Basic Preparation Instructions for 13 Bean Soup Mix

Our 13 Bean Soup Mix is a perfect base for many types of soups and stew like this 13 Bean Soup with Kielbasa.

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Rating: 3.34
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Servings 8people
Prep Time 10minutes
Cook Time 3-1/2hours
Submitted By Bob's Red Mill Natural Foods
Rating
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  • 2
  • 3
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  • 5
Votes: 289
Rating: 3.34
You:
Rate this recipe!
Servings 8people
Prep Time 10minutes
Cook Time 3-1/2hours
Submitted By Bob's Red Mill Natural Foods
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Ingredients
Ingredients
Instructions
  1. Rinse 2 cups of Bob's Red Mill 13 Bean Soup Mix, then soak overnight in water to cover.
  2. In the morning, drain and rinse the beans. Combine the beans with 2-1/2 quarts of water and ham hock; bring to a boil.
  3. Reduce heat and simmer until beans are soft, 3 to 3-1/2 hours.
  4. Add onion, tomato sauce or tomatoes and seasonings. Simmer for 30 minutes.
Recipe Notes

*For an interesting variation, try using our Bean Soup Seasoning Mix - we do all the spice mixing for you!

Products Used in this Recipe
Recipe Comments

18 thoughts on “Basic Preparation Instructions for 13 Bean Soup Mix

    1. Recipe Specialist

      To prepare our 13 Bean Soup Mix in a slow cooker, cook on low for 8 hours or on high for 5 hours.

      Reply
    1. recipe specialist

      In place of 1 smoked ham hock, you can substitute any of the following (2-4 ounces of each): chopped salted pork , chopped smoked bacon, chopped smoked ham, smoked sausage, or one ham bone. If you’re looking for a vegetarian substitute, try using vegetable broth/stock in place of water as your cooking liquid. Caramelized onions or roasted garlic also add a rich and mellow smoky flavor.

      Reply
    1. recipe specialist

      Hi Soryl,
      You can use this soup mix in a pressure cooker- I would recommend following your machine’s suggested cooking time for beans. There is no need to pre-soak the beans if you are using a pressure cooker for this mix.

      Reply
  1. Vincent M

    Note: Cover your pot with a lid, and babysit the beans.

    I boiled then simmered 2.5 quarts of water and beans in a large pot as instructed, however after an hour and a half all of the water had evaporated and the beans were sizzling. I’m lucky I caught it before it started to burn. I added another 2.5 quarts of water, brought it to another boil, put it to a simmer, and this time covered the pot. The water didn’t boil away nearly as quickly. Lesson learned.

    May new cooks learn from my mistake: When boiling be sure to cover the pot and to check it every hour or so.

    Reply
    1. recipe specialist

      Hello,
      Thank you for your question. You can remove the ham hock, let it cool, and then shred the meat and add it back into your soup if you prefer. Otherwise, you can remove the ham hock and discard after the soup is finished cooking.

      Reply
    1. recipe specialist

      Hi Jennie,
      It depends on your preference, but chili powder, smoked paprika, garlic powder, dried oregano, onion powder, dried basil, dried thyme, freshly ground black pepper, sea salt, white pepper, cumin, and cayenne pepper would all be good additions. You might enjoy the spice blend in this recipe that features this mix.

      Reply
    1. recipe specialist

      Hello,
      Our Fava Beans actually only need to be cooked for about 45 minutes and do not need to be soaked overnight. You could add them to the other beans later in the cooking process (after you soak the beans, drain, and then boil them for an hour or so), or you could cook them separately and add them toward the end when you add the rest of the ingredients.

      Reply

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