Are you looking for a nutritious and delicious way to warm up on a chilly day? Look no further than bean soup! With its rich flavor, tender texture, and impressive nutritional profile, bean soup is a staple in many cuisines around the world. And with 16 different recipe variations to choose from, you’re sure to find one that suits your taste buds and dietary needs.
From classic combinations like ham and fresh herbs, to spicy twists with chorizo and smoky flavors with bacon, our selection of 16 bean soup recipes offers something for everyone. Whether you’re a vegetarian looking for a hearty and healthy option, or a meat-lover seeking a comforting bowl of goodness, we’ve got you covered.
In this article, we’ll explore the world of bean soup, highlighting the best recipes to make your taste buds do the happy dance. So grab a spoon, get cozy, and let’s dive in!
Classic 16 Bean Soup with Ham
This hearty soup is a staple of American cuisine, made with a variety of beans and ham for added smoky flavor.
Ingredients:
– 1 pound dried 16-bean mix (such as Navy, Pinto, Black, and Kidney)
– 2 cups water
– 1 pound smoked ham hocks or 4 slices of cooked ham
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the beans, then combine them with the ham hocks or cooked ham, onion, garlic, thyme, salt, and pepper in a large pot.
3. Add enough water to cover the ingredients by about an inch.
4. Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
5. Remove the ham hocks or cooked ham from the pot, and let it cool slightly before shredding it into bite-sized pieces.
Cooking Time: About 1 hour
Vegetarian 16 Bean Soup with Fresh Herbs
Warm up on a chilly day with this comforting and flavorful vegetarian soup. A medley of 16 beans, fresh herbs, and aromatic spices come together to create a nourishing and delicious meal.
Ingredients:
– 1 cup dried mixed beans (such as kidney, black, pinto, and navy)
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, combine the mixed beans, vegetable broth, onion, garlic, carrots, celery, thyme, and rosemary.
2. Bring to a boil, then reduce heat and simmer for 45 minutes or until the beans are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley and cilantro if desired.
Cooking Time: 45 minutes
Spicy 16 Bean Soup with Chorizo
This hearty soup combines the rich flavors of chorizo sausage, smoky paprika, and a medley of 16 beans for a truly satisfying meal.
Ingredients:
– 1 lb dried 16 bean mix
– 2 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 lb chorizo sausage, sliced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the beans and soak them in water overnight.
2. Drain and rinse the beans again.
3. In a large pot, heat the olive oil over medium-high. Add the onion and garlic; cook until the onion is translucent.
4. Add the chorizo sausage and cook, breaking it apart with a spoon, until browned.
5. Add the bell pepper and cook until tender.
6. Add the soaked beans, water, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
Cooking Time: 1 hour
Servings: 6-8
Slow Cooker 16 Bean Soup
This comforting soup is a staple of many households, packed with protein-rich beans and vegetables that simmer all day to perfection in the slow cooker. With just a few simple steps, you’ll have a warm and satisfying meal ready for your family.
Ingredients:
– 1 pound dried 16-bean mix
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can diced tomatoes
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Add the onion, garlic, carrots, and celery to the slow cooker.
2. Pour in the canned tomatoes, chicken broth, and thyme.
3. Rinse the 16-bean mix and add it to the slow cooker.
4. Season with salt and pepper to taste.
5. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 4-10 hours
Creamy 16 Bean Soup with Coconut Milk
Savor the rich flavors of this hearty and nutritious soup, packed with a variety of beans and creamy coconut milk.
Ingredients:
– 1 pound dried 16-bean mix (such as Great Northern, kidney, and black beans)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the beans and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the vegetable broth, diced tomatoes, soaked beans, cumin, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour or until the beans are tender.
4. Stir in the coconut milk and continue to simmer for an additional 10-15 minutes.
5. Taste and adjust the seasoning as needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 2 hours
16 Bean Soup with Kale and Sausage
This comforting soup is a perfect blend of protein-rich sausage, nutrient-dense kale, and fiber-packed beans. It’s a great way to warm up on a chilly day.
Ingredients:
– 1 pound dried 16-bean mix
– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 bunch kale, stems removed and leaves chopped
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Rinse the beans and soak them in water overnight. Drain and set aside.
2. Cook the sausage in a large pot over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the olive oil, onion, and garlic; cook until the onion is translucent, about 5 minutes.
4. Add the chicken broth, water, soaked beans, and kale to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
5. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Smoky 16 Bean Soup with Bacon
A hearty and flavorful soup that’s perfect for a chilly day, this Smoky 16 Bean Soup with Bacon combines the richness of smoked beans with the savory goodness of crispy bacon.
Ingredients:
– 1 pound dried 16 bean mix
– 6 slices of thick-cut bacon, cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 8-10 minutes.
2. Remove the bacon from the pot, leaving the drippings behind. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cumin, smoked paprika, and beans to the pot. Stir to combine.
4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with additional bacon if desired.
Cooking Time: 1 hour
16 Bean Soup with Tomatoes and Spinach
This hearty soup is a perfect blend of flavors and textures, featuring a mix of 16 different beans, fresh tomatoes, and nutritious spinach. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 pound dried mixed beans (such as kidney, black, pinto, and more)
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Rinse the mixed beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the beans, then transfer them to a large pot with 2 cups of fresh water.
3. Add diced tomatoes, onion, garlic, spinach, oregano, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Italian-Style 16 Bean Soup with Pasta
A hearty and comforting soup that’s perfect for a cozy evening meal, this Italian-style bean soup is loaded with protein-rich beans, tender pasta, and a rich tomato broth.
Ingredients:
– 1 pound dried 16-bean mix (such as Great Northern, kidney, black, and pinto beans)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups chicken broth
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the beans and soak them in water overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the crushed tomatoes, chicken broth, soaked beans, and pasta to the pot. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the beans are tender and the pasta is cooked.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 50 minutes
16 Bean Soup with Corn and Bell Peppers
This comforting soup is a perfect blend of beans, corn, and bell peppers, simmered together to create a flavorful and nutritious meal.
Ingredients:
– 1 pound dried 16 bean mix (or substitute with any combination of white, kidney, black, and pinto beans)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups corn kernels
– 2 large bell peppers, chopped
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the beans and soak them in water overnight. Drain and rinse again.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add corn, bell peppers, vegetable broth, cumin, salt, and pepper. Stir to combine.
4. Add the soaked beans and bring to a boil. Reduce heat, cover, and simmer for 1-2 hours or until beans are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 1-2 hours
Hearty 16 Bean Soup with Beef
This comforting soup is a perfect blend of tender beef, flavorful beans, and rich broth, making it a satisfying meal for any time of the year. With its hearty texture and robust flavor, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound beef brisket or chuck roast, cut into bite-sized pieces
– 16 bean mix (such as kidney, pinto, black, and navy beans)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– 1 bay leaf
– 4 cups beef broth
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper, to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. In a large pot, brown the beef over medium-high heat. Remove from pot and set aside.
2. Add onion, garlic, cumin, paprika, and oregano to the pot. Cook until onion is translucent.
3. Add beans, bay leaf, and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Add browned beef back to the pot and simmer for an additional 30 minutes or until beans are tender.
5. Stir in diced tomatoes and season with salt and pepper to taste.
Cooking Time: About 2 hours
16 Bean Soup with Sweet Potatoes
This comforting soup is a perfect blend of protein-packed beans, sweet potatoes, and aromatic spices. It’s a great way to use up leftover vegetables and makes for a nutritious meal or lunch.
Ingredients:
– 1 pound dried 16-bean mix
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the sweet potatoes, cumin, and smoked paprika. Cook for 5 minutes.
3. Add the dried beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
16 Bean Soup with Quinoa and Avocado
This comforting soup is a nutritional powerhouse, packed with fiber-rich quinoa, creamy avocado, and protein-packed beans. It’s the perfect meal for a chilly evening or a quick lunch.
Ingredients:
– 1 cup dried 16 bean mix
– 2 cups water
– 1 cup cooked quinoa
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 1 ripe avocado, diced
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Rinse the dried beans and soak them in water for at least 8 hours or overnight. Drain and rinse again.
2. In a large pot, combine the soaked beans, 2 cups of water, onion, garlic, and red bell pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
3. Add the cooked quinoa, diced tomatoes, cilantro, salt, and pepper to the pot. Simmer for an additional 10 minutes.
4. Stir in the diced avocado just before serving.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: About 2 hours
16 Bean Soup with Lemon and Dill
This hearty soup combines the natural sweetness of beans with a burst of citrusy flavor from lemon and a hint of freshness from dill. Perfect for a cozy lunch or dinner, this recipe is a delightful twist on traditional bean soups.
Ingredients:
– 1 cup dried mixed beans (such as kidney, black, and pinto), rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add the beans, broth, diced tomatoes, lemon juice, and dill. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with additional fresh dill if desired.
Cooking Time: 30-40 minutes
16 Bean Soup with Carrots and Celery
This comforting soup is a perfect blend of flavors, textures, and nutrients. With its rich bean broth, tender carrots, and crunchy celery, it’s a great option for a cozy meal or as a quick lunch.
Ingredients:
– 1 pound dried beans (16-bean mix), soaked overnight and drained
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 onion, chopped
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, carrots, and celery in a little water until tender.
2. Add the soaked beans, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
16 Bean Soup with Barley and Mushrooms
This rich and comforting soup is a perfect blend of textures and flavors, featuring 16 different types of beans, nutty barley, and earthy mushrooms. A delicious and nutritious meal that’s sure to warm your belly and soul.
Ingredients:
– 1 cup dried mixed beans (16 bean blend)
– 2 cups water
– 1/2 cup pearl barley
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Rinse the beans and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
4. Add the barley and beans to the pot. Pour in the water, making sure the beans are covered.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the beans are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Summary
Discover 16 delicious and nutritious bean soup recipes that are sure to warm your belly and nourish your body. From classic ham-based soups to vegetarian options featuring fresh herbs, there’s something for everyone. Spice up your mealtime with chorizo or bacon, add some creamy coconut milk, or go green with kale and sausage. With a range of ingredients and flavors, these hearty bean soup recipes are perfect for any occasion.
