Bob’s Red Mill 13 Bean Soup Mix

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Can I Freeze Leftovers

13 Bean Soup Mix | Bob’s Red Mill

Yes, bean soup is an excellent recipe to freeze and save for later.

Place the amount you want to freeze in an air-tight container, plastic bag or even better, stasher bag .

It will keep frozen for 2-3 months.

If youre looking for a cozy vegetarian bean soup recipe for winter, I hope you give this a try!

Serve it as is, with some crusty bread or even add some cooked rice to it for an even more filling meal.

I also love a good classic minestrone soup for a hearty, vegetarian meal. If you choose gluten-free pasta, it can easily fit all the same dietary needs as this bean soup!


Cook Time: Total Time:

This cozy vegan easy Instant Pot bean soup recipe uses a 13 bean blend with a hearty tomato base and Tuscan kale leaves stirred in at the end.

Can I Make Bean Soup On The Stove

Yes, this will take a lot longer than using a pressure cooker like an Instant Pot but it can be done if you have a good part of your day to stand by your stove.

Follow the directions in the recipe to saute the celery, carrots, onion and garlic then add everything else to the pot , bring to a boil then reduce to a simmer and cover.

Cook for about 4 hours over low heat stirring occasionally until the beans are tender. Stir in the kale right before serving.

If you soaked the beans overnight, use 5 cups of liquid as the recipe states.

If you did not soak the beans, increase the liquid by a cup for this stove-top method.

Easy Crock Pot Recipes 13 Bean Vegetarian Soup

By Mavis Butterfield on –

For the last two nights weve been feasting on a giant pot of 13 bean vegetarian soup. This soup is super hearty and perfect for these chilly winter nights weve been having. The recipe is simple. Just rinse the beans, place all the ingredients in the crock pot, and turn it on. It doesnt get any easier than that folks.

Here is the recipe

Read Also: Aldi Chicken Noodle Soup Mix

Kasha Yam And Carrot Soup

The perfect sweet and warm dish to serve up on a cold day, this delicious winter veggie soup recipe will help cozy you up quick! Carrots, yams and our organic Kasha are the real stars of this recipe, creating a vibrant and filling flavor.

Made with high-quality, organic buckwheat, Bob’s Red Mill Organic Kasha is a whole grain that’s flooding with nutritional benefits. A great source of protein and amino acids, buckwheat is not related to wheat at all. It’s related to rhubarb and sorrel. A plant-based and gluten free treat, this buckwheat kasha is an excellent addition to vegan, vegetarian and gluten free recipes.

Combined with the sweet flavors of yam and carrots, this soup is the perfect pick-me-up. When it’s finished, we recommend adding a dollop of yogurt in the center of the soup to balance out the flavors of this hearty vegetable soup recipe!

Harvest Apple And Potato Soup


While apples and potatoes may not sound like a traditional food combo, it is a tasty one! This flavorful and creamy Harvest Apple and Potato Soup is one that will impress the most cultured guests. Plus, the best part is that it is quick to put together.

To us, apples are one of the most underrated soup ingredients. Their soft texture and sweet flavor makes them a perfect veggie to blend into almost any healthy winter veggie soup recipe. When choosing an apple for your soup, we recommend staying away from crisp green apples and using softer, sweeter apples like Gala or Jazz.

But one secret ingredient is what ties this soup together and makes it the most simple one yet! Our Potato Flakes, made from premium quality russet potatoes, give this soup a rich and creamy flavor. Bring this delicious winter veggie soup recipe to your next dinner party and blow your guest’s expectations out of the water. They’ll love it, and you’ll enjoy the time you’ve saved in the kitchen making it!

Tips for Adding Apples to Your Soup:

  • Saute an apple or two and add them to your soup as a topping for a fun texture.
  • Roasting your apples before adding them to your soup will create a deeper flavor and is an easy way to add richness to this hearty veggie soup recipe.

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What Kinds Of Beans Are In The Soup

I used this 13 bean soup mix which includes navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans , kidney beans, Great Northern beans, black-eyed peas, yellow split peas, green split peas and lentils.

So technically this is a mixed bean and lentil soup.

You can use whatever bean soup mix you have on hand or can find in your grocery store.

There are plenty out there, some are 13 bean mixes, others are 15 bean mixes and some are 10 or less. Any will work just fine!

What My Man Says

“This recipe is super easy to prep, and once the onions are cooked, everything just simmers on the stovetop.”

“One thing I learned while making this dish is that with anything that simmers / cooks for a long time, stirring becomes more important as time goes on. After the first 1½ hours of simmering I found I needed to stir about every 15 minutes to prevent anything from sticking to the bottom of the pot.”

“And since not all the different beans in the bean mix will cook at the same rate, some will be softer and others a bit more ‘al dente,’ but that certainly doesn’t detract from the delicious flavor!”

Don’t Miss: Potato Soup With Frozen Hash Browns

What Happens If Bob’s Red Mill 13 Bean Soup Mix Is Out Of Stock And I Need To Give Specific Instructions

  • Find Best Match: By default, your shopper will use their best judgement to pick a replacement for your item.
  • Pick Specific Replacement: You can pick a specific alternative for the shopper to purchase if your first choice is out-of-stock.
  • Don’t Replace: For items you’d rather not replace, choose “Don’t replace” to get a refund if the item is out of stock.

Soak The Beans Overnight

13 Bean and Ham Soup ~ Bobs Red Mill 13 Bean Soup Mix ~ Soup is Comfort Food ~ Soup year round

Soaking the beans is important for a few reasons:

1. It lessens the cooking time needed. This recipe is made in just 20 minutes of cooking time in the Instant Pot. If the beans arent soaked, youll easily need to at least double the cooking time.

2. Soaking makes beans easier on digestion. We all know the fun little song that comes along with bean consumption and if youre someone that finds yourself in digestive distress after eating beans or lentils, I encourage you to try soaking them first, it really makes a difference!

The soaking process breaks down the indigestible sugars in beans that cause that issue.

Soaking is as easy as putting the beans in a small bowl, covering with filtered water and leaving them out on the counter for 8 hours overnight. Before you begin cooking, drain and rinse the beans well.

Also Check: Where To Buy Parks And Nash Bone Broth Soup

Can I Make Bean Soup In The Slow Cooker

Yes, you can.

Place all the ingredients in the slow cooker except the kale. Stir to combine and set the slow cooker to cook on low for 8 hours. Stir the kale in at the end before serving.

I prefer the Instant Pot to the slow cooker because I think it tastes more flavorful sauteing the vegetables before cooking as mentioned above.

You can do this before adding to the slow cooker if you want but it will require using an additional skillet.

Ingredients For Ham And Bean Soup

  • Bobs Red Mill® 13 Bean Soup Mix. A perfect blend of peas and beans and lentils, this adds so much flavor to the soup!
  • Ham Hock. This is the shank bone of a pig with ham still on it. Its the part of bone-in ham that you save for making soup!
  • Cubed Ham. Leftover cooked ham works perfectly for this recipe!
  • Yellow Onion. Diced.
  • Diced Carrots. You can dice by hand or using a food processor is a great way to get your veggies chopped up quickly, the key is to have pieces of carrot that will fit in your soup spoon.
  • Celery. Sliced. I like to cut a piece of celery in three strips and then cut tiny slices so that the celery is well hidden in this soup full of beans. It hides the celery but still adds so much flavor!
  • Salt and black pepper. To taste.

To make the best bean soup with ham, youll need to start by rinsing the beans and doing a quick soak or simmer and salt method to get the beans ready. You can also just soak them for eight hours as the recipe suggests. Then you place the beans and the ham bone in a large pot such as a dutch oven or large soup pot, cover it with water and bring it all to a boil over medium heat.

Next, simmer over low heat for three to three and a half hours until the beans are soft. Finally, add the cubed ham and other ingredients and cook it for at least thirty minutes. Before serving, remove the ham hock, and throw any meat that comes off of it back into the soup.

Read Also: Is Campbell’s French Onion Soup Gluten Free

Do You Have To Soak The Bean Mix

No, thats a myth. You dont have to soak them all night however, you can do a quick soak or a salt and simmer method.

How to do a Quick Soak for Dry Beans

To do a Quick Soak, cover the beans in a heavy-duty pot. Bring them to a boil and then remove them from the heat. Let rest for 1 hour.

How to Use the Salt and Simmer Method for Dry Beans

For the Salt and Simmer method, cover the beans with water in a heavy pot. Add 1-½ teaspoons of salt and the ham bone. Bring it to a boil and then turn the heat down to simmer and cook for 1 hour. Remove the bone and add the ham, onion, carrots, and celery. Add additional salt and pepper to taste. Cook for an additional 30 minutes or until the carrots are tender.

What If I Dont Want To Soak The Beans

Food &  Drink

If you forget or just dont have time to soak the beans, you can definitely still make this bean soup recipe, dont worry! There are 3 things to do in this situation:

  • Rinse the beans very well before using them.
  • Increase the broth and water total from 5 cups to 6 cups .
  • Increase cooking time to 45 minutes.
  • You May Like: Anderson Split Pea Soup Hotel

    Quick And Easy Mixed Bean Vegetable Soup

    Thirteen different kinds of beans and 4 cups of vegetables make this hearty veggie soup recipe hard to beat! While adding that many different types of beans may sound like a difficult task, our 13 Bean Soup Mix makes it incredibly easy! Easy to prepare and customize, this soup mix is a colorful combination of navy, black, red, pinto, baby limas, large lima beans, garbanzo, great northern and kidney beans, black-eyed peas, yellow split peas, green split peas and lentils. It’s free of spices and seasonings, which makes this mix the perfect blend to add to this already flavorful vegetable soup recipe. This recipe is an excellent choice for those who are following a vegetarian and vegan diet.

    Quick Tip: To speed up the cooking process of this hearty veggie soup recipe even more, we recommend soaking 1 cup of the dried mixed beans overnight before preparing your soup.

    Use The Saute Mode To Develop Flavor

    While browning meats and things before using my slow cooker bothers me immensely , the same cannot be said for using the saute function on my Instant Pot.

    In fact, that function is one of my favorite things about the Instant Pot as a pressure cooker.

    It enables you to develop deeper flavor in your soups and stews without creating more clean-up or dishes.

    For that reason, sauteing the celery, carrots, onion and garlic before adding the remaining ingredients for the bean soup to the pot and pressure cooking is an important and easy step in the creation of a tastier soup.

    I take the same approach making cabbage soup in the Instant Pot and it comes out so flavorful!

    Read Also: Campbell’s Chicken And Wild Rice Casserole

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    Instant Pot Bean Soup


    Home » Recipes » Soups + Stews » Instant Pot Bean Soup

    This Instant Pot bean soup recipe uses a 13 bean and lentil blend with a hearty tomato base for a cozy vegan meal. Tuscan kale leaves are stirred in at the end for added color and nutrition.

    Ive never been a fan of ham and bean soup. Something about it is just too salty and gross to me. Take the ham out though and Im totally game for some cozy bean soup.

    I think Ive eaten more beans in the last 3 months than probably the last 3 years of my life. With this newer focus on eating more plant based meals, beans become a front runner for satiety and protein.

    This Blueberry White Bean Salad and this easy Dandelion Greens + Beans Skillet are two bean favorites at the moment.

    I cant say Im complaining about that because right now, in the middle of winter, theyre one of my favorite things to eat. Theyre cozy, delicious and filling.

    What else do you need?

    Without any meat, added grains or even potatoes to this bean soup, I knew I had to step up the heartiness factor another way and that was accomplished with a huge can of crushed tomatoes.

    Similar to this Instant Pot tomato white beans recipe that uses tomatoes to do exactly that, crushed tomatoes add a thickness to the broth of this mixed bean soup that really helps make it feel like a complete meal.

    Thats also why I add them to my mung bean soup recipe. Works like a charm!

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    Bob’s Red Mill 13 Bean Soup Mix 822g

    Add to FavouritesWhy Youll Love It

    Ever feel like a bowl of soup is just not filling enough? Worry not, with Bob’s Red Mill 13 Bean Soup Mix, you will always feel full and satisfied. Packed with 12g of plant-based protein and 18g of fibre per serving, your body will have all the nutrients that it needs to feel full after just one bowl. This blend of 13 beans packs a powerful punch of nutrients and comes unseasoned, so you can customize it to any recipe that calls for beans. This 13 Bean Soup Mix is essential for all your healthy and protein-packed soup creations!


    Pressure Cooker Bean Mix Soup

    Published: by Mike Vrobel · This post may contain affiliate links ·

    Pressure Cooker Bean Mix Soup

    This is a reprint of a recipe I posted last February. I lost it in my blog migration, but I didn’t realize it was missing until last week. Whoops. Here it is again, to get it back on the blog.

    A commenter was giving me a hard timeand I deserved it. In my pressure cooker french lentil recipe, I talk about vegetarian once a week4I tried, really I did. But I can’t make vegetarian once a week work. Too much carbs. – and then recommend using chicken stock in the soup. As he said: I love the recipe, but thats not vegetarian.5But I saaaid you could substitute water. Doesnt that count?

    So, I set out to make a truly vegetarian bean soup. It was hard. I had to fight the urge to throw a ham hock in there to add some smoky flavor. I went with chili powder instead.6And I really, really wanted to sub out some water for chicken stock. Im terrible.

    What makes me think vegetarian soup? Multi bean soup, of course. If Im cooking vegetarian, I want all the beans. Now, I wanted to call this 15 bean soup®, but I cant. That name is a registered trademark of the Hurst Beans company, and I dont want to face the lawyers.

    There are so many bean mixes out there. 13, 14, 15 beans whatever it takes. I usually get lucky 13 – Bobs Red Mill 13 bean soup mix is stocked at my local Acme grocery store. You can even make your own mix its a great way to use up any leftover beans.

    Read Also: Potato Soup In Crock Pot With Frozen Hash Browns

    Bean Soup Mix Recipe Faqs:

    Do I need to soak the the beans before cooking?

    Nope. Soaking the beans reduces the cooking time by about 20% generally speaking so don’t sweat it unless trying to save a little cooking time.

    Can I salt the beans at the beginning of cooking? I heard they won’t get tender if I salt them too early.

    Salt them! I’ve tried it both ways and thought the beans salted early and often made the better bean soup.

    Can I cook the beans in the soaking water?

    Yup. It produces flavorful soup

    Can 13 bean soup be made in a slow cooker or instantpot?

    13 bean soup can also be made in a slow cooker or crockpot on low for ~ 8 hours or in the instant-pot (sorry don’t know exact setting but I prefer just using a sturdy pot on the stovetop.

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