Calico Bean Soup Recipe from Mix
Warm, hearty, and brimming with flavor, this Calico Bean Soup Recipe from Mix is the ultimate comfort food for chilly days. Made with an enticing 15-bean mix, aromatic vegetables, and a savory blend of smoked paprika, cumin, and thyme, this soup delivers a wholesome, protein-packed meal in every bite. Slow-simmered to perfection in a rich vegetable or chicken stock with diced tomatoes, this recipe offers a rustic depth of flavor that’s perfect for family dinners or meal prep. Ready in just a few simple steps, it’s both nourishing and easy to make, with optional parsley garnish adding a pop of freshness. Pair with crusty bread or a crisp side salad for a satisfying meal that’s sure to become a household favorite. Great for fans of hearty soups and bean recipes!
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Recipe Information
Ingredients
- 2 cups dry calico bean mix (15-bean mix or mixed dried beans)
- 8 cups vegetable stock or chicken stock
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes (canned)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Rinse the dry calico bean mix thoroughly under cool running water. Remove any small stones or debris, if present.
Place the rinsed beans in a large bowl or pot and cover with water. Soak the beans overnight (or at least 8 hours). Drain and rinse the beans before cooking.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes or until softened.
Stir in the minced garlic, smoked paprika, dried thyme, and ground cumin. Cook for an additional 1-2 minutes until fragrant.
Add the soaked and drained beans, vegetable stock (or chicken stock), diced tomatoes (with their liquid), and the bay leaf to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5-2 hours, or until the beans are tender.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaf before serving. Garnish with freshly chopped parsley, if desired.
Serve the Calico Bean Soup hot with crusty bread or a side salad.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7692 mg | 334% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 45.8 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7876 mg | 168% | |
*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.
