Dry Bean Soup Mix Recipe

Dry bean soup is one of those comforting dishes that never goes out of style. There’s something incredibly satisfying about a hearty bowl of soup, especially when it’s made from scratch, using simple, wholesome ingredients. It’s the kind of dish that brings people together, fills the home with tantalizing aromas, and offers warmth and nourishment for both body and soul.

The beauty of a dry bean soup mix lies in its versatility, ease, and ability to be customized to suit a variety of tastes. Whether you’re looking for a vegetarian option, a protein-packed meal, or a rich, smoky flavor, this recipe can be adapted to meet all those needs and more. Plus, making a soup from a dry bean mix is surprisingly easy, especially if you have a bit of time to let everything simmer and meld together.

In this post, we’re going to walk through a detailed dry bean soup mix recipe, complete with step-by-step instructions, ingredient insights, expert tips, and some creative recipe variations to help you create the perfect soup. Whether you’re a seasoned cook or a beginner, this guide will help you create a pot of soup that’s as flavorful as it is nourishing.

Dry Bean Soup Mix Recipe

This recipe is the ultimate dry bean soup mix. It’s packed with a rich array of beans, vegetables, and seasonings that come together to create a comforting, satisfying meal. The beauty of dry bean soup mix is its flexibility: you can adjust the beans, vegetables, and seasonings to match your preferences, and the soup will always turn out delicious.

Ingredients Needed

• 1 cup dried mixed beans (such as navy, kidney, pinto, and black beans)
• 1/2 cup dried lentils (optional for added texture and nutrition)
• 1/2 cup split peas (green or yellow, or both for added variety)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1/2 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon olive oil
• 6 cups vegetable broth (or chicken broth if preferred)
• Salt and pepper to taste

Cooking Instructions

1. Prepare The Beans

   Start by rinsing the dried beans, lentils, and split peas under cold water to remove any debris or dirt. You’ll want to inspect them for any small stones or foreign particles. Soaking your beans overnight will help reduce cooking time, but it’s not strictly necessary for this recipe. If you skip the soaking, just keep in mind the cooking time will be longer.

2. Saute The Vegetables

   In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften and become fragrant.

3. Add The Beans And Liquids

   Once the vegetables are softened, stir in the soaked (or unsoaked) beans, lentils, and split peas. Pour in the vegetable broth, and add the diced tomatoes, thyme, oregano, and bay leaf. Stir everything together and bring it to a boil.

4. Simmer

   Once the soup reaches a boil, lower the heat and let it simmer gently for about 1.5 to 2 hours, or until the beans and vegetables are tender. Stir occasionally and keep an eye on the liquid levels. If the soup starts to thicken too much, add more broth or water as needed to reach your desired consistency.

5. Final Seasoning

   Once the beans are tender, taste the soup and adjust the seasoning with salt and pepper. If you’d like a bit more acidity, a squeeze of lemon juice or a splash of vinegar can really brighten the flavors.

6. Serve

   Serve the soup hot, garnished with fresh herbs, a drizzle of olive oil, or even a sprinkle of Parmesan cheese for added flavor. You can pair it with a slice of crusty bread for a truly satisfying meal.

Ingredient Insights

Each ingredient in this dry bean soup brings something special to the table:

• Beans (Mixed, Lentils, Split Peas): Beans are packed with protein and fiber, making them the perfect base for a hearty soup. They also provide a rich texture that thickens the broth as they cook. The variety of beans adds complexity, with each type contributing different flavors and textures.
• Vegetables (Onion, Carrots, Celery, Garlic): These classic aromatics build the foundation of your soup’s flavor profile. Onions and garlic bring depth and warmth, while carrots and celery add natural sweetness and crunch.
• Broth: The broth is the liquid soul of the soup. Vegetable broth keeps the soup vegetarian, but chicken broth can add a deeper, more savory richness. You can adjust the type of broth based on dietary preferences.
• Herbs and Spices (Thyme, Oregano, Bay Leaf): These herbs infuse the soup with fragrant layers of flavor. Thyme and oregano bring earthy, slightly woody notes, while the bay leaf adds a subtle hint of floral sweetness.

Expert Tips

• Don’t Skip the Soaking: While you don’t have to soak the beans, doing so will cut down on cooking time significantly and help make the beans easier to digest. Soaking also helps prevent the beans from becoming mushy.
• Blend for Creaminess: If you prefer a creamier texture, use an immersion blender to blend part of the soup once the beans are tender. This will create a velvety texture while keeping some of the beans intact for texture.
• Make It Smoky: For a smoky twist, add a little smoked paprika or use a smoked ham hock instead of regular broth. This will infuse the soup with a deep, smoky flavor that pairs wonderfully with beans.
• Go Slow: Simmering the soup on low heat for a longer time allows the flavors to meld together and intensifies the taste. Be patient, and let the soup slowly come together.

Recipe Variations

• Vegetarian Version: Keep the soup entirely plant-based by using vegetable broth and omitting any meat. For added richness, consider adding coconut milk or a dollop of sour cream before serving.
• Spicy Kick: Add some diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to bring some heat to the soup.
• Smoked Flavor: Swap regular broth for smoked vegetable broth or toss in a smoked turkey leg, ham hock, or bacon to infuse the soup with a savory, smoky undertone.
• Noodle Add-In: For a heartier soup, add some pasta toward the end of cooking. Small pasta like ditalini or elbow macaroni works best.
• Chunky or Pureed: For a different texture, you can blend part of the soup for a smoother consistency or leave it chunky for a more rustic, hearty feel.

Final Words

Dry bean soup is the kind of dish that gets better the longer it sits. The flavors deepen, the beans absorb the broth, and each bite becomes more satisfying than the last. What’s even better is that it’s a complete meal in one pot-packed with protein, fiber, and nutrients-and incredibly affordable to make. You can make a big batch and store it for later, making it a perfect choice for meal prep or a cozy family dinner.

The best part is the adaptability. Whether you prefer a spicier version, want to add some meat, or prefer to keep it entirely plant-based, this dry bean soup mix recipe can evolve with your cravings or dietary needs.