Bean Soup Mix Recipe

If you’re looking for a hearty, nutritious, and satisfying meal that’s not only comforting but also incredibly easy to prepare, bean soup is a go-to dish that ticks all the boxes. Bean soups have been a staple in kitchens around the world for centuries, providing warmth during cold months, a quick dinner after a long day, or even a simple yet filling lunch.

This Bean Soup Mix Recipe is a fantastic option because it allows you to create a flavorful, rich dish that will fill your home with savory aromas, and it’s made with wholesome ingredients. With the use of dried beans and a selection of vegetables, herbs, and seasonings, this soup is both affordable and customizable. Best of all, it’s a recipe that’s hard to mess up, even for beginner cooks. You can throw it together, let it simmer, and then enjoy a bowl of pure comfort.

But what really makes this soup stand out is that it’s easy to prepare in large batches, making it a perfect choice for meal prepping or for feeding a crowd. And the best part? You can customize it according to your taste and dietary preferences. Let’s dive into the recipe!

This recipe uses a mix of dried beans, which gives you the flexibility to create your own unique combination, depending on what you have in your pantry or your personal preferences. Whether you’re craving a creamy, smooth soup or a chunkier, vegetable-laden concoction, this recipe is versatile enough to handle it all.

Ingredients Needed

The beauty of this bean soup mix is that you don’t need an overwhelming list of ingredients. Most of what you need can already be found in your pantry, and you can customize it based on what you like or what’s in season. Here’s what you’ll need:

Dried Beans: The heart of the soup. Common choices include:
- Navy beans
- Pinto beans
- Black beans
- Great Northern beans
- Kidney beans
Vegetables
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 medium potatoes (peeled and cubed) – optional but adds heartiness to the soup
Broth or Stock: You’ll need about 6 cups of broth. Choose:
- Chicken broth (for extra flavor)
- Vegetable broth (for a lighter, vegetarian version)
- Beef broth (for a richer taste)
Seasonings And Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper (to taste)
- A pinch of red pepper flakes (optional for heat)
Olive Oil: For sautéing the vegetables
Optional Add-ins
- Smoked sausage or ham (for a meaty version)
- Fresh parsley or cilantro (for garnish)
- Lemon juice or vinegar (to add a touch of acidity)

Cooking Instructions

Now that you’ve gathered your ingredients, here’s how to pull everything together and make a warm, delicious bean soup:

Prepare The Beans
- Start by sorting through the dried beans to remove any small debris or broken beans. Rinse them well under cold water.
- For a quicker cooking process, soak the beans overnight in plenty of water. If you’re short on time, use the quick soak method: boil the beans in water for 2 minutes, then remove from heat, cover, and let them sit for 1 hour.
Sauté The Vegetables
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onions, carrots, and celery, and sauté for 5-7 minutes, or until softened.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Combine Beans And Broth
- Add the soaked (or unsoaked) beans to the pot, followed by the broth of your choice.
- Add the dried thyme, basil, bay leaf, and a pinch of salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water or broth if needed.
Blend (Optional)
- For a smoother texture, you can partially blend the soup. Use an immersion blender directly in the pot, or transfer 1-2 cups of soup to a regular blender, then return it to the pot. This will create a creamier consistency while still leaving some chunks of beans and vegetables.
Finishing Touches
- Adjust seasoning to taste, adding more salt, pepper, or even a splash of vinegar or lemon juice if you prefer a bit of brightness.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil. If you’re adding sausage or ham, now is the time to stir them in so they warm through.

Ingredient Insights

Let’s take a deeper look at the ingredients that make up this bean soup. Each one contributes something special to the flavor, texture, and nutrition of the dish:

Dried Beans: Beans are the star of this soup, packed with protein, fiber, and vitamins. They’re also very affordable and come in various types, each with its own flavor and texture. Navy beans are creamy, pinto beans have a mild, nutty flavor, while kidney beans bring a slight earthy taste.
Vegetables: Onions, carrots, and celery form the base of the flavor (called a mirepoix in culinary terms), while potatoes add a satisfying creaminess. Garlic adds depth and fragrance, making the soup more aromatic.
Broth or Stock: The choice of broth is key. Chicken or beef broth imparts a rich, savory flavor, while vegetable broth keeps it light and fresh. If you want a lighter soup, opt for vegetable broth, but if you’re after something heartier, beef or chicken will do the trick.
Herbs and Spices: Thyme and basil offer aromatic qualities, while the bay leaf adds subtle depth. Red pepper flakes give a kick of heat if desired.

Expert Tips

To elevate your bean soup game, here are a few pro tips to ensure your dish turns out perfectly every time:

Soaking Beans: Don’t skip soaking the beans unless you’re in a rush. Soaking reduces cooking time, helps beans cook more evenly, and can make them easier to digest.
Broth Flavor: If you’re using store-bought broth, go for a low-sodium option. That way, you have more control over how salty the soup becomes.
Simmering: The longer you let your soup simmer, the more developed the flavors become. But don’t overdo it! You don’t want the beans to turn mushy. A 1 to 1.5-hour simmer is usually just right.
Storage: Bean soup stores wonderfully. In fact, the flavors often improve the next day. Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months!

Recipe Variations

Bean soup is highly customizable. Here are a few variations you can try:

Meat Lovers: Add smoked sausage, ham hocks, or bacon for a smoky, meaty flavor. Sausage works especially well, as it infuses the broth with its delicious juices.
Vegetarian Version: Stick to vegetable broth and skip the meat. You can amp up the flavors with smoked paprika or liquid smoke to mimic that savory depth.
Spicy Bean Soup: Add diced jalapeños, chipotle peppers, or a spoonful of chili paste to give your soup a spicy kick. You can also toss in some cumin for a more robust flavor.
Creamy Bean Soup: For a creamy texture, blend part of the soup and add a splash of heavy cream or coconut milk at the end. This makes the soup velvety and indulgent.
Asian-Inspired: Use miso paste in place of some of the broth and add a dash of soy sauce and sesame oil. Top with green onions and a sprinkle of sesame seeds.

Final Words

Bean soup is one of those dishes that you can tailor to fit any flavor profile or dietary need. It’s hearty, filling, and packed with good-for-you ingredients. Whether you’re making a simple version with just beans and vegetables or adding some protein or spices for extra flavor, you can’t go wrong with this recipe.

And best of all, you don’t have to worry about a complicated process or fancy techniques. It’s all about letting the ingredients shine through with minimal effort. Plus, the leftovers are always just as good (if not better) the next day, making it perfect for meal prep.

Bean Soup Mix Recipe