Regular 13 Bean Soup
Warm, hearty, and packed with plant-based protein, this Regular 13 Bean Soup is the ultimate comfort food for any season. Featuring a medley of 13 wholesome beans, this recipe is brimming with fiber, nutrients, and rich flavors brought to life by the perfect blend of aromatic vegetables, crushed tomatoes, and savory spices like smoked paprika, thyme, and oregano. Simmered to perfection with a touch of olive oil and a hint of garlic, this soup is both nourishing and satisfying. Perfect for meal prep or cozy family dinners, it’s a versatile dish that’s vegan, dairy-free, and easy to customize. Serve it piping hot, garnished with fresh parsley, and enjoy a bowl of pure, soul-soothing goodness.
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Recipe Information
Ingredients
- 1 cup 13-bean soup mix
- 8 cups Water
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 medium, peeled and sliced Carrots
- 2 sliced Celery stalks
- 4 minced Garlic cloves
- 1 14.5-ounce can Crushed tomatoes
- 4 cups Vegetable broth
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Rinse the 13-bean soup mix thoroughly and pick out any debris or stones. Place the beans in a large bowl, cover with plenty of water, and soak for 8 hours or overnight. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the soaked 13-bean mix, crushed tomatoes, vegetable broth, and water. Add the bay leaf, dried thyme, oregano, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, or until the beans are tender.
Remove the bay leaf from the soup and adjust seasonings as needed, adding more salt or pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 52.1 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 7059 mg | 150% | |
*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.
