13 Bean Soup Recipe

13 Bean Soup (Vegetarian)

This 13 bean soup recipe is made in one pot and includes sweet potatoes and loads of spices. It's a perfect vegetarian meal for the winter!


13 Bean Soup (Vegetarian)

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It’s that time of year (winter/sports time) where I’m pretty much always craving a large pot of something warming and delicious like this 13 Bean Soup Recipe! It’s made in one pot and is vegetarian, but hearty enough that anybody will love it. It’s also a Gluten Free Soup, so bonus!

Trust me, the meat isn’t missed in this 13 bean soup! Because of the huge variety of beans in the soup, the textures, flavors, and colors are really awesome.

Not to start some sort of bean-count cold war here, but 13 is a lot and, most importantly, they all do something nice to the final chili. They aren’t there just to up the bean count!

If you’re like me, something healthy to battle the cold and dark nights is very wanted right now. This is IT.

13 Bean Soup (Vegetarian)

Serves 4-6
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13 Bean Soup Recipe
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This vegetarian (and gluten-free) soup is made in one pot and includes sweet potatoes and loads of spices. It’s a perfect hearty meal for the winter!


2 cups 13 Bean Soup Mix (soaked overnight and simmered 90 minutes)
3 tablespoons olive oil
1 medium sweet potato, peeled and diced (about 1 cup)
1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
2 tablespoons mild chili powder
1 tablespoon cumin
1 tablespoon paprika
1 (28-oz) can diced tomatoes
1 qt. vegetable stock
Salt and pepper


Grated cheese
Pickled jalapenos


1) Soak two cups of beans overnight in cold water. If you’re a bad planner, you can quick soak them for 90 minutes in steaming water. But it’s best to gently soak them in cold water overnight.

2) Bring a large pot of water to a simmer (no salt) and add soaked beans. Turn heat down so water is barely at a simmer. Simmer beans for 75-90 minutes until they are tender.

3) Drain beans and set aside.

4) In a sturdy pot, add olive over medium heat. Add diced sweet potato, onion, and red pepper. Cook for about 8 minutes until veggies soften. Season with salt and pepper.

5) Add garlic, mild chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds.

NOTE: If you are using a spicy chili powder, you should start with 1-2 teaspoons of chili powder and add more if you want. I use a pretty mild chili powder like ancho chili powder if you want to use the full two tablespoons.

6) Add diced tomatoes and vegetable stock and bring chili to a slight simmer. Turn heat down to low again and let simmer for 10-15 minutes, stirring occasionally.

7) Add beans back into chili and season chili with salt and pepper to taste. Keep chili warm until you serve it.

Serve chili topped with grated cheese, pickled jalapenos, and chopped chives!

13 Bean Soup Recipe

Here are all the beans in the mix I used from Bob’s Red Mill: navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.

If you’re more of a visual person:

Bob's Red Mill 13 Bean Soup
Love the colors!

Of course, the thing about using dried beans is that you have to soak them before you can cook them. This is dumb simple, but requires some planning.

The best way to soak these beans is to cover them with cold water overnight. That will gently rehydrate them which is the best way to do it.

If you’re in a rush, you can quick soak the beans by covering them in steaming water for about 60-90 minutes.

Once the beans are soaked, drain them from the soaking water and simmer them in a large pot of water over low heat for 75-90 minutes until they are tender.

After you drain the beans, some might look a bit on the mushy side. THAT’S OKAY. The cool part is that those will sort of blend into the chili and thicken it nicely while the hearty beans will give it good texture.

This was my colander of soaked and simmered beans!

Beans soaked - 13 Bean Soup
After a soak and a simmer

While I love this 13 Bean Soup mix because it gives you such a variety of beans, you can use any mix of dried beans to make this chili. For this recipe, I’m not really on board with using canned beans though. The dried beans have a much nicer texture and the finished texture is much better. Canned beans absolutely have their place in the kitchen. I’m not sure I would use them for this recipe.

Finishing the 13 Bean Soup

Once your beans are simmered, this 13 Bean Soup comes together pretty quickly. I chopped up an onion, a red pepper, and a small sweet potato. The sweet potato gives the chili some nice color and a little sweetness which goes well with the spices. Don’t skip it!

Veggies chopped - 13 bean soup
Extra veg.

Add some olive oil to a large pot over medium heat. Add the onions, peppers, and sweet potatoes. Cook them for about 8 minutes, stirring regularly, until they soften.

Then add the garlic and all the spices plus a pinch of salt and pepper. Now we are talking!

Spices - 13 Bean Soup Recipe
Loads of spices!

Stir that all together for 30 seconds and then add the diced tomatoes and vegetable stock. Bring this mix to a simmer and let it simmer for 10-15 minutes to combine flavors and finish cooking the sweet potatoes.

Simmering - 13 bean soup recipe
Simmer simmer.

Finally, add back in the beans and stir to combine. Waiting until the end to add the beans back in will keep them from getting too tender.

Season the 13 Bean Soup with salt and pepper and you’re ready to go.

13 bean soup recipe
This will smell amazing.

You could serve this with any toppings that you want. Personally, I like some grated cheese, a few pickled jalapeños and some diced chives.

This is pretty hard to beat when there’s snow on the ground and/or football on TV.

13 Bean Soup Recipe

Here are a few other great soup recipes!

This one-pot 13 Bean soup recipe is easy to make and perfect for a cold winter day. I like to add some sweet potatoes and other simple ingredients for a warming and delicious bowl of vegetarian soup that's thick. Top it with a handful of grated cheese, pickled jalapenos, and chives! macheesmo.com #easyrecipes #13bean #soup

15 Responses to “13 Bean Soup (Vegetarian)” Leave a comment


        VOTE TRUMP 2020
        GOD BLESS YOU!

    1. Hey Rachel, I don’t calculate nutrition stuff for my recipes. I’m a one man shop and it would be too much work… and it’s just not something that I track. That said, there are a bunch of online calculators that allow you to just plug in nutrition info. I like the one at my fitness pal: http://www.myfitnesspal.com/recipe/calculator Hope that helps!

  1. This recipe worked out great! I tossed everything into a crock pot and let it cook on high for 3.5 hours. It turned out delicious!

    1. Did you sautéed the sweet potato, red pepper, garlic and onion before you out it in the crockpot?

  2. My grandma used to make this but she used hamburger. A great idea that she had was she took her glass bowls and froze several of them with the chili inside. Then ran warm water over the back of the bowl and then put the pre-made frozen chili on to Saran Wrap and wrapped them up individually. She then put them all in the freezer individually wrapped in the Saran Wrap and whenever you wanted a bowl of chili you would go to the freezer and take one of these out and put it into a bowl that was the same shape and microwave it. She did this with all different types of similar dishes so that she wouldn’t have to repeatedly cook this dish and it could last for a very long time.

  3. This was delicious. I added smoked paprika instead of regular paprika and it added a really nice touch.

  4. This is a great and easy recipe to make. However, the two tbsp of chili powder makes it so hot at the point it becomes unbearable. We unfortunately couldn’t eat this and had to dispose of it.

    1. Hey Alex! Sorry to hear that! I used a mild chili powder in mine so it was flavorful but actually not super spicy. I’ll make a note in the recipe that if you are using a spicy chili powder you should start with a much smaller amount. Thanks for the comment!

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