16 bean soup recipe
The Best 16 bean soup recipe
What I love most about this soup isn’t just how good it tastes—it’s how versatile it is. You can serve it as a daily staple for lunch or dinner, or pull it out for a potluck or a game night when everyone’s gathered around the table. It’s filling enough to hold you over, but light enough that it doesn’t weigh you down afterward. Plus, the ingredients are packed with fiber and plant-based protein, so it’s a great way to keep things balanced without sacrificing flavor. My kids actually look forward to it now, especially when I add a sprinkle of fresh parsley or a dollop of sour cream on top. It’s one of those recipes that feels like a no-brainer—simple, nourishing, and always a hit.
Classic 16 Bean Soup
A hearty, comforting soup packed with 16 varieties of beans for a protein-rich, fiber-packed meal. Perfect for cold days or when you need a satisfying bowl of warmth.
🥘Ingredients
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can navy beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can lima beans, drained and rinsed
- 1 (15 oz) can butter beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can red beans, drained and rinsed
- 1 (15 oz) can split peas, drained and rinsed
- 1 (15 oz) can lentils, drained and rinsed
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 medium celery stalks, chopped
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened. -
2
Add minced garlic, thyme, oregano, smoked paprika, bay leaf, salt, and black pepper. Stir for 1 minute until fragrant. -
3
Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to low. Let simmer for 10 minutes. -
4
Add all the drained and rinsed beans to the pot. Stir well to combine. Increase heat to medium-high and bring to a gentle boil. -
5
Reduce heat to low, cover, and let simmer for 25–30 minutes, or until beans are tender and flavors meld together. Remove the bay leaf before serving.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic 16 Bean Soup Works
❓ Frequently Asked Questions About 16 Bean Soup
How do I adjust the soup for dietary restrictions?
Yes, you can easily modify this soup for gluten-free or dairy-free diets. Skip the broth if using a gluten-free substitute, and omit butter or cream if avoiding dairy. For a nut-free version, ensure all spices and seasonings are certified free of cross-contamination.
Can I make this soup ahead of time?
Absolutely. The beans, carrots, and onions can be prepped and refrigerated overnight. Cook the soup fresh the next day, or store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, stirring occasionally, until piping hot.
What if I don’t have a pressure cooker?
No pressure cooker needed! Simmer the soup on the stovetop over medium heat, stirring occasionally, until the beans are tender—this usually takes about 30 to 40 minutes. Keep an eye on it to avoid burning, and add a splash of broth if it thickens too much.
How can I make this soup extra creamy without dairy?
For a silky texture without dairy, blend half the cooked soup with a splash of milk or coconut milk (or water) in a blender. Return the mixture to the pot and simmer until it thickens again. Alternatively, stir in a spoonful of avocado oil or olive oil for richness.
