Recipes on October 1, 2012 by

One Cook, Two Kitchens: 13-Bean Soup with Kielbasa

This recipe comes from Lisa Cook of One Cook, Two Kitchens.  Lisa writes recipes, stories and reviews from her two kitchens, one in an urban downtown condo, and the other, a rural lake house.  A passionate life-long foodie, Lisa believes that the best culinary experiences are shared with friends and family.  Lisa’s mission is to inspire others to seek new culinary adventures in their own kitchens.

As we head into the chilly days of autumn, nothing is more comforting than a steaming bowl of hearty 13-bean soup, full of flavorful smoked meats, and chunks of vegetables.

And nothing is more welcoming to friends and family than the irresistible aroma of this soup simmering away on the stove.

Extra servings of this soup placed in a 2-quart canning jar makes a thoughtful and nutritious gift for students living away from home or an elderly neighbor, as it is loaded with lots of protein and fiber.

This quick-cook method allows the beans to hold their shape, showing off the wonderful variety of Bob’s Red Mill 13-bean soup mix, while offering a variety of complimentary textures. The smokiness of the kielbasa and the mild heat of the chorizo infuse the beans with flavor and create a delectable broth.   The flavor is even better if made a day ahead and gently reheated.

Serve this soup with Bob’s Red Mill corn bread, and you have a complete meal.

This is a very versatile recipe.  The kielbasa and chorizo can be exchanged with other meats, such as smoked ham, a smoked turkey leg, bratwurst, Italian sausage, or turkey sausage.

If you would prefer to skip the step of browning the chorizo (or any other sausage), simply use a fully smoked sausage and slice it up instead

13-Bean Soup with Kielbasa

Serves 6-8


  • 2 cups Bob’s Red Mill 13-Bean Soup Mix
  • 3 quarts of Water
  • 2 Chorizo Sausages
  • 1 lb, Smoked Kielbasa, chopped
  • 1 medium Onion, chopped
  • 2 Celery Stalks, chopped
  • 1 medium Carrot, sliced
  • 2 Garlic Cloves, minced
  • 2 Tbsp Worcestershire Sauce
  • 1Tbsp dried Thyme
  • ½ tsp Pepper
  • 8 cups low-sodium Chicken Broth
  • 1 – 28 ounce can Diced Tomatoes with Juice
  • 1 – 4 ounce can chopped Green Chilies
  • Salt, to taste


Rinse and pick over Bob’s Red Mill 13-bean soup mix.  Place beans in a large soup pot with water.  Bring water to a boil, and boil steadily for 5 minutes.  Remove pot from the direct heat.  Cover, and let stand for one hour.

While the beans stand in the covered pot, take out the Chorizo sausage.  Heat a small frying pan on medium, and remove the meat from the casings into the frying pan.  Fry the sausage until it just brown.  Blot off any excess fat with a paper towel, and set aside.

In bowl, along with sausage, add kielbasa, onion, celery, carrot, garlic, Worcestershire sauce, thyme, and pepper.

When the beans finished, drain thoroughly, and add back to pot along with the kielbasa and other contents of the bowl.

Add chicken broth.

Stir well, bring to a boil, then turn down to very low heat and gently simmer for 2 ½ hours.

Add tomatoes with the juice, and the chilies.

Bring the soup back up to a boil, then reduce and gently simmer for 30 minutes.

Taste the soup, and season with salt, to taste (this will vary depending on the sodium content of the broth and meats).



[…] recipe, which is being featured by Bob’s Red Mill this week, is a hearty bean soup, with smoky overtones from the Kielbasa.  In order to meet publishing […]

[…] using their 13-bean soup mix.  I developed 13-bean soup with Kielbasa, which is featured on the Bob’s Red Mill site this […]

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