This 16-bean soup is healthy, delicious and filling, so you can count on it to satisfy the whole family. Bonus: You can make a big pot of this hearty soup from a handy bean mix.
16-Bean Soup
Get your bean fix (and your plant protein) with this 16-bean soup recipe, a hearty, nourishing dish that makes for a fantastic dinner, especially in fall and winter. Sixteen types of beans are simmered with a hefty dose of flavors and spices for a soup that’s equal parts comforting and delicious. Keep in mind that this is meant to be a versatile recipe, so you should feel free to add meat or veggies and play around with the seasonings. When the leaves start to change color and the temperature drops, it’s time to cozy up with a bowl of this soup, ideally by a crackling fire. Hello, soup season.
16-Bean Soup Ingredients
- 16-bean soup mix: This soup mix is the ultimate in convenience, but if you want to reduce your sodium intake, don’t use the seasoning packet that comes with the soup; use your own seasonings instead.
- Onion: Onion is a staple ingredient in this soup recipe (and most soup recipes) because of the depth and flavor it adds.
- Garlic: Feel free to up the garlic, as this soup tastes great with a garlicky flavor.
- Chili powder: Chili powder adds a nice warming sensation to 16-bean soup.
- Hot pepper sauce: You can skip the hot pepper sauce if you’re not a fan of spice.
- Bay leaf: Especially because you let this soup simmer for hours, the bay leaf will really help to enhance the overall flavor profile. (Remember to remove it before serving.)
- Stewed tomatoes: The recipe calls for canned stewed tomatoes, but canned crushed tomatoes would work well too.
- Lemon: Adding a dash of fresh lemon juice at the end of the cooking process helps to brighten and balance the soup’s flavors.
Directions
Step 1: Combine all the ingredients and cook the soup
First, set aside the seasoning packet from the beans. Sort the beans and rinse them with cold water. Place the beans in a Dutch oven, and add water to cover them by 2 inches. Bring the beans to a boil and boil for two minutes.
Remove the beans from the heat, then cover them and let them stand for one to four hours, or until they’re softened. Drain and rinse the beans, discarding the liquid.
Return the beans to the pan and add the seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce and bay leaf, plus the water.
Reduce the heat, then cover and simmer for 2 hours and 30 minutes to 3 hours, or until the beans are tender. Add the tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard the bay leaf and serve.
16-Bean Soup Variations
- Substitute chicken or vegetable broth: You can use regular or low-sodium chicken broth or veggie broth instead of water for an extra punch of flavor.
- Blend half the soup: Want a thicker texture? Use an immersion blender to puree half the soup.
- Add meat protein: Ham or bacon will add a meaty, smoky flavor to this soup.
- Soak the beans overnight: Soaking the beans overnight will help them cook faster and more evenly.
How to Store 16-Bean Soup
Store your 16-bean soup in an airtight container in the refrigerator.
How long does 16-bean soup last?
Your 16-bean soup will last five or six days if cooled down and then properly refrigerated.
16-Bean Soup Tips
Do I have to use a Dutch oven for my 16-bean soup?
Any heavy pot will work just fine. That said, Dutch ovens are designed for slow cooking and can hold a lot of liquid, making them well suited for cooking soups.
What should I serve with my 16-bean soup?
A loaf of crusty bread is practically an essential side for this soup. A green salad would also be a good accompaniment to balance out a light meal.
Can I use a slow cooker or Instant Pot for this soup?
Yes! If using a slow cooker, cook on low for eight hours or on high for four hours. If using an Instant Pot, cook on high for at least an hour or so.
16-Bean Soup
Prep Time
10 min
Cook Time
2 hours 45 min
Yield
10 servings (2-1/2 quarts)
Ingredients
- 1 package (12 ounces) 16-bean soup mix
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 bay leaf
- 8 cups water
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 tablespoon lemon juice
Directions
- Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
- Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.
- Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.
Nutrition Facts
1 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 881mg sodium, 26g carbohydrate (3g sugars, 13g fiber), 8g protein.
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Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."
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