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Vegetarian 13 Bean Soup

A vegetarian and vegan recipe for making our 13 Bean Soup Mix.

  • 2 cups 13 Bean Soup Mix
  • 4 cups Vegetable Broth
  • 2 cups Water
  • 1 Tbsp Olive Oil
  • 1 cup Onion chopped
  • 1 Green Bell Pepper chopped
  • 1 Yellow Squash medium-sized, chopped
  • 4 Garlic cloves, minced
  • 2 cans Crushed Tomatoes (14 ounce cans)
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Garlic Granules
  • 1 Salt (to taste)

Directions

Step 1

Wash and soak the 13 Bean Soup Mix overnight. In the morning, drain and rinse beans.

Step 2

In a large pot, bring water and broth to boil with beans. Reduce heat and simmer for 3 hours, or until beans are soft.

Step 3

In a skillet, saute the chopped onion in the oil over medium heat. When the onions are golden, add the garlic, pepper and squash. Cook until soft.

Step 4

Add the cooked vegetables, crushed tomatoes, chili powder, garlic granules and cumin to the pot of beans. Add more water if needed. Simmer 30 minutes. Add salt to desired taste.
Vegetarian 13 Bean Soup

Servings: 8

Rating

*****

Products Used in this Recipe

Entrees
13 Bean Soup Mix

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Ratings & Comments (5)

5 Stars  100%  5
4 Stars 0%  0
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*****

5 Reviews

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*****
dgagnon February 10, 2013
Absolutely scrumptious! With the chili spices, it ends up tasting like a chili soup. A great alternative to chilis with meat. I ended up making a large batch the first time we tried it. Great recipe Chelsea!
*****
Lois Blount February 11, 2013
wonderful recipe...I didn't even need to add salt!
*****
Moda February 6, 2014
Soaked about 18 hours......turned to burned mush with 6 cups liquid in less than a hour and a half. Recipe called for 3 hour simmer. Had to throw it all out. What went wrong?
*****
Bob's Red Mill February 10, 2014
When preparing our Vegetarian 13 Bean Soup recipe, you will want to soak the beans for 8 hours. As soaking softens beans, over soaking will cause them to cook too fast and create the texture you described.
*****
kevin July 8, 2014
Yummm. Perfect. i didn't use water, and used 8 cups no-chicken broth. I added a bag of frozen green beans, and a bag of frozen peas as well, and 1 tbsp basil.

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