Bob’s Red Mill 13 Bean Soup Vegetarian Recipe (GUIDE)

There’s something deeply comforting about a warm bowl of soup on a cold day, and few dishes embody that cozy feeling quite like a hearty, homemade bean soup. The kind that you simmer slowly on the stove, filling your home with the earthy, savory aromas of the vegetables and spices mingling together. One of my absolute favorites is a vegetarian variation of Bob’s Red Mill 13 Bean Soup. If you’ve never tried it, you’re in for a treat. It’s a rich, satisfying meal that doesn’t just fill your stomach-it nurtures your soul.

I first stumbled upon Bob’s Red Mill 13 Bean Soup mix on a trip to the local grocery store, and I was immediately intrigued. The mix contains a blend of beans in all sorts of sizes and colors-some that I’d never even seen before. Naturally, I had to try it out. After experimenting with different flavors, I landed on a vegetarian version that has become a staple in my kitchen ever since. It’s full of plant-based protein, fiber, and flavor, and it’s so easy to make you’ll wonder why you didn’t try it sooner.

Let’s dive into the recipe and give you everything you need to recreate this warm, nutritious dish at home.

Bob’s Red Mill 13 Bean Soup Vegetarian Recipe

When it comes to simplicity and flavor, Bob’s Red Mill 13 Bean Soup mix is a game-changer. The mix offers a blend of beans that cook beautifully together, each one contributing its unique texture and taste. What’s fantastic about making a vegetarian version is that you can use the beans as your main source of protein, making it filling and satisfying without the need for any meat.

Here’s the recipe I swear by:

Ingredients Needed

To make the soup, you’ll need a few basic ingredients, many of which you might already have on hand. Here’s what you’ll need for the vegetarian version of Bob’s Red Mill 13 Bean Soup:

• 1 bag of Bob’s Red Mill 13 Bean Soup mix – The star of the dish! It contains a mix of beans like kidney, pinto, black, and garbanzo, offering a variety of flavors and textures.
• 6 cups of vegetable broth – The base of the soup. I love using vegetable broth because it gives the soup a rich, umami flavor without needing to add meat.
• 1 large onion, chopped – A classic aromatic that brings depth and sweetness to the soup.
• 3 garlic cloves, minced – For that aromatic burst that adds flavor to every bite.
• 1 cup carrots, chopped – A natural sweetness that balances the beans perfectly.
• 2 celery stalks, chopped – Adds freshness and crunch.
• 1 teaspoon dried thyme – A perfect herb to complement the beans with its earthy, slightly minty flavor.
• 1 teaspoon dried oregano – A fragrant herb with a peppery kick.
• 1 bay leaf – Adds a subtle, aromatic layer to the broth.
• Salt and pepper to taste – Enhances all the flavors.
• 1 tablespoon olive oil – For sautéing the vegetables and getting a golden base for the soup.

Cooking Instructions

Making this soup is an easy, hands-off process. Once you get everything in the pot, it’s mostly about letting it simmer and develop flavor. Here’s how to make it:

1. Prep the beans: Start by rinsing the 13 bean mix thoroughly in a colander. You’ll want to remove any debris or imperfect beans. Once rinsed, set them aside.
2. Sauté the vegetables: In a large soup pot, heat the olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions turn translucent.
3. Add the beans and broth: Add the rinsed beans to the pot, followed by the vegetable broth. Stir everything together to combine.
4. Season the soup: Add the dried thyme, oregano, bay leaf, and a pinch of salt and pepper. Stir to distribute the spices evenly through the soup.
5. Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, or until the beans are tender. Every once in a while, stir the soup to ensure the beans aren’t sticking to the bottom.
6. Taste and adjust: Once the beans are soft, taste the soup and add more salt and pepper if necessary. You can also add a squeeze of lemon juice for a bit of brightness, which is my personal favorite touch.
7. Serve: Remove the bay leaf before serving. Ladle the soup into bowls, and feel free to garnish with a sprinkle of fresh parsley or a drizzle of olive oil for added richness.

Ingredient Science Spotlight

Now, let’s get into the science behind the ingredients and why they work so wonderfully in this soup.

• Beans: The star ingredient. Beans are a powerhouse of plant-based protein, fiber, and essential vitamins. They are also low in fat and packed with antioxidants. Each bean in the 13-bean mix has its own texture and flavor profile, but they all come together to create a satisfying, hearty base. For example, kidney beans are soft and creamy, while black beans have a bit of bite, and garbanzo beans lend a nutty flavor.
• Vegetable Broth: When you’re making a vegetarian soup, the broth is what gives the soup depth. A good vegetable broth has a mix of savory flavors that bring out the best in the beans. It’s loaded with minerals, vitamins, and flavor that helps to make the beans the star without any meat.
• Aromatics (Onions, Garlic, Celery, Carrots): These vegetables are the foundation of many soups because they bring flavor, moisture, and balance. They’re a classic combination known as a “mirepoix” in French cooking. Together, they create a base that enriches the soup without overwhelming the other ingredients.
• Herbs and Spices: The herbs are what make the soup feel warm and comforting. Thyme and oregano are classic herbs in bean soups, as they have a woody, earthy quality that complements the beans. Bay leaves add a subtle depth that works perfectly with the richness of the vegetable broth.

Expert Tips

To make this soup even better, here are a few tips I’ve picked up over the years:

1. Soak the beans overnight: While Bob’s Red Mill beans don’t require pre-soaking, soaking them overnight can reduce cooking time and help with digestion. Plus, soaking can help beans cook more evenly.
2. Add a dash of vinegar: At the end of cooking, add a splash of apple cider vinegar or white wine vinegar to brighten the flavors and cut through the richness of the beans. It makes a surprising difference!
3. Don’t skimp on the seasoning: Beans are hearty but neutral in flavor, so make sure you season the soup well. Taste as you go and adjust as necessary.
4. Make it creamy: If you prefer a creamy texture, blend a portion of the soup with an immersion blender, or mash some of the beans with a spoon. This will thicken the broth and give it a luscious texture.

Recipe Variations

One of the best things about this soup is how easily it can be customized. Here are some variations I love to make:

• Spicy 13 Bean Soup: Add a couple of chopped jalapeños or a teaspoon of smoked paprika to give the soup a spicy kick. For an even deeper smokiness, try adding a piece of smoked paprika or chipotle peppers.
• Add Greens: Stir in some kale, spinach, or Swiss chard at the end of cooking. The greens will wilt into the soup and add a pop of color and an extra layer of nutrition.
• Vegan Parmesan: For a cheesy touch without the dairy, sprinkle some vegan parmesan on top. It adds a wonderful umami flavor to the soup.
• Coconut Milk: For a twist, add a can of coconut milk to the broth. The creaminess pairs perfectly with the beans and herbs, and it gives the soup a subtle sweetness.

Final Words

This vegetarian Bob’s Red Mill 13 Bean Soup is the kind of dish you can make on a lazy Sunday and enjoy for several days. It’s simple, nourishing, and so adaptable to your tastes. Plus, it freezes really well, so you can make a big batch and have leftovers for the week-if you’re lucky enough to have any left!

FAQs

What Ingredients Are Needed For Bob’s Red Mill 13 Bean Soup Vegetarian Recipe?

The vegetarian version of Bob’s Red Mill 13 Bean Soup typically includes the 13-bean mix, vegetable broth or water, onions, garlic, carrots, celery, tomatoes, and a blend of herbs and spices such as bay leaves, thyme, paprika, and black pepper. Optional additions include bell peppers, kale, or spinach for extra flavor and nutrition. Unlike the traditional version, it excludes any meat or bacon products.

How Do I Prepare Bob’s Red Mill 13 Bean Soup Vegetarian Style?

To prepare the vegetarian 13 Bean Soup, start by soaking the bean mix in water overnight to reduce cooking time and improve digestibility. Drain and rinse the beans, then combine them in a large pot with vegetable broth, diced vegetables (onions, carrots, celery, garlic), and herbs. Bring to a boil, reduce heat, and simmer for 1.5 to 2 hours, or until beans are tender. Adjust seasoning to taste and add leafy greens near the end for freshness. Serve hot with bread or crackers.

Can This Soup Be Made In A Slow Cooker Or Instant Pot?

Yes, the vegetarian 13 Bean Soup works well in both a slow cooker and an Instant Pot. For a slow cooker, combine soaked and rinsed beans with vegetables, broth, and seasonings, then cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to cook aromatics first, then add beans, broth, and seasonings. Cook on high pressure for about 35-40 minutes and allow natural pressure release for best texture. In both methods, add delicate greens toward the end to prevent overcooking.