nine bean soup recipe

Written ByJenny Smyth Posted on
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The Best nine bean soup recipe

I first discovered nine bean soup recipe while browsing through a cookbook at my local library. I was immediately drawn to its simplicity and the fact that it’s made with a variety of beans, which I had never tried before. The recipe itself is a traditional one from the southern United States, where it’s often served at family gatherings and church potlucks.

I decided to give it a try, and I’m so glad I did. My family loves this soup, and it’s become a staple in our household. It’s perfect for a weeknight dinner or for when we have guests over.

The best part about this recipe is that it’s incredibly easy to make and requires very little prep time. Simply soak the beans overnight, then sauté them with some onions and garlic before simmering them in broth until they’re tender. Season with salt and pepper to taste, and you’re done!

This soup has a rich, hearty flavor that’s sure to become a favorite in your household too. My kids love helping me make it because they get to use the Instant Pot, which is always a fun experience for them. And let’s not forget about the health benefits – this soup is packed with fiber, protein, and all sorts of good stuff that’ll keep you feeling full and satisfied long after dinner is over.

As an added bonus, this soup freezes beautifully, so you can make a big batch and enjoy it throughout the week or even store it away for later use.

Nine Bean Soup

Nine Bean Soup

4.6 from 1355 votes

A hearty and nourishing soup made with a blend of nine different beans, simmered with aromatic vegetables and herbs. This protein-packed dish is perfect for a comforting meal on a cold day.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans

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

For the Soup Base

2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
8 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 for garnish

👨‍🍳Directions

1Rinse all nine types of beans thoroughly under cold running water.
2Place them in a large bowl and cover with water by 2 inches, then soak overnight or for at least 8 hours.
3Drain and rinse the soaked beans before using.
4In a large pot or Dutch oven, heat the olive oil over medium heat.
5Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
6Stir in the 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.
8Stir everything together to combine, then bring the soup to a boil over high heat.
9Once boiling, reduce the heat to low and cover the pot with a lid.
10Let the soup simmer gently for 2 to 2.
5 hours, stirring occasionally, until all the beans are tender and easily mashed with a fork.
11The lentils and split peas will break down and thicken the soup naturally.
12Remove the bay leaves from the soup and season with salt and black pepper to taste.
13If the soup is too thick, add more broth or water to reach your desired consistency.
14Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Colander for rinsing beans

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 15g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: For a quicker version, you can use canned beans, but reduce the simmering time to 30 minutes. The soup freezes well for up to 3 months. Adjust the seasoning with a splash of lemon juice or vinegar before serving to brighten the flavors.

Watch Video Of How Nine Bean Soup Works

Nine bean soup is always a good idea for any occasion – whether you’re hosting a family gathering or just need something comforting after a long day.

The best part about this recipe is how versatile it is – you can serve it as is or add some crusty bread on the side for dipping into that savory broth.

My kids love helping me serve this up because they get to be creative with their portions – sometimes we’ll have big ol’ bowls full of it or smaller cups if we’re feeling fancy.

❓ Frequently Asked Questions About Nine Bean Soup

Q: What type of beans should I use in nine bean soup?

A: You can use any combination of dried beans you like – kidney beans, pinto beans, black beans, or even navy beans will work well. Just be sure to soak them overnight before using them in the recipe.

Q: Can I make nine bean soup in a slow cooker?

A: Yes, you can definitely make this soup in a slow cooker! Simply sauté the onions and garlic beforehand, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

Q: How do I store leftover nine bean soup?

A: You can store leftover nine bean soup in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. When reheating, simply add some water or broth if the soup has thickened up too much.

Q: Can I make nine bean soup without using any meat?

A: Absolutely – just omit the bacon or ham if you prefer a vegetarian version of this recipe.

Q: How many servings does nine bean soup make?

A: This recipe makes approximately 6-8 servings depending on serving size.

Q: Can I use canned beans instead of dried beans?

A: While you can certainly use canned beans as a substitute in nine bean soup, keep in mind that they’ll have a softer texture than dried beans.

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