Table of Contents

The Ultimate Guide to Homemade Dried Bean Soup Mix

The scent of simmering beans always takes me back to my grandmother’s kitchen. I remember the warmth radiating from the stove, the comforting aroma filling the air, and the anticipation of a hearty, satisfying meal. She always had a pot of bean soup bubbling away, a simple yet nourishing dish that could feed a crowd on a chilly evening. While she made hers from scratch every time, I’ve found that creating a dried bean soup mix ahead of time brings that same magic into my own kitchen, just a little bit faster.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes to 2 hours (after soaking)
Total Time: 2 hours to 2 hours 15 minutes (plus soaking time)
Servings: 4-6
Yield: Approximately 6 cups of soup
Dietary Type: Vegan (can be adapted to vegetarian or omnivore)

Ingredients

¼ cup dried garbanzo beans
¼ cup dried navy beans (or ¼ cup lima beans)
¼ cup dried red kidney beans (or ¼ cup pinto beans)
¼ cup dried whole peas (or ¼ cup dried split peas)
3 tablespoons dried onion, minced
2 tablespoons allspice berries
2 tablespoons pearl barley
2 tablespoons dried celery flakes
2 teaspoons beef bouillon granules (can substitute vegetable bouillon for a vegetarian option)
½ teaspoon dried basil, crushed
1 bay leaf
Salt, to taste

Equipment Needed

Plastic bag or airtight container
3-quart saucepan
Measuring cups and spoons
Chopping board (optional, for Meaty Bean Soup variation)
Knife (optional, for Meaty Bean Soup variation)

Instructions

Prepare the Bean Mix: In a plastic bag or airtight container, combine the dried garbanzo beans, dried navy beans (or lima beans), dried red kidney beans (or pinto beans), dried whole peas (or dried split peas), dried onion, allspice berries, pearl barley, dried celery flakes, beef bouillon granules (or vegetable bouillon), dried basil, and bay leaf. Seal tightly and store until ready to use.
Basic Bean Soup Preparation: Combine the contents of the bean mix package with 7 cups of water in a 3-quart saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the saucepan and simmer for 2 minutes.
Soaking the Beans: Remove the saucepan from the heat, cover it tightly, and let the bean mixture stand for 1 hour. Alternatively, you can soak the bean mixture in the water overnight in a covered pan in the refrigerator. Do not drain the water after soaking. Soaking helps to soften the beans and reduce cooking time.
Simmering the Soup: Bring the beans and the soaking liquid to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the saucepan and simmer for 1-1/2 to 2 hours, or until the beans are tender. Check the beans periodically and add more water if necessary to maintain the desired soup consistency.
Finishing Touches: Remove the bay leaf from the soup. Season the soup to taste with salt. Start with a small amount of salt and adjust as needed, as the bouillon granules may already contain a significant amount of sodium.
Meaty Bean Soup Variation: Follow steps 1-3 of the basic recipe. Then, add 1 ¾ – 1 pound of smoked pork hock or beef shank crosscuts to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour for pork hocks or 1-1/2 hours for beef shanks.
Adding Vegetables and Tomatoes (Meaty Bean Soup): Remove the meat from the soup. Chop the meat coarsely and return it to the soup. Remove the bay leaf. Add 1 16-oz can of diced tomatoes, undrained, and one medium carrot, chopped.
Final Simmer (Meaty Bean Soup): Cover the saucepan and simmer for 30 more minutes, or until the carrots are tender. Season to taste with salt.
Spicy Bean Pot Variation: Follow steps 1-5 of the basic recipe, but reduce the water to 5-1/2 cups. Remove the bay leaf.
Adding Ground Beef and Spices (Spicy Bean Pot): Brown ½ pound of ground beef in a separate skillet. Drain off any excess fat. Add 1 teaspoon of chili powder to the ground beef and cook for 1 minute, stirring constantly. Add the ground beef mixture to the bean soup along with 1 10-oz can of Rotel (diced tomatoes and green chilies).
Heating Through (Spicy Bean Pot): Heat the spicy bean pot through, stirring occasionally, until warmed. Season to taste with salt. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired.
Cheesy Bean Soup Variation: Follow steps 1-3 of the basic recipe, except reduce the water to 4 cups. Remove the bay leaf.
Adding Milk and Cheese (Cheesy Bean Soup): Mash the beans slightly using a potato masher or the back of a spoon. Add 2 cups of milk and 1 6-oz link of cheese food or smoked cheese food, cubed, to the soup. Cook and stir until the cheese is melted and the soup is heated through. The beans should be soft.

Expert Tips & Tricks

Toasting the Spices: For a deeper, more complex flavor, lightly toast the allspice berries in a dry skillet over medium heat for a few minutes before adding them to the mix. Be careful not to burn them.
Adjusting the Consistency: If your soup is too thick, add more water or broth. If it’s too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate.
Flavor Boosters: A splash of apple cider vinegar or a squeeze of lemon juice at the end of cooking can brighten the flavors of the soup.
Salt Timing: Adding salt too early in the cooking process can toughen the beans. It’s best to season the soup towards the end.

Serving & Storage Suggestions

Serve the bean soup hot, garnished with fresh herbs such as parsley or cilantro. A dollop of sour cream or Greek yogurt (if not vegan) can add richness. Crusty bread is a perfect accompaniment for soaking up the flavorful broth.

Leftover bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat the soup on the stovetop or in the microwave until heated through. You may need to add a little water or broth to thin the soup after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	4g	5%
Saturated Fat	0.5g	3%
Cholesterol	0mg	0%
Sodium	500mg	22%
Total Carbohydrate	40g	15%
Dietary Fiber	10g	36%
Sugars	5g
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Smoked Paprika: Add a teaspoon of smoked paprika to the bean mix for a smoky flavor.
Vegetable Broth: Substitute vegetable broth for water for a richer, more flavorful soup.
Different Beans: Experiment with different combinations of dried beans, such as black beans, great northern beans, or cranberry beans.
Herbs & Spices: Add other herbs and spices to the mix, such as cumin, coriander, or thyme.
Vegan Chorizo: For a spicy, smoky vegan option, add crumbled vegan chorizo to the soup during the last 30 minutes of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?
A: While you can use canned beans in a pinch, dried beans offer a better texture and flavor. If using canned beans, reduce the cooking time significantly.

Q: Do I have to soak the beans?
A: Soaking the beans is highly recommended as it reduces cooking time and helps to remove phytic acid, which can inhibit nutrient absorption. However, you can use the quick-soak method (boiling for 2 minutes, then soaking for an hour) if you’re short on time.

Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: How can I thicken the soup if it’s too thin?
A: You can thicken the soup by mashing some of the beans or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.

Q: Can I add vegetables to the basic bean soup?
A: Absolutely! Adding vegetables like carrots, celery, onions, and potatoes can enhance the flavor and nutritional value of the soup. Add them during the last hour of cooking.

Final Thoughts

This dried bean soup mix is a fantastic way to have a comforting and nutritious meal ready at a moment’s notice. Whether you stick to the basic recipe, try one of the variations, or create your own unique twist, I encourage you to give it a try. Don’t be afraid to experiment with different flavors and ingredients to create a soup that truly reflects your personal tastes. And please, share your creations and feedback – I’d love to hear how you make this recipe your own! Serve this hearty soup with a side of cornbread for a truly satisfying meal.

Dried Bean Soup Mix Recipe