Great Northern Beans
• 1/4 cup Kidney Beans (you can go with red or white)
• 1/4 cup Pinto Beans
• 1/4 cup Black Beans
• 1/4 cup Garbanzo Beans (Chickpeas)
• 1/4 cup Lima Beans
• 1/4 cup Red Lentils
• 1/4 cup Split Peas
• 1/4 cup Cranberry Beans
• 1/4 cup Cannellini Beans
• 1/4 cup Yellow Beans
• 1/4 cup Adzuki Beans
• 1/4 cup Black-eyed Peas
• 1/4 cup Green Beans (diced)

For The Soup Base

• 1 tablespoon Olive Oil (for sautéing)
• 1 Yellow Onion, diced
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 3 Garlic Cloves, minced
• 6 cups Vegetable Broth (or chicken broth if preferred)
• 1 can Diced Tomatoes (about 14.5 oz)
• 1 teaspoon Thyme (fresh or dried)
• 1 teaspoon Rosemary (fresh or dried)
• 1 bay leaf
• Salt and Black Pepper to taste
• Cayenne Pepper or Chili Powder (optional for heat)
• 2 tablespoons Apple Cider Vinegar (for a little tang, balances the flavors)
• 1 tablespoon Tamari or Soy Sauce (optional, but gives a depth of flavor)

Cooking Instructions

Now let’s get into how you’re going to bring all these ingredients together. It’s simple but so satisfying when you see the magic unfold.

1. Soak The Beans (Optional, But Recommended)

   If you’re working with dried beans (which is the ideal choice for this recipe), you’ll want to soak them beforehand. Place all your beans in a large bowl and cover them with water. Let them soak for 6-8 hours or overnight. This will help reduce cooking time and make the beans more digestible. If you don’t have time for soaking, you can skip this step and just cook the beans longer.

2. Prepare The Vegetables

   In a large stockpot, heat the olive oil over medium heat. Once the oil is hot, toss in the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion turns translucent. Add the garlic and sauté for another 1-2 minutes, until fragrant.

3. Combine The Beans And Broth

   Drain and rinse the soaked beans (or use canned beans, if you’re in a pinch). Add the beans to the pot along with the vegetable broth, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 1-1.5 hours. Stir occasionally to prevent the beans from sticking.

4. Finish The Soup

   Once the beans are tender and the soup has thickened, taste for seasoning. If you’d like a little heat, this is the moment to add your cayenne pepper or chili powder. Stir in the apple cider vinegar and tamari/soy sauce for that final burst of flavor. Let the soup simmer for an additional 10 minutes to let the flavors meld together.

5. Serve And Enjoy

   Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil if desired. Pair with a crusty loaf of bread and a side salad, and you’ve got yourself a meal that’s both comforting and nourishing.

Ingredient Insights

Understanding the ingredients in this soup can elevate your appreciation of it even further. Let’s break down the stars of the show:

• Beans: The variety of beans used in this recipe isn’t just for texture and flavor, but also for their nutritional profile. Beans are a fantastic source of plant-based protein, fiber, and essential minerals like iron and magnesium. Plus, they’re loaded with antioxidants that support heart health and lower cholesterol.
• Vegetables: The carrots, celery, and onions form a flavor base known as a mirepoix. This classic trio of vegetables adds depth to the broth and balances the rich, earthy flavors of the beans. Garlic, with its potent anti-inflammatory properties, adds not only flavor but also health benefits.
• Herbs and Spices: Thyme and rosemary provide earthy, aromatic notes that infuse the soup with a comforting scent. Bay leaves add a subtle bitterness that enhances the savory qualities of the broth. Apple cider vinegar adds a touch of acidity that cuts through the richness of the beans, balancing the flavors beautifully.

Expert Tips

For a perfect 14 Bean Soup, keep these tips in mind:

• Soak Beans for Better Texture: Always soak dried beans. Not only does this reduce cooking time, but it also helps improve texture and reduces the chances of beans becoming mushy.
• Use Low-Sodium Broth: The beans absorb a lot of liquid, so using a low-sodium broth helps you control the salt level in the soup. You can always adjust the seasoning later.
• Simmer Slowly: This soup tastes better the longer it simmers. If you have time, let it cook on low heat for 2-3 hours to really let the flavors meld together. The beans will also thicken the broth as they cook.
• Don’t Skip the Vinegar: The apple cider vinegar might seem like an odd ingredient in a soup, but it’s a game-changer! It adds a subtle tang that brightens up the dish and helps balance the heaviness of the beans.

Recipe Variations

14 Bean Soup is highly adaptable! Here are some ways you can customize the recipe to suit your preferences:

• Meat Lovers: If you prefer a meatier version, add some smoked ham hocks, bacon, or sausage to the soup for a smoky, savory flavor.
• Spicy Kick: If you love spice, try adding diced jalapeños, a few dashes of hot sauce, or a pinch of red pepper flakes.
• Vegetarian/Vegan: This recipe is already vegetarian and vegan if you use vegetable broth and skip the optional soy sauce. You can also add leafy greens like kale or spinach toward the end of cooking for an extra burst of nutrients.
• Creamy Version: For a creamier soup, use an immersion blender to blend part of the soup until smooth, leaving some whole beans for texture.
• Gluten-Free: This recipe is naturally gluten-free, making it perfect for anyone following a gluten-free diet.

Final Words

14 Bean Soup isn’t just a meal; it’s an experience. It’s nourishing, comforting, and oh-so-satisfying. The combination of beans, vegetables, and herbs creates a symphony of flavors that will warm you on the coldest days and give you lasting energy. Plus, it’s easy to make, which is always a win in my book!