I will be the first person to admit that this soup isn’t all that impressive visually. In fact, I considered not sharing it. It’s an adaptation of the soup recipe on the back of a Bob’s Red Mill mix, and I originally intended just to use up what was in my pantry. Then I tried a spoonful.
This soup is delightful. It’s vegan, hearty, and low-calorie. I added soy crumbles in lieu of a ham hock (obviously), and they held up well throughout the cooking. Simmering the dish with rosemary infuses it with a savory aroma that truly makes the dish.
I highly recommend adding additional hot sauce at the end, and, if you aren’t keeping vegan, some cheese.
So, even though this recipe isn’t a Great Beauty, I beg you to try a spoonful or two.
Hearty 13 Bean Soup
Adapted from Bob’s Red Mill
- 2 cups dry bean mix (I used Bob’s Red Mill 13 Bean Soup Mix)
- 1 12-oz package soy crumbles, like Morningstar’s Grillers
- 10 cups water
- 1 sprig rosemary
- 3 bay leaves
- 28 oz canned diced tomatoes
- 1 tbsp minced garlic
- 1-3 tbsp hot sauce
- 1 tbsp chili powder
- Black pepper
- South African Smoke Seasoning
As always, I highly recommend adding a bit of salt to individual bowls as needed. We try to keep as low-sodium as possible over here, but salt does add some nice flavor. I added a grid to my bowl!
- Soak beans in cold water over night. In the morning, pick out any floaters and pour out the soaking water.
- In a large cooking pot, combine beans, 10 cups water, soy crumbles, rosemary, and bay leaves. Bring to a rolling boil, then reduce to a simmer for an hour.
- After the hour is up, remove the rosemary. Simmer for two more hours.
- After those two hours have finished and beans are soft, add remaining ingredients to pot. Bring to a boil, then reduce to a simmer for thirty minutes.
- Serve with cheese, bread, or any of your favorite soup toppings.
Serves: 8 | Serving Size: 2 cups | Calories: 223 | Carbs: 34 g | Fat: 2 g | Protein: 18 g | Fiber: 12 g | Sugar: 5 g