There’s nothing quite like a steaming bowl of my Hearty Mixed Bean Soup when the weather turns chilly. This protein-packed comfort food has been my go-to winter warmer for years, it fills your belly without weighing you down. I first made this soup during a particularly brutal snowstorm when I needed something nourishing and comforting, and now it’s become a family favorite. The mix of beans creates the most satisfying texture, while the turkey bacon adds just the right smoky depth. Trust me, one spoonful of this rich, flavorful soup and you’ll understand why I make it on repeat all season long!
Why You’ll Love This Hearty Mixed Bean Soup
This soup isn’t just delicious, it’s practically magic in a bowl! Here’s why it’s become my cold-weather staple:
- Packed with plant-based protein from all those wonderful beans to keep you full for hours
- Super customizable, throw in whatever veggies you have on hand
- Budget-friendly comfort food that tastes like it simmered all day (but doesn’t have to!)
- The turkey bacon adds that irresistible smoky flavor without the guilt
- Makes fantastic leftovers that taste even better the next day
Seriously, one pot of this Hearty Mixed Bean Soup means delicious, nutritious meals all week long! If you enjoy this style of cooking, you might also like this hearty bean soup cold weather recipe.
Print1 Bowl of Hearty Mixed Bean Soup Will Warm Your Soul
A warm and filling mixed bean soup packed with protein and flavor. Perfect for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 cup mixed beans (kidney, black, pinto, etc.)
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 slices turkey bacon, chopped
Instructions
- Soak mixed beans overnight, then drain and rinse.
- Heat olive oil in a large pot over medium heat.
- Add turkey bacon and cook until crispy. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened.
- Add beans, vegetable broth, diced tomatoes, cumin, paprika, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes until beans are tender.
- Season with salt and pepper. Remove bay leaf.
- Garnish with crispy turkey bacon before serving.
Notes
- Soaking beans overnight reduces cooking time.
- For extra flavor, add a pinch of chili flakes.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Ingredients for Hearty Mixed Bean Soup
Gathering the right ingredients makes all the difference in this soup, trust me, I’ve learned this the hard way after many “experimental” batches! Here’s exactly what you’ll need:
- 1 cup mixed beans (I use kidney, black, and pinto, soaked overnight and drained)
- 4 cups vegetable broth (homemade if you’ve got it, but store-bought works great too)
- 1 onion, diced (yellow onions are my go-to for their sweet flavor)
- 2 carrots, chopped (don’t skimp, they add natural sweetness)
- 2 celery stalks, chopped (the unsung hero of flavor bases)
- 2 garlic cloves, minced (fresh is best, that jarred stuff just isn’t the same)
- 1 can diced tomatoes (with their juices, adds wonderful acidity)
- 1 tsp cumin (that warm, earthy flavor is key)
- 1 tsp paprika (smoked if you want extra depth)
- 1 bay leaf (don’t forget to fish it out later!)
- Salt and pepper to taste (I’m generous with both)
- 2 tbsp olive oil (for sautéing all those gorgeous veggies)
- 4 slices turkey bacon, chopped (my smoky, lean substitute for pork bacon)
See? Nothing fancy, just honest ingredients that work together beautifully. Now let’s get cooking!
How to Make Hearty Mixed Bean Soup
Alright, let’s transform those simple ingredients into something magical! I’ve made this soup so many times I could probably do it in my sleep, but I’ll walk you through every step to ensure your first try turns out perfect.
Preparing the Beans
First things first, those beans need some love! If you’re using dried beans (which I highly recommend for the best texture), soak them overnight in plenty of cold water. In the morning, drain and rinse them well, this helps reduce cooking time and makes them easier to digest. No time to soak? No worries! You can use 3 cups of canned mixed beans instead (drained and rinsed), just reduce the simmering time later.
Cooking the Soup Base
Heat the olive oil in your favorite big pot over medium heat. Toss in that chopped turkey bacon and cook until it gets nice and crispy, about 3-4 minutes. Scoop it out and set it aside (we’ll use it for garnish later). In that same deliciously flavored oil, sauté your onion, carrots, and celery until they soften, about 5 minutes. Add the garlic last (just 30 seconds!) so it doesn’t burn. Now pour in the broth, tomatoes, all those lovely spices, and your prepared beans. Give it a good stir, doesn’t that already smell amazing?
Simmering to Perfection
Bring everything to a gentle boil, then immediately reduce the heat to low. This is where the magic happens! Let it simmer uncovered for 45-60 minutes, stirring occasionally. You’ll know it’s done when the beans are tender but not mushy. Fish out that bay leaf (I can’t tell you how many times I’ve forgotten this step!), season with salt and pepper to taste, and get ready to enjoy the coziest bowl of soup ever!
Tips for the Best Hearty Mixed Bean Soup
After making this soup countless times, I’ve picked up some tricks that take it from good to “wow!” every single time:
- Taste as you go! Beans absorb salt differently, I always check seasoning halfway through cooking and again at the end.
- Fresh herbs make magic. Stir in a handful of chopped parsley or thyme right before serving for a bright flavor boost.
- Want more kick? A pinch of red pepper flakes with the garlic gives the perfect subtle heat without overpowering.
- Texture matters. For thicker soup, mash some beans against the pot’s side during the last 10 minutes of simmering.
Trust me, these little touches make all the difference between a decent soup and the best pot you’ve ever made! If you are looking for other ways to use beans, check out this dense bean salad.
Variations of Hearty Mixed Bean Soup
One thing I love about this soup is how easily you can make it your own! Here are my favorite ways to mix it up:
- Green goodness: Toss in a couple handfuls of fresh spinach or kale during the last 5 minutes of cooking.
- Bean swap: Try chickpeas or white beans instead of the traditional mix, they each bring their own personality! If you like white beans, try this white bean soup with slow-cooked flavor.
- Vegetarian twist: Skip the turkey bacon and add smoked paprika for that same depth of flavor.
- Creamy version: Stir in a splash of coconut milk at the end for a luxurious, silky texture.
Don’t be afraid to experiment, that’s half the fun of cooking! For more inspiration on creamy soups, see this creamy bean soup without cream recipe.
Serving Suggestions for Hearty Mixed Bean Soup
Oh, let me tell you how I love to serve this soup, it’s practically a ritual in my house! A big, crusty loaf of sourdough is non-negotiable for dipping into that rich broth. Sometimes I’ll add a simple green salad with a tangy vinaigrette to cut through the heartiness. For extra comfort, top each bowl with a sprinkle of that crispy turkey bacon we set aside earlier, it adds the perfect salty crunch. On really cold nights, I’ll even float some homemade croutons on top. Honestly? This soup stands beautifully on its own too, just grab a spoon and dig in! For more ideas on serving soup with bread, visit familytastes.com.
Storing and Reheating Hearty Mixed Bean Soup
Here’s my tried-and-true method for keeping leftovers tasting fresh! Let the soup cool completely (I leave mine on the counter about 30 minutes), then transfer to airtight containers. It keeps beautifully in the fridge for 3-4 days, honestly, the flavors get even better! When reheating, do it gently on the stovetop over medium-low heat with a splash of broth or water to loosen it up. Stir occasionally and it’ll taste like you just made it! Pro tip: Freeze individual portions in mason jars for instant cozy meals later.
Nutritional Information
Each hearty bowl of this mixed bean soup packs about 280 calories with 15g plant-based protein and 10g fiber to keep you satisfied. Remember: Nutritional values are estimates and vary based on ingredients used. But trust me, every spoonful is packed with good-for-you stuff!
FAQ About Hearty Mixed Bean Soup
I get asked about this soup all the time, so let me answer the most common questions that pop up:
Can I use canned beans instead of dried?
Absolutely! Swap the soaked beans for 3 cups of drained, rinsed canned beans. Just reduce the simmering time to 20-30 minutes since they’re already cooked. I’ve done this many times when I’m short on time, still delicious!
How can I make this soup vegan?
Easy peasy! Skip the turkey bacon and use an extra tablespoon of olive oil. For that smoky flavor, add ½ teaspoon of liquid smoke or smoked paprika. My vegan friends rave about this version!
Why does my soup taste bland?
Oh honey, you probably just need more salt! Beans soak it up like little sponges. I always add a pinch more at the end. Also, make sure you’re using good-quality broth, it makes all the difference.
Can I freeze this soup?
You bet! It freezes beautifully for up to 3 months. I freeze mine in individual portions for easy lunches. Just thaw overnight in the fridge and reheat gently, it’ll taste just as good as the day you made it!
I’d love to hear how your Hearty Mixed Bean Soup turns out! Did you add any special twists? Leave a note below, your tips might help other home cooks too!