10 bean soup recipe

Written BySheba G Updated On
10 bean soup recipe
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The Best 10 bean soup recipe

I’ve been making 10 bean soup for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion. The best part is that it’s incredibly easy to make – just throw all the ingredients into a pot and let it simmer.

I love that it’s a great way to use up beans that are past their prime, and it freezes beautifully for future meals. My kids adore helping me stir the pot and taste the soup as it cooks. We always have fun together in the kitchen, and this recipe is one of our favorites.

I’ve served it at family gatherings, potlucks, and even as a side dish for holidays. The flavors are rich and satisfying, with the beans absorbing all the delicious broth. My husband raves about the texture, saying it’s like a warm hug in a bowl.

I’ve experimented with different spices and herbs over the years, but this basic recipe remains my go-to. It’s also amazing how versatile this soup is – serve it with crusty bread for dipping, or add some crusty crackers on top for added crunch. One of my friends swears by adding some diced ham or bacon for an extra boost of flavor – I’ll have to try that next time!

This recipe has been passed down through generations in my family, and I’m so grateful to be able to share it with you today. I hope your family enjoys it as much as mine does.

Hearty 10 Bean Soup

Hearty 10 Bean Soup

4.8 from 1027 votes

A rich and comforting soup made with a blend of ten different beans, slowly simmered with aromatic vegetables and herbs. This protein-packed meal is perfect for cold days and makes excellent leftovers.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bean Mix

1/2 cup dried kidney beans
1/2 cup dried black beans
1/2 cup dried pinto beans
1/2 cup dried navy beans
1/2 cup dried great northern beans
1/2 cup dried chickpeas
1/2 cup dried green split peas
1/2 cup dried yellow split peas
1/2 cup dried black-eyed peas
1/2 cup dried adzuki beans

For the Soup Base

2 tablespoons olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
8 cups vegetable broth
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
Fresh parsley, chopped, for garnish

👨‍🍳Directions

1Place all ten types of dried beans in a large bowl and cover with at least 3 inches of cold water.
2Soak for 8 hours or overnight, then drain and rinse thoroughly.
3Heat olive oil in a large pot over medium heat until shimmering.
4Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
5Add the minced garlic, dried thyme, dried rosemary, bay leaves, smoked paprika, black pepper, and salt.
6Cook for 1 minute, stirring constantly, until the garlic is fragrant.
7Stir in the tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly.
8Add the diced tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
9Add the drained soaked beans to the pot and bring the soup to a boil over high heat.
10Once boiling, reduce the heat to low, cover, and simmer gently for 2 to 2.
5 hours, stirring occasionally, until all beans are tender and the soup has thickened.
11Remove the bay leaves and stir in the apple cider vinegar.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large bowl
Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 55g🥦Dietary Fiber: 18g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: For a quicker version, use canned beans (rinsed and drained) and reduce simmering time to 30 minutes. The soup thickens as it sits, so add extra broth when reheating if desired.

Watch Video Of How Hearty 10 Bean Soup Works

This 10 bean soup recipe is always a good idea for any occasion – whether you’re serving a crowd or just need a comforting meal after a long day.

The best part is that it’s so easy to customize with your favorite spices and herbs.

My family loves reheating leftovers for lunch or dinner – we add some crusty bread on top for dipping in the savory broth.

❓ Frequently Asked Questions About Hearty 10 Bean Soup

Q: What type of beans should I use?

A: You can use any combination of dried beans you like, but traditionally 10 bean soup uses a mix of kidney beans, black beans, pinto beans, navy beans, lima beans, Great Northern beans, cannellini beans, garbanzo beans, butterbeans and adzuki beans.

Q: How long does the soup take to cook?

A: The cooking time will depend on your stovetop or slow cooker – if you’re using a slow cooker, you can let it simmer all day while you’re at work or running errands.

Q: Can I make this recipe in advance?

A: Yes! You can prepare all the ingredients ahead of time and store them in separate containers until you’re ready to assemble and cook the soup.

Q: Is this recipe suitable for vegetarians?

A: Absolutely – simply omit any animal products like ham or bacon if you’re serving vegetarians.

Q: Can I freeze this soup?

A: Yes! This soup freezes beautifully – just thaw overnight in the fridge before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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