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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)


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



Products Used in this Recipe

13 Bean Soup Mix

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Ratings & Comments (10)

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10 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.
Kim August 16, 2014
Excellent! I used Cajun spice instead of chili powder, two large cloves fresh garlic instead of granules, added a zucchini, used a whole medium sized onion, added half a red pepper, added a roasted pasilla pepper, and a few dashes of liquid smoke. Delicious!
Bob's Red Mill February 3, 2015
Soaking your beans for 20 hours will not render them inedible. I recommend continuing the recipe. Because your beans have soaked much longer, you can expect them to cook faster.
Shirley February 3, 2015
Oops, I think I've already mess this up. I have soaked them about 20 hours. Should I cook or just throw away?
Maria March 20, 2015
I'm sorry if this seems gross to anyone. I have had my 13 Bean Soup Mix in the fridge for a while. The sell by date is 11/2011.
I would like to make this recipe, unless someone recommends I throw the beans away. How long should I soak them?
Thank you.
Bob's Red Mill March 23, 2015
As beans age, they lose moisture, become stale and take an extended time to cook. It is not recommended to use beans of this age because their quality will have significantly decreased.

You may soak the beans for 8 hours.

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