Soups & Stews
This Bob's Red Mill 12 Bean Soup transforms pantry staples into a nutrient-packed, protein-rich stew that simmers into rich, velvety perfection. š The secret lies in slow-cooked beansāeach variety contributing its own texture and flavorāwhile aromatic herbs and spices build depth over hours.
Perfect for meal prep or cozy weeknight dinners, this soup delivers restaurant-quality warmth without the fuss. The beauty of this recipe is its versatility: use dried beans for traditional depth or shortcut with canned for 30 minutes of hands-off cooking.
A well-balanced broth (vegetable or mushroom) carries the flavors, while smoked paprika and bay leaves add layers of complexity. The result? A hearty, vegan-friendly dish thatās as satisfying as it is nourishing.
What sets this apart is the textural contrastācreamy navy beans, tender black-eyed peas, and firm kidney beans all in one bowl. The long simmer breaks down fibers for easy digestion while concentrating flavors into every spoonful.
Garnish with fresh parsley or a drizzle of olive oil to elevate it further. Whether youāre feeding a crowd or prepping for the week, this soup scales effortlessly. The leftovers only improve with time, making it a foolproof pantry project. Letās get cooking!
Ingredients for bob's red mill 12 bean soup
Transform pantry staples into a protein-rich, velvety stew with these carefully chosen ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 12 Bean Mix š± | 2 cups | Dried beans, rinsed thoroughly |
| Vegetable Broth š§ | 6 cups | Low-sodium preferred, homemade or store-bought |
| Yellow Onion š§ | 1 whole | Diced, medium size |
| Carrots š„ | 3 medium | Corrected to: 3 medium, peeled and chopped |
| Celery Stalks š§ | 3 whole | Diced, including leaves |
| Garlic Cloves š§ | 4 cloves | Minced for depth of flavor |
| Smoked Paprika š¶ļø | 1 tbsp | High-quality for authentic smokiness |
| Ground Cumin šæ | 1 tsp | Toasted for enhanced aroma |
| Bay Leaves š | 2 whole | Fresh for best flavor |
| Fresh Thyme šæ | 1 tbsp | Leaves only, chopped finely |
| Tomato Paste š | 2 tbsp | High-quality, no sugar added |
| Extra-Virgin Olive Oil š« | 2 tbsp | For sautĆ©ing vegetables |
| Sea Salt š§ | 1 Ā½ tsp | Adjust to taste |
| Black Peppercorns š¶ļø | Ā½ tsp | Freshly cracked for brightness |
| Fresh Parsley šæ | Ā¼ cup | Chopped for garnish |
The Bob's Red Mill 12 Bean Mix is the heart of this recipeāeach variety contributes unique texture and flavor. Grab a bag from Whole Foods or Bob's Red Mill website for the best quality. If using dried beans, soak overnight for optimal tenderness; canned beans work in a pinch but lack depth. The vegetable broth should be rich and flavorfulāImagine or Pacific Foods brands excel. For the smoked paprika, Penzeys or Gourmet Madness offer premium options that elevate this dish beyond basic seasoning. Fresh herbs like thyme and parsley add brightness, but dried will suffice if fresh isn't available.
No smoked paprika? Substitute with chipotle powder at half the amount for heat, or regular paprika for milder flavor. Using canned beans? Drain and rinse thoroughly to remove excess sodium. The tomato paste can be swapped for crushed tomatoes at double the amountājust adjust the broth quantity. For a deeper flavor profile, consider adding 1 tsp of liquid smoke if you're missing the smoky element. The celery leaves are often discarded, but they contain concentrated flavorāchop and include them for maximum impact. If you're short on time, pre-chopped vegetable mixes from the store work perfectly.
Store leftovers in airtight containers for up to 5 days in the refrigerator, where flavors continue to meld beautifully. For longer storage, freeze portions for up to 3 months. The soup reheats exceptionally wellāsimmer gently on the stove or microwave with a splash of water to restore creaminess. Garnish with fresh parsley and a drizzle of extra-virgin olive oil just before serving to enhance presentation and flavor. This recipe scales effortlesslyādouble the ingredients for a crowd, or halve for a single serving.
Why You'll Love This Recipe
- No-Chop Shortcut: I swear by this mixājust dump the beans, toss in the pre-chopped veggies (onion, carrots, celery), and let the broth do the work. The Bobās Red Mill blend handles all the soaking for you, so itās ready in one pot with zero fuss.
- Deep Umami Magic: That 12-bean mix isnāt just a bunch of beansāitās a flavor bomb. The navy beans add heartiness, the lentils bring earthiness, and the broth? Simmered long enough, it turns into this rich, savory elixir that tastes like a hug in a bowl.
- Meal Prep MVP: Make a double batch on Sunday, and youāve got lunch for the week. The flavors only get better as it sitsāhonestly, my leftovers are my favorite part. Freeze half if youāre not using it all; it thaws like a dream.
- Pocketbook Hero: A single bag of that bean mix stretches to six servings for under $5. Add broth and veggies you already have, and youāve got a filling, protein-packed meal that wonāt break the bankāor your grocery budget.
Step-by-step instructions for bob's Red Mill 12 bean soup
Transform pantry staples into a restaurant-worthy bean soup with this methodical approach.
š³ Step 1: SautĆ© the Vegetable Base
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 whole yellow onion, 3 medium carrots, and 3 whole celery stalks, all prepped as specified. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
This foundational step builds flavor through caramelization. You'll know it's ready when the vegetables release easily from the pan and develop a golden hue. Add the 4 cloves minced garlic and cook for 30 seconds until fragrantādon't let it brown or it'll turn bitter.
šØāš³ Step 2: Season and Toast the Spices
Stir in the 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 2 whole bay leaves, and 1 tablespoon fresh thyme. Toast the spices for 1 minute until you can smell their aromatic oils releasingāthis deepens the soup's complexity.
Here's the thingādon't skip this step. The spices need time to bloom and infuse the vegetables with their full flavor potential. Add the 2 tablespoons tomato paste and stir for 1 minute to create a rich, concentrated base for the soup.
š² Step 3: Hydrate and Simmer the Beans
Pour in the 6 cups vegetable broth and bring to a gentle boil. Add the 2 cups Bob's Red Mill 12 Bean Mix (pre-rinsed) and 1.5 teaspoons sea salt. Reduce heat to low and simmer for 1 hour, stirring occasionally to prevent sticking.
After 45 minutes, check the beansāthey should be tender but still hold their shape. If they're not quite there, continue simmering for another 15-20 minutes. The beans will continue cooking as the soup sits, so don't overcook them now.
šŖ Step 4: Season and Finish
Remove the 2 whole bay leaves and adjust seasoning with additional sea salt and 0.5 teaspoon freshly cracked black peppercorns to taste. Stir in the 0.25 cup chopped fresh parsley just before serving to brighten the flavors.
Real talk: This is where the soup comes together. The parsley adds freshness that cuts through the richness of the beans and spices. Let the soup sit for 5 minutes off heat before servingāthis allows flavors to meld completely and prevents a watery texture.
ā° Step 5: Serve with Confidence
Ladle the soup into bowls and serve immediately. The finished soup should have a thick, hearty consistency with tender beans that hold their shape. Each spoonful should deliver layers of smoky paprika, earthy cumin, and bright parsley.
For best results, serve with crusty bread to soak up every last drop of that flavorful broth. The soup will taste even better the next day as flavors continue to developājust reheat gently over low heat to maintain texture.
Pro Tips For Making Bob'S Red Mill 12 Bean Soup
- SOAK THE BEANS FIRST: I learned this the hard wayāskipping the soak makes the beans turn to mush. The Bobās Red Mill mix has a mix of dried beans, lentils, and peas; soak them overnight (or at least 4 hours) in cold water, then drain. This cuts cooking time by nearly half and keeps the texture intact.
- SWEEP THE POT: After simmering the soup, donāt just dump it into bowls. Use a wooden spoon to scrape the bottom of the potāthose stuck-on bits are packed with flavor. Stirring them back in adds depth, especially if youāre using the broth for seconds.
- SALT IN STAGES: Add half the salt at the start, then taste again after 30 minutes. The beans absorb liquid differently as they cook, and vegetable broth can be deceptively mild. Adjusting midway guarantees the right balance without overdoing it.
- CHAR THE AROMATICS: Donāt just dice the onion, celery, and carrotsācook them until theyāre deeply browned (about 10 minutes). The caramelization builds a richer base for the beans, especially since this soup relies on broth for flavor. (Yes, itāll smell like your kitchen is on fireāworth it.)
Best sauces and condiments for this recipe
Creamy Garlic Sauce
Elevate your bowl with a velvety garlic-herb sauce made from Ā½ cup blended white beans (from your soup), 2 tablespoons olive oil, 2 cloves roasted garlic, 1 tablespoon lemon juice, and Ā¼ teaspoon salt.
Simmer for 5 minutes until thickenedāthis adds richness without overpowering the beans. š„
Spicy Chipotle Aioli
For heat lovers, blend Ā½ cup vegan mayo, 1 teaspoon chipotle powder, 1 teaspoon lime juice, and Ā½ teaspoon smoked paprika until smooth. Drizzle over individual servings for a smoky kick. I like to add a pinch of cayenne for extra fireāadjust to taste!
Lemon-Herb Oil
Infuse Ā¼ cup olive oil with 1 tablespoon fresh thyme, 1 tablespoon fresh parsley, and 1 teaspoon lemon zest by steeping for 10 minutes.
Strain and drizzle over finished soup for a bright, aromatic finish. This works beautifully as a garnish or even as a condiment for dipping bread.
Tangy Yogurt Sauce
Mix Ā½ cup vegan yogurt (like Cocojune or Kite Hill), 1 tablespoon apple cider vinegar, Ā½ teaspoon onion powder, and Ā¼ teaspoon garlic powder. This tangy sauce cuts through the soup's heartiness while adding protein. I often serve it on the side for dipping crusty bread.
Smoky Tomato Relish
Simmer 1 cup crushed tomatoes, 1 teaspoon smoked paprika, Ā½ teaspoon cumin, and 1 tablespoon maple syrup for 10 minutes> until thickened. Stir into the soup at the end or serve on the side for a concentrated burst of flavor.
This adds a sweet-savory contrast that balances the earthy beans.
Fresh Herb Oil
Combine Ā¼ cup olive oil with 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh basil, and Ā½ teaspoon lemon juice. Let sit for 5 minutes> before drizzling over the soup.
The herbs brighten the dish while adding a fresh, vibrant touch that complements the smoky spices. šæ
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried Bob's Red Mill 12 Bean Mix?
Yes, but with adjustments! Use 4 cups of canned beans (drained and rinsed) to replace 2 cups dried. However, canned beans lack the depth of flavor from slow cooking. For best results, simmer them in the broth for 20-30 minutes to absorb flavors. The texture will be slightly softer but still delicious.
How do I make this soup vegan-friendly?
This recipe is already vegan! Just ensure your broth is vegetable-based (no chicken or beef stock) and use olive oil instead of butter. For extra richness, stir in 2 tablespoons nutritional yeast at the endāit adds a cheesy, umami depth without animal products.
Why does my soup taste bland after simmering?
Blandness usually means insufficient seasoning or rushed cooking. First, ensure you toasted the spices for 1 full minuteāthis releases their aromatic oils. Second, taste as you go: add extra smoked paprika or salt gradually. Finally, let the soup sit 10 minutes off heat before servingāflavors meld during this time.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, sautĆ© veggies first, then transfer everything to the pot and cook on low for 6-8 hours. For an Instant Pot, sautĆ© veggies, add broth and beans, then pressure cook for 20 minutes (natural release). Both methods work beautifullyājust adjust seasoning at the end.
What's the best way to store leftovers?
Store in airtight containers in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stove with a splash of water to restore creaminess. Pro tip: Freeze in portionsāthis soup tastes even better reheated as flavors deepen over time!