10 bean soup recipe

Written ByJenny Smyth Posted on
10 bean soup recipe
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The Best 10 bean soup recipe

I’m so excited to share with you my family’s favorite 10 bean soup recipe. This hearty soup has been a staple in our household for years, and for good reason. It’s a perfect blend of flavors and textures that will leave you feeling full and satisfied.

The best part? It’s incredibly easy to make and can be customized to suit your taste preferences. I’ve been making this soup for my kids since they were little, and now they’re grown with kids of their own, they still beg me to make it for them whenever they come over.

There’s something about the combination of beans, vegetables, and spices that just makes everyone happy. And let’s be real, who doesn’t love a good soup on a chilly day? This recipe is a game-changer for anyone looking to add some variety to their meal routine.

Plus, it’s packed with nutrients and is a great way to get your daily dose of fiber and protein. I’ve served this soup at countless family gatherings, potlucks, and even as a comforting meal after a long day. My friends and family all rave about it, and I’m sure you will too!

I like to think that this soup is more than just a meal – it’s a hug in a bowl. The aroma of simmering beans and vegetables wafting through the house is enough to make anyone feel welcome and loved. And when you take that first spoonful…

oh boy, it’s like a party in your mouth! So go ahead, give this recipe a try, and see why it’s been a beloved favorite in our household for so long.

10 Bean Soup

10 Bean Soup

4.9 from 1174 votes

A hearty and nutritious soup made with a blend of ten different beans, simmered with vegetables and aromatics. This comforting soup is perfect for a filling meal and packed with protein and fiber.

Prep Time20 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans

1/4 cup dried kidney beans
1/4 cup dried pinto beans
1/4 cup dried black beans
1/4 cup dried navy beans
1/4 cup dried great northern beans
1/4 cup dried chickpeas
1/4 cup dried lentils
1/4 cup dried split peas
1/4 cup dried adzuki beans
1/4 cup dried mung beans

For the Soup Base

1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Rinse all dried beans thoroughly under cold water.
2Place them in a large bowl, cover with water by 2 inches, and let soak for at least 8 hours or overnight.
3Drain and rinse the beans before using.
4Heat olive oil in a large pot over medium heat.
5Add diced onion, carrots, and celery, and cook for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
6Stir in minced garlic and cook for 1 minute until fragrant.
7Add the drained beans, diced tomatoes with their juices, vegetable broth, bay leaves, dried thyme, and smoked paprika to the pot.
8Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot.
9Simmer the soup for 1.
5 to 2 hours, stirring occasionally, until all beans are tender and the soup has thickened.
10The beans should be easily mashed with a fork when done.
11Season with salt and black pepper to taste.
12Remove the bay leaves from the soup.
13Ladle the soup into bowls and garnish with fresh chopped parsley.
14Serve hot with crusty bread or a side salad.

🔧Equipment

Large bowl
Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 55g🥦Dietary Fiber: 18g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For a quicker version, use canned beans (rinsed and drained) and reduce simmering time to 30 minutes. You can also add a ham hock or smoked sausage for a meatier flavor.

Watch Video Of How 10 Bean Soup Works

This 10 bean soup recipe is always a hit with my family and friends alike. It’s perfect for any occasion – whether you’re looking for a comforting meal after a long day or want something hearty to serve at your next family gathering.

The best part? It stores beautifully in the fridge or freezer for up to 5 days or 3 months respectively.

Reheating is also super easy – simply heat up individual portions on the stovetop or in the microwave until warmed through. Serve hot with some crusty bread or over rice for an added bonus.

❓ Frequently Asked Questions About 10 Bean Soup

Q: What type of beans are used in this recipe?

This recipe uses a combination of 10 different types of beans, including kidney beans, black beans, chickpeas, cannellini beans, Great Northern beans, navy beans, pinto beans, cranberry beans, flageolet beans, and butterbeans.

Q: Can I use canned beans instead of dried?

Yes, you can use canned beans if you prefer. However, keep in mind that using canned beans will change the flavor and texture of the soup slightly.

Q: How long does the soup take to cook?

The cooking time for this soup is approximately 1 hour 30 minutes. This includes the time it takes to soak the dried beans overnight.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic in a pan before adding all the ingredients to the slow cooker.

Q: What if I don’t have any vegetable broth?

No problem! You can substitute water or another broth substitute of your choice if you don’t have vegetable broth on hand.

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