13 Bean Soup Recipe: The Ultimate Comfort Food

There’s something incredibly comforting about a big bowl of hearty bean soup, especially on a chilly day. And when that soup is packed with the diverse flavors and textures of 13 different beans? Pure culinary bliss! This 13 bean soup recipe is more than just a meal; it’s a celebration of simple ingredients, slow cooking, and satisfying flavors. It’s the kind of dish that nourishes the body and soul, and it’s surprisingly easy to make, even for beginner cooks. Forget those bland canned soups; this homemade version is bursting with flavor and is guaranteed to become a family favorite.

Why This Recipe Works

This recipe works because it maximizes flavor and minimizes effort. The combination of 13 different beans provides a complex and interesting flavor profile that no single bean could achieve. Soaking the beans overnight helps to reduce cooking time and improves their digestibility. The use of aromatics like onion, garlic, and carrots builds a flavorful base for the soup. And finally, a slow simmering process allows all the flavors to meld together beautifully, creating a rich and satisfying soup that gets even better the next day.

Ingredients

• 1 pound 13 bean soup mix (containing at least 13 different types of beans)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 smoked ham hock or 1/2 pound cooked ham, diced (for a meatier version)
• Optional garnish: chopped fresh parsley, a dollop of sour cream or Greek yogurt

Instructions

1. Soak the Beans: Rinse the 13 bean soup mix thoroughly in a colander. Place the beans in a large pot and cover with at least 8 cups of cold water. Let the beans soak for at least 8 hours, or preferably overnight. This step helps to soften the beans and reduce cooking time.
2. Drain and Rinse: After soaking, drain the beans and rinse them well under cold water. This helps to remove any impurities or starches that may have leached out during soaking.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of olive oil (or other cooking oil) over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
4. Add Garlic and Spices: Add the minced garlic, thyme, oregano, and smoked paprika to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
5. Combine Ingredients: Add the drained and rinsed beans, vegetable broth (or chicken broth), diced tomatoes (undrained), and bay leaf to the pot. If using, add the smoked ham hock or diced ham.
6. Bring to a Boil and Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beans are tender. Stir occasionally to prevent sticking. The longer the soup simmers, the more the flavors will meld together.
7. Season and Adjust: Remove the bay leaf and ham hock (if using). If using the ham hock, shred any meat from the bone and return it to the soup. Season the soup with salt and pepper to taste. You may need to add more broth if the soup becomes too thick.
8. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and a dollop of sour cream or Greek yogurt, if desired. Serve with crusty bread or cornbread for a complete meal.

Tips for Success

• Don’t skip the soaking: Soaking the beans is crucial for reducing cooking time and improving digestibility. If you’re short on time, you can use the quick-soak method: bring the beans to a boil in a pot of water, then remove from heat and let them soak for 1 hour before draining and rinsing.
• Adjust the thickness: If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Alternatively, you can remove a cup or two of the soup, blend it in a regular blender, and then return it to the pot.
• Spice it up: For a spicier soup, add a pinch of red pepper flakes or a chopped jalapeño pepper to the pot along with the other aromatics.
• Add other vegetables: Feel free to add other vegetables to the soup, such as diced potatoes, zucchini, or bell peppers. Add them during the last hour of cooking to prevent them from becoming mushy.
• Use good quality broth: The quality of the broth will significantly impact the flavor of the soup. Use a good quality vegetable or chicken broth, or even homemade broth if you have it.
• Taste and adjust: Taste the soup frequently during cooking and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to achieve the desired flavor.
• Don’t overcook: While you want the beans to be tender, be careful not to overcook them, or they will become mushy.

Storage Instructions

Leftover 13 bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup actually tastes even better the next day as the flavors continue to meld together. You can also freeze the soup for up to 2-3 months. To freeze, let the soup cool completely before transferring it to freezer-safe containers or bags. When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.

FAQ

• Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sauté the aromatics in a skillet before adding them to the slow cooker. Then, combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender.
• Can I make this soup in an Instant Pot? Yes, this soup is also great in the Instant Pot. Sauté the aromatics using the sauté function. Then, add the remaining ingredients, seal the lid, and cook on high pressure for 30-40 minutes, followed by a natural pressure release for 15 minutes.
• What if I can’t find a 13 bean soup mix? You can create your own mix using a variety of dried beans, such as kidney beans, pinto beans, navy beans, black beans, great northern beans, lima beans, lentils, split peas, and chickpeas. Aim for at least 13 different types of beans for the best flavor.
• Can I add meat to this soup? Absolutely! Smoked ham hock is a classic addition, but you can also use diced ham, sausage, or even bacon.
• Is this soup vegetarian/vegan? This recipe is naturally vegetarian. To make it vegan, ensure you use vegetable broth and omit any meat products.

Conclusion

This 13 bean soup recipe is a delicious and nutritious way to enjoy a hearty and satisfying meal. With its diverse flavors and textures, it’s a soup that everyone will love. Whether you’re looking for a comforting weeknight dinner or a healthy and flavorful lunch, this recipe is sure to become a staple in your kitchen. So gather your ingredients, put on your apron, and get ready to enjoy a truly exceptional bowl of bean soup!