14 Bean Soup
Warm, hearty, and packed with flavor, this 14 Bean Soup is the ultimate comfort food that combines the richness of legumes with vibrant vegetables and aromatic spices. Featuring a colorful mix of 14 different beans, this wholesome recipe is as nutritious as it is satisfying, offering a high-protein, fiber-rich meal perfect for chilly evenings or busy weeknights. Infused with a smoky depth from optional sausage and brightened with fresh parsley and a splash of lemon juice, this versatile soup can be tailored to suit both vegetarian and meat-lover preferences. With slow-simmered goodness and easy prep, it’s a one-pot wonder that serves as the perfect centerpiece for cozy family dinners. Keywords: 14 bean soup, high-protein soup, hearty soup recipe, comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 1 pound 14-bean soup mix
- 8 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 2 medium Carrots, sliced
- 2 Celery stalks, chopped
- 3 Garlic cloves, minced
- 4 cups Chicken or vegetable broth
- 14.5 ounces Canned diced tomatoes (with juices)
- 8 ounces Smoked sausage, sliced (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional)
- 1 tablespoon Lemon juice (optional)
Instructions
Rinse the 14-bean mix under cold water and pick out any debris or damaged beans.
Place the beans in a large bowl and cover with water. Let them soak overnight or for at least 8 hours.
Drain and rinse the soaked beans, then set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken or vegetable broth, diced tomatoes with juices, and water. Add the soaked beans, smoked sausage (if using), salt, pepper, paprika, and bay leaf.
Stir to combine and bring the soup to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer for 90-120 minutes, stirring occasionally, until the beans are tender.
Taste and adjust seasoning if needed. If desired, stir in fresh parsley and a squeeze of lemon juice for brightness.
Remove the bay leaf before serving.
Ladle the soup into bowls and enjoy!
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 8727 mg | 379% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 83.9 g | 300% | |
| Total Sugars | 42.2 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 8004 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
