30+ Deliciously Hearty 16-Bean Soup Recipes to Warm Your Soul

If you’re looking for a hearty, wholesome, and budget-friendly meal, then 16-bean soup is the answer.

Not only is it packed with flavor, but it’s also loaded with nutrients, making it a perfect choice for a filling meal that will keep you satisfied.

The versatility of the 16-bean mix allows you to customize your soup with different flavors, spices, and ingredients, from smoky and spicy to light and fresh.

Whether you prefer slow-cooked comfort or a quick weeknight dinner, these 30+ 16-bean soup recipes will offer a variety of options to keep your taste buds excited.

In this blog post, we’ve compiled a collection of mouthwatering 16-bean soup recipes, each one offering something unique.

Whether you’re craving a smoky sausage soup, a light lemon herb version, or a comforting vegan option, these recipes will inspire you to get cooking.

Plus, we’ll show you how to make the most of dried beans, helping you create a hearty soup that’s both nourishing and satisfying.

30+ Deliciously Hearty 16-Bean Soup Recipes to Warm Your Soul

16-bean soup is more than just a meal; it’s an experience.

The variety of beans in each recipe creates a rich, textured base that can be enhanced with a wide range of ingredients.

From bold and spicy to light and citrusy, these 30+ 16-bean soup recipes offer something for everyone, making it easy to enjoy a flavorful, nourishing dish no matter what your taste preferences are.

So, whether you’re cooking for yourself, a family dinner, or meal prepping for the week ahead, these recipes will become your go-to guide for delicious, soul-warming soups.

Grab your favorite bean mix and get ready to dive into the world of 16-bean soup!

Hearty Italian 16-Bean Soup

This Hearty Italian 16-Bean Soup is a comforting, nutrient-packed meal that’s perfect for cozy evenings. With a blend of beans and Italian-inspired ingredients like tomatoes, herbs, and spices, this soup brings rich, bold flavors to every spoonful. The beans add a satisfying heartiness, while Italian sausage and fresh vegetables enhance the soup’s earthy depth, making it an irresistible option for soup lovers seeking warmth and robust flavors.

Ingredients

• 1 lb. dried 16-bean mix (soaked overnight and drained)
• 1 tbsp olive oil
• 1 lb Italian sausage, removed from casing
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• 6 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Parmesan cheese for topping (optional)

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
3. Add Vegetables: Stir in the onions, carrots, celery, and garlic. Cook for 5 minutes, or until the vegetables are softened.
4. Combine Ingredients: Add the drained beans, tomatoes, oregano, basil, and red pepper flakes (if using). Stir well to mix.
5. Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth if needed.
6. Season and Serve: Season with salt and pepper to taste. Ladle into bowls, top with fresh basil or parsley, and sprinkle with Parmesan cheese if desired.

This Hearty Italian 16-Bean Soup is a comforting bowl of goodness that brings Italian flavors to life in a wholesome, filling meal. Each bite is packed with tender beans, juicy sausage, and a savory blend of herbs. Serve with crusty bread or a light salad, and you have a meal that’s hearty enough to satisfy everyone at the table. Enjoy the warmth and rich flavors that this soup brings to your mealtime!

Spicy Southwest 16-Bean Soup

If you’re a fan of bold flavors and a hint of spice, this Spicy Southwest 16-Bean Soup is for you. Loaded with beans, spices, and vibrant vegetables, this soup brings a Southwestern twist to the traditional bean soup. The chili powder, cumin, and smoked paprika create a smoky heat that pairs wonderfully with a medley of beans, corn, and tomatoes, giving this dish a Tex-Mex flavor profile that will warm you from the inside out.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 1 tbsp olive oil
• 1 lb ground turkey or beef
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 jalapeños, seeded and minced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes with green chiles
• 1 cup frozen corn
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 6 cups beef or vegetable broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Cook the Meat: In a large pot, heat olive oil over medium heat. Add the ground turkey or beef and cook until browned, breaking it up with a spoon.
3. Add Vegetables and Spices: Stir in the onions, red bell pepper, jalapeños, and garlic. Sauté for 5-7 minutes, or until vegetables are soft. Add chili powder, cumin, and smoked paprika, stirring to coat the veggies.
4. Combine Ingredients: Add the drained beans, diced tomatoes with green chiles, and frozen corn. Stir to combine.
5. Simmer the Soup: Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth as needed.
6. Season and Serve: Season with salt and pepper to taste. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges for extra zest.

This Spicy Southwest 16-Bean Soup is a delicious twist on bean soup, with its smoky spices and bright flavors. The variety of beans adds texture and depth, while the Southwest spices and veggies give it a unique flair. Garnished with fresh cilantro and a squeeze of lime, each bowl is filled with comforting warmth and a subtle kick. Perfect for a chilly evening, this soup will satisfy any craving for something hearty and a little spicy.

Creamy Vegan Coconut Curry 16-Bean Soup

Indulge in a rich, creamy, and plant-based delight with this Creamy Vegan Coconut Curry 16-Bean Soup. The coconut milk, curry powder, and ginger give this soup a delightful warmth and exotic flavor profile that makes it both comforting and exciting. Full of fiber, protein, and nutrients, this vegan soup is a healthful way to enjoy an innovative take on 16-bean soup, with flavors inspired by Thai cuisine.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 carrots, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and red chili flakes for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté Vegetables and Spices: In a large pot, heat the coconut oil over medium heat. Add the onion, carrots, and bell pepper, and sauté for 5-7 minutes until softened. Stir in the garlic, ginger, curry powder, and turmeric, cooking for another minute until fragrant.
3. Combine Ingredients: Add the drained beans, coconut milk, and vegetable broth to the pot. Stir well to combine.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally, adding more broth if needed.
5. Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro, a squeeze of lime, and red chili flakes for extra heat if desired.

This Creamy Vegan Coconut Curry 16-Bean Soup is a fusion of textures and flavors that’s hard to resist. The coconut milk creates a silky smoothness, while the curry and turmeric add aromatic depth. Perfectly vegan, this soup is packed with plant-based goodness that’s satisfying, nourishing, and packed with delicious layers of flavor. Serve it with naan or rice for a hearty, exotic meal that’s ideal for any night of the week.

Savory Smoky 16-Bean Bacon Soup

This Savory Smoky 16-Bean Bacon Soup brings a rich, smoky taste with the addition of crispy bacon, smoked paprika, and hearty beans. The beans soak up all the flavors, giving you a deeply satisfying and comforting dish that’s perfect for chilly days. This soup is ideal for those who crave smoky and savory notes, with tender beans and vegetables in every bite.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 8 slices of bacon, chopped
• 1 onion, chopped
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (15 oz) fire-roasted tomatoes
• 1 tsp smoked paprika
• 6 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel, leaving about 1-2 tablespoons of bacon fat in the pot.
3. Add Vegetables: Add the onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
4. Combine Ingredients: Add the drained beans, fire-roasted tomatoes, and broth. Stir to combine.
5. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
6. Season and Serve: Season with salt and pepper to taste. Serve topped with the crispy bacon pieces and a sprinkle of fresh parsley.

This Savory Smoky 16-Bean Bacon Soup offers a deliciously smoky flavor with crispy bacon bits adding a delightful texture. Each spoonful of tender beans, vegetables, and the smoky essence is pure comfort, making this soup a go-to on cold nights. Serve with a side of crusty bread to soak up all the flavors, and enjoy the warm satisfaction this smoky soup brings to the table.

Lemon Herb Mediterranean 16-Bean Soup

Bright, fresh, and herbaceous, this Lemon Herb Mediterranean 16-Bean Soup is a perfect combination of hearty beans and zesty flavors. This soup incorporates lemon juice, fresh dill, and Mediterranean herbs, bringing a unique, refreshing twist to classic bean soup. It’s light yet filling, with beans providing protein and fiber, while herbs and lemon add an aromatic freshness that sets this soup apart.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp dried oregano
• 6 cups vegetable broth
• 1 lemon, juiced (plus zest of 1/2 lemon)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté Vegetables and Herbs: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic, thyme, rosemary, and oregano, cooking for another minute until fragrant.
3. Combine Ingredients: Add the drained beans and vegetable broth to the pot, stirring well to mix.
4. Simmer the Soup: Bring the mixture to a boil, then lower the heat and cover. Let the soup simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
5. Add Lemon and Season: Stir in the lemon juice and zest, and season with salt and pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls and top with fresh dill or parsley.

This Lemon Herb Mediterranean 16-Bean Soup offers a delightful fusion of zesty and earthy flavors, making it both refreshing and comforting. The lemon juice brightens each bite, while herbs infuse a rich aroma, transforming the humble bean soup into a Mediterranean-inspired delight. This light yet filling soup pairs wonderfully with pita bread or a simple salad for a wholesome meal any time of year.

Indian Spiced 16-Bean Curry Soup

Experience the exotic flavors of Indian cuisine with this Indian Spiced 16-Bean Curry Soup. Inspired by traditional dal, this dish combines a variety of beans with aromatic spices like cumin, turmeric, and coriander, bringing warm and savory layers of flavor. Creamy coconut milk adds richness, making this vegan soup both nourishing and luxurious.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 1 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté Aromatics and Spices: In a large pot, heat coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry powder, cumin, coriander, and turmeric, cooking for another minute until fragrant.
3. Combine Ingredients: Add the drained beans, coconut milk, and vegetable broth. Stir well to combine.
4. Simmer the Soup: Bring the soup to a boil, then lower the heat to a simmer. Cover and let cook for 1.5 to 2 hours, or until beans are tender, stirring occasionally.
5. Season and Serve: Season with salt and pepper to taste. Serve with a sprinkle of fresh cilantro for garnish.

This Indian Spiced 16-Bean Curry Soup is a flavorful, plant-based meal with a creamy coconut curry base. The warm spices add a bold depth, while coconut milk adds a luscious texture, creating a comforting, aromatic dish that feels like a warm hug. Perfect with rice or naan, this exotic twist on bean soup will satisfy your cravings for something both nourishing and deliciously unique.

Spicy Southwest 16-Bean Soup

This Spicy Southwest 16-Bean Soup combines the heat of chili peppers with the smoky depth of cumin and paprika. Packed with fiber-rich beans, vegetables, and a touch of heat from jalapeños, this vibrant soup is a perfect balance of spice and richness. The flavors meld together perfectly, creating a hearty and satisfying dish that brings the bold flavors of the Southwest to your bowl.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1-2 jalapeños, diced (seeds removed for less heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 can (15 oz) diced tomatoes with green chilies
• 6 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté Vegetables and Spices: Heat olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, and jalapeños, cooking until softened, about 5-7 minutes. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute.
3. Combine Ingredients: Add the soaked beans, diced tomatoes, and broth to the pot. Stir to combine.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let the soup simmer, uncovered, for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
5. Season and Serve: Season with salt and pepper to taste. Serve with fresh cilantro and lime wedges on the side.

The Spicy Southwest 16-Bean Soup is a bold and flavorful soup with a kick of heat. The smoky spices and tender beans make for a perfect balance of richness and spice. The lime and cilantro garnish add a refreshing contrast, making each bite flavorful and satisfying. This is a great soup for those who enjoy a little heat with their meals, and it pairs wonderfully with cornbread or tortilla chips.

Hearty 16-Bean Vegetable Soup

Packed with fresh vegetables and a rich, savory broth, this Hearty 16-Bean Vegetable Soup is the ultimate comfort food. It’s perfect for those who want a wholesome, nutritious meal. The medley of beans adds protein and fiber, while carrots, zucchini, and spinach give the soup extra texture and flavor. This dish is as nourishing as it is satisfying, making it a great choice for any occasion.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 zucchini, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach, chopped

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, zucchini, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add Broth and Beans: Add the soaked beans, vegetable broth, diced tomatoes, basil, and thyme to the pot. Stir well to combine.
4. Simmer the Soup: Bring the soup to a boil, then lower the heat and let it simmer for 1.5 to 2 hours, or until the beans are tender.
5. Finish and Serve: Stir in the fresh spinach, cooking for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.

The Hearty 16-Bean Vegetable Soup is a comforting and wholesome meal that combines tender beans and fresh vegetables in a savory broth. The addition of spinach gives the soup a burst of green, making it both nutritious and delicious. This soup is perfect for anyone looking for a hearty, vegetable-packed dish that is both filling and satisfying. Serve with a side of crusty bread for a complete meal.

Italian-Inspired 16-Bean Soup

This Italian-Inspired 16-Bean Soup brings the flavors of Italy to your kitchen with a combination of beans, fresh tomatoes, garlic, and Italian herbs. The rich, savory broth is complemented by fresh basil and a drizzle of olive oil, creating a soul-warming, Mediterranean-inspired soup. It’s perfect for those who love a flavorful, herb-packed dish that’s both healthy and satisfying.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add Tomatoes and Broth: Stir in the diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a boil.
4. Combine and Simmer: Add the soaked beans to the pot and lower the heat. Let the soup simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
5. Season and Serve: Season with salt and pepper to taste. Serve topped with fresh basil leaves and a drizzle of olive oil.

This Italian-Inspired 16-Bean Soup is bursting with classic Italian flavors, from the savory garlic and herbs to the rich, tangy tomatoes. The beans absorb the delicious broth, making every spoonful comforting and full of flavor. It’s the perfect dish for a cozy evening, and the fresh basil garnish adds a lovely aromatic finish. Serve with a slice of Italian bread or a light salad for a satisfying and wholesome meal.

Smoky BBQ 16-Bean Soup

This Smoky BBQ 16-Bean Soup is a comforting, rich, and hearty dish that brings together the warmth of slow-cooked beans with the deep, smoky flavors of BBQ. The combination of spices, onions, and a touch of sweetness from the BBQ sauce makes this soup truly unique. It’s perfect for those who enjoy the bold flavors of BBQ but want a cozy, soup-based version that’s packed with fiber and protein.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add Tomatoes and Spices: Stir in the diced tomatoes, smoked paprika, cumin, chili powder, and salt and pepper to taste. Cook for 1-2 minutes, allowing the spices to bloom.
4. Combine Beans and Broth: Add the soaked beans, vegetable broth, and BBQ sauce. Stir well to combine.
5. Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
6. Finish and Serve: Taste and adjust seasoning if needed. Serve topped with fresh parsley for garnish.

This Smoky BBQ 16-Bean Soup is a savory and rich soup that is perfect for BBQ lovers. The deep, smoky flavors paired with the beans create a filling and flavorful meal. It’s a comforting dish that pairs beautifully with cornbread or a simple green salad. The sweetness and richness from the BBQ sauce provide a fantastic twist on traditional bean soup recipes, making this one a crowd-pleaser for all ages.

Curry-Spiced 16-Bean Soup

This vibrant Curry-Spiced 16-Bean Soup is full of aromatic spices and fragrant ingredients, offering a delicious fusion of flavors that will transport your taste buds. The earthy flavors of cumin, turmeric, and coriander blend perfectly with the tender beans and vegetables, making this a rich, satisfying, and nourishing meal. It’s the perfect dish for those who enjoy the bold and complex flavors of curry in a healthy, hearty soup.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 6 cups vegetable broth
• 1 cup diced sweet potatoes
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté the Vegetables: Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5-7 minutes.
3. Add the Spices: Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for another 1-2 minutes, allowing the spices to toast and release their fragrance.
4. Combine and Simmer: Add the soaked beans, coconut milk, vegetable broth, and sweet potatoes. Bring the soup to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans and sweet potatoes are tender.
5. Add Greens and Season: Stir in the spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro.

The Curry-Spiced 16-Bean Soup is a comforting, flavorful dish that is packed with healthy ingredients and vibrant spices. The creamy coconut milk provides a smooth base, while the sweet potatoes and spinach add a burst of texture and freshness. This soup is perfect for those who enjoy bold and aromatic curry flavors in a hearty, soul-warming bowl. Pair it with naan bread for a complete and satisfying meal.

Minestrone-Inspired 16-Bean Soup

This Minestrone-Inspired 16-Bean Soup takes the classic Italian vegetable soup and elevates it with a mix of 16 beans for added texture and nutrition. With a medley of fresh vegetables, garlic, and herbs in a savory broth, this soup is as comforting as it is wholesome. The beans not only add heartiness but also make this soup a filling and satisfying meal perfect for any time of the year.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 cup small pasta (optional)
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, cooking until softened, about 5-7 minutes.
3. Add the Zucchini and Spices: Stir in the zucchini, diced tomatoes, oregano, basil, and red pepper flakes. Cook for another 2 minutes.
4. Add Beans and Broth: Add the soaked beans, vegetable broth, and bring the soup to a boil.
5. Simmer: Lower the heat and simmer for 1.5 to 2 hours, or until the beans are tender. If using pasta, add it in the last 10-15 minutes of cooking.
6. Add Greens and Season: Stir in the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley.

This Minestrone-Inspired 16-Bean Soup is a satisfying, comforting dish that combines the best of a traditional Italian minestrone with the richness of 16 types of beans. The variety of vegetables, herbs, and beans create layers of flavor and texture, making every spoonful a delight. Whether served as a meal on its own or paired with a slice of crusty bread, this soup is sure to be a hit with family and friends.

Spicy Sausage & 16-Bean Soup

This Spicy Sausage & 16-Bean Soup is a bold and hearty dish that combines the flavors of spicy sausage with the earthy, wholesome 16-bean mix. The heat from the sausage blends perfectly with the smoky and savory beans, creating a comforting soup that’s packed with protein and flavor. Ideal for a cool evening, this soup is a delicious way to enjoy the richness of beans with an extra kick.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 1 lb spicy Italian sausage, casing removed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional for more heat)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon as it cooks until browned, about 5-7 minutes.
3. Sauté the Aromatics: Add the chopped onion and garlic to the pot and cook for an additional 3 minutes until softened.
4. Add Tomatoes and Spices: Stir in the diced tomatoes, smoked paprika, and chili flakes (if using). Cook for another 2 minutes to combine the flavors.
5. Simmer the Soup: Add the soaked beans and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
6. Season and Serve: Taste and season with salt and pepper to your liking. Serve the soup garnished with fresh basil.

The Spicy Sausage & 16-Bean Soup brings together rich, spicy sausage with the hearty texture of beans, making it an incredibly satisfying meal. The savory flavors are balanced by the heat from the sausage and chili flakes, making this soup perfect for spice lovers. Serve with crusty bread or a side salad for a complete meal. It’s a soul-warming dish that will become a favorite in your dinner rotation.

Lemon Herb 16-Bean Soup

The Lemon Herb 16-Bean Soup is a refreshing twist on the classic bean soup. Infused with fresh lemon and a variety of herbs, this light yet hearty soup is perfect for those who enjoy vibrant, citrusy flavors. The beans provide protein and fiber, while the zesty lemon adds a bright freshness, making this soup a perfect option for a healthy lunch or dinner.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 lemon, zested and juiced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and zucchini, and cook for 5-7 minutes until softened.
3. Add the Herbs and Broth: Stir in the dried thyme, rosemary, vegetable broth, and soaked beans. Bring the soup to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the beans are tender.
4. Add Lemon and Season: Once the beans are cooked, stir in the lemon zest and lemon juice. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley.

The Lemon Herb 16-Bean Soup is a light and refreshing option that still packs plenty of flavor and substance. The lemon zest and juice add a refreshing tang, balancing the earthiness of the beans and vegetables. This soup is a wonderful option for a bright and healthy meal, ideal for those who want to enjoy a nourishing dish without feeling weighed down. Serve with a piece of whole-grain bread for added texture and flavor.

Smoky Chipotle 16-Bean Soup

The Smoky Chipotle 16-Bean Soup delivers deep, smoky flavors with a spicy kick. The chipotle peppers infuse the soup with a rich smokiness that complements the variety of beans perfectly. This flavorful, hearty soup is great for those who love a bit of heat and want a comforting, filling meal that’s full of personality.

Ingredients

• 1 lb dried 16-bean mix (soaked overnight and drained)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Beans: Rinse and soak the beans overnight, then drain and set aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the Chipotle and Spices: Stir in the chopped chipotle peppers, smoked paprika, and cumin. Cook for another minute to release the spices’ aroma.
4. Combine Beans and Broth: Add the diced tomatoes, soaked beans, and chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the beans are tender.
5. Finish and Serve: Season with salt and pepper to taste. Serve garnished with fresh cilantro.

The Smoky Chipotle 16-Bean Soup is the perfect dish for spice lovers who crave bold flavors. The smoky heat from the chipotle peppers, combined with the richness of the beans, makes for a warming and filling soup that’s ideal for cooler weather. The deep flavors are balanced by the fresh cilantro, which adds a burst of freshness. This soup pairs wonderfully with a dollop of sour cream or a side of cornbread for a truly satisfying meal.

Note: More recipes are coming soon!