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Mixed bean chilli soup recipe

Mixed bean chilli soup recipe


  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

This heart-warming soup is perfect for a chilly evening. It's packed full of vegetables and mixed pulses, making it an excellent source of fibre. Enjoy it with some crusty French bread to mop up the delicious liquid.

77 people made this

IngredientsServes: 4

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 125g button mushrooms, sliced
  • ½ tsp chilli powder, or to taste
  • 1 tsp ground cumin
  • 400g can mixed pulses, drained and rinsed
  • 400g can chopped tomatoes
  • 600ml tomato juice
  • 300ml vegetable stock
  • 2 tbsp chopped fresh coriander
  • TO SERVE: 4 tbsp half-fat crème fraîche, fresh coriander sprigs

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Heat the oil in a large saucepan. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes until softened. Add the mushrooms, chilli powder and ground cumin and cook gently, stirring, for about 30 seconds.
  2. Tip the mixed pulses and tomatoes into the saucepan. Add the tomato juice, stock and chopped coriander. Stir well, bring to the boil, then reduce the heat. Partially cover the pan with a lid and simmer gently for 20 minutes until all the vegetables are tender.
  3. Ladle the soup into bowls and garnish each portion with 1 tbsp of crème fraîche and some coriander sprigs.

Cook's tips

*Canned mixed pulses contain soya, pinto, black-eye, red kidney and aduki beans, and chickpeas. If unavailable, use any combination of these beans or just a single type. Rinse thoroughly in a sieve under cold running water to remove as much salt as possible. *Add chilli powder according to your own preference. True chilli powder is very fiery so you only need a little. Chilli seasonings are blends of spices which usually include cumin and are milder, so you could add up to 1 tbsp and omit the separate cumin. *A 750g jar of tomato passata could be used instead of the combined canned tomatoes and tomato juice, with a little extra stock as needed.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

Used different ingredients.added half tsp cayenne-27 Nov 2010

This was really nice and warming.I added extra spice in the form of half tsp cayenne pepper.-27 Nov 2010


Hearty Mixed Bean Soup (Gluten Free)

This pot of Hearty Mixed Bean Soup is the perfect way to warm up on cool days, feed your hungry gang, or to bring to a potluck. Healthy, delicious, and so substantial that you only need a salad for a complete meal, this will keep you well fed all winter long.

Today’s mixed bean soup brings up the age-old question, “Do I really need to presoak the beans?” The short answer is yes you do. Soaking the beans helps reduce the cooking time and reduces the natural sugars which we humans have trouble digesting. Because they are filled with water, soaked beans cook more evenly and are less likely to fall apart during cooking.

If you don’t have the time to soak overnight or you forgot to do it, you can take a short cut and boil the beans in fresh water for a couple of minutes, then set the pot aside and let it sit for an hour and accomplish the same thing!

Legumes are a delicious and healthy source of protein. They are naturally low in fats and cholesterol and high in fiber, folate, potassium, iron and magnesium. They are a great option when you want to add protein without the cost of meat.

While this recipe calls for a ham hock, you can leave it out if you want a vegetarian soup. But it does add a lot of flavor, so if you don’t include it, after soaking in water, drain the beans and use a flavorful vegetable stock to cook them in.

If you have been wanting to get more creative in the kitchen, this recipe is perfect for you. Using the basic concept of cooking aromatics and beans together, you can use anything you have in the cupboard to make this soup. I usually have a variety of dried legumes on hand and today I’ll probably use a combination of favas, split peas, and chickpeas. Maybe I’ll throw in a can of black beans toward the end too – they’ll look nice in the finished soup!

I am always looking for new ways to eat healthier and soups are the perfect simple meal. Combined with some slices of bread (gluten-free if needed) and a salad, you have a wholesome, filling, hot meal. Soups make wonderful weeknight dinners!

Key Ingredients for Hearty Mixed Bean Soup:

  • Assorted dried beans
  • Ham hock (optional)
  • Onions, garlic, celery, carrots
  • Canned chopped tomatoes
  • Chipotle pepper, balsamic vinegar, and parsley

PRO Tip:

Be sure to very carefully sort through them, a little at a time, to be sure there are no small pebbles or other things that shouldn’t be there. Given how beans are grown, it is nearly impossible to remove all the debris, but you can easily do it by hand. Once they are sorted, rinse them well before continuing with the recipe.

PRO Tip:

While you can use a single type of bean in this soup, using a variety adds interest, flavor, and texture.

How to make Hearty Mixed Bean Soup:

  1. Rinse and soak beans at least 6 hours or take a shortcut bring to a boil, cook 2 minutes, then set aside for 1 hour
  2. Add ham hock & cook until beans are barely tender, about 1-1/2 hours
  3. Sauté the onions and garlic, then add the celery, tomatoes, and carrots sauté 10 minutes longer
  4. Pour sautéed vegetables into the beans and simmer 30 to 45 minutes longer add more water if needed. Season with salt and pepper to taste remove ham hock, and serve with parsley

PRO Tip:

Don’t forget to preheat your soup bowls by warming them in a low oven or filling them with hot water and letting them sit for a few minutes. Cold bowls sap the heat from the soup and we always want to serve it piping hot!

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Gluten-Free Tips:

Be sure that the ham has not been injected with liquids that can often contain gluten ingredients. While the hock is traditional, if you aren’t sure it is gluten-free, you can substitute guaranteed safe ham (in any form) or sausage. If you are using thinly sliced sandwich ham, leave the slices whole and remove them before serving – they will have imparted their flavor to the soup but will be tough. Replace it with fresh ham slices, cut into small squares for easy eating. Or leave the meat out altogether. Be sure the vegetable stock you use (if you aren’t using the ham or sausage) is gluten-free.


The difference is the Instant Pot

You may have heard it referred to as “Calico Soup” because of the multicolored beans. This recipe calls for a pound of mixed dry beans, but you can use your beans of choice if you prefer. Traditionally, Calico Bean Soup requires at least three types of beans! Dry mixed beans usually include five types of beans in the bag.

Whichever beans you choose, I’m pretty sure your Instant Pot Mixed Bean Soup will be a big hit, not just because of the quick prep time, but also the depth of hearty flavor.

Working with dry beans can be really time-consuming, but the Instant Pot speeds things up nicely. Instead of soaking the beans overnight, you can use the Instant Pot to do a quick-soak. This takes the prep work from at least twelve hours down to just about a half hour total – and suddenly this all-day soup can be on the table in about an hour!


  • 1 onion
  • 2–3 garlic cloves
  • 2 medium carrots or 1 medium carrot and 1 medium sweet potato
  • 1 red pepper
  • ½ vegetable stock cube
  • 1 x 400g/14oz can red kidney beans
  • 1 tsp vegetable oil
  • 1 tsp chilli powder
  • 1 tsp ground cumin (optional)
  • 1 tsp dried oregano (optional)
  • 1 x 400g/14oz can chopped tomatoes
  • ground black pepper (optional)

Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can).

Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks.

Wash the pepper, deseed and slice into 1cm/½in pieces.

Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes.

Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside.

Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute.

Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes.

Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using).

If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.)

Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes.

Remove the soup from the microwave and allow to stand for one minute before serving.


13 Bean Soup Mix

Bob's&trade has dinner covered with 13 Bean Soup Mix. This mix is very easy to prepare, containing navy, black, red, pinto, garbanzo, great northern, kidney, baby lima and large lima beans black-eyed, yellow split and green split peas and brown and red lentils. No seasonings are added, so you can customize it to your taste!

Healthy Food is the Best Medicine&trade

Always be ready for a delicious and satisfying meal with Bob&rsquos Red Mill® 13 Bean Soup Mix. We&rsquove selected a unique and complementary blend of beans for soups, chilies or any recipe calling for beans. This is stick-to-your-ribs, hearty soup at its finest. No seasonings are added to the mix, so it's a great opportunity to create your own perfect blend of herbs and spices. Our colorful mix of navy, black, red, pinto, baby limas, large lima beans, garbanzo, great northern and kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils provide exceptionally rich flavor, whether you follow the basic cooking instructions on the package or create an elaborate bean-based dish of your own. Our 13 Bean Soup mix can be a great base for a healthy and protein-packed chili. Just add tomatoes, chili powder, a mix of vegetables like onions, bell peppers, zucchini, poblano peppers and corn for a satisfying bowl of 13 Bean Vegetable Chili for Meatless Monday. For a meat version, simply add ground beef, turkey or even cubed steak or chicken.

To Your Good Health

Kosher

As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified Kosher by OK Kosher Certification of Brooklyn, New York.

Non-GMO Project Verified

Bob’s Red Mill products are made without the use of bioengineering and use ingredients grown from identity preserved seeds. Currently, more than 240 of our products have been verified with the Non-GMO Project. Visit NonGMOProject.org for the full list.

High Fiber

Each serving of this product provides 20% or more of the recommended daily value for fiber. Dietary fiber aids digestion and makes you feel full faster, so it can help you maintain a healthy weight.


Recipe Summary

  • 4 (28 ounce) cans diced tomatoes
  • 2 pounds lean ground beef
  • 2 pounds chorizo sausage
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons lime juice
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can small red kidney beans, rinsed and drained
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 14 ⅜ ounces frozen corn
  • 1 dash hot sauce (such as Frank's RedHot ®), or more to taste
  • ¼ cup chopped fresh cilantro, or more to taste

Pour tomatoes into a large stockpot over medium heat.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.

Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.

Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.

Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.

Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.


Recipe Summary

  • 1 (20 ounce) package 93%-lean ground turkey
  • 1 (28 ounce) can diced fire-roasted tomatoes
  • 1 (16 ounce) can tomato sauce
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 small onion, chopped
  • 1 (4.5 ounce) can chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • 1 pinch ground cumin

Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes transfer to slow cooker.

Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.


Chicken White Bean Chili Soup Recipe

I originally shared this recipe back in 2012, but it has gotten a photo upgrade, and now that fall weather has set in I wanted to re-share it because it’s such a great weeknight meal.

Tip: try using rotisserie chicken as a shortcut! It makes for a super quick dinner that you can have on the table in no time. Or, check out my post on how to cook frozen chicken breasts in your Instant Pot!

This recipe originally came from one of my good friends – I loved how flavorful and rich it was, but still so easy because of the healthy shortcut ingredients! Canned green chilies, spices, and chicken broth add tons of flavor, while canned white beans and pre-cooked rotisserie chicken means you don’t have to spend hours over the stove. Chopping onions and garlic are the only prep you need to do – check out my tips at the end of the post for how to chop an onion in 15 seconds flat!

This is a cross between chili and soup – perfect for when you’re in the mood for something filling and hearty, but not too heavy! It’s great topped with cilantro and scallions to freshen things up, or with plain greek yogurt to add some creaminess.


13 Bean Soup (Vegetarian)

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!

Ingredients

Toppings:

Show Directions

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, chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds.

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!


Matcha and azuki gateau roule

A delicate green-tea flavoured sponge filled with anko, a sweetened Japanese red bean paste. Note that this makes more azuki bean paste than is needed for the cake: use what you need and freeze the rest.

For the sponge
4 eggs, separated
40g almond butter (or 30g butter, melted and cooled)
80g sugar
75g flour
25g corn flour
6g matcha (green tea powder), plus extra for dusting
A good pinch of salt
For the anko
200g dried azuki beans
150g sugar
A pinch of salt

For the filling
80g plain Greek yoghurt or creme fraiche

1 First make the anko. Soak the beans in plenty of water overnight. Rinse and drain.

2 Cover the beans with water, bring to the boil, skimming off the scum, and simmer for 1 hour or until the beans are very soft, adding more water as needed. Drain the beans and return them to the pan.

3 Add the sugar and salt, stir well, and cook for about 10 minutes, stirring frequently, until the sugar is completely absorbed. Mash and cool.

4 Preheat the oven to 200C/400F/gas mark 6 and line a 35 x 25cm rimmed baking sheet with parchment paper.

5 In a medium-size mixing bowl, combine the egg yolks with the almond butter and sugar. Beat well with a wooden spoon. In another bowl, sift together the flour, corn flour, and matcha. Stir the flour mixture into the egg yolk mixture until just blended.

6 Whisk the egg whites and the pinch of salt in a clean mixing bowl until stiff. Stir one-third of the egg whites into the batter, then fold in the rest with a spatula, lifting the mixture to keep as much air as possible in the egg whites.

7 Pour the batter on to the baking sheet and smooth out the surface gently with the spatula. Bake for 6-8 minutes until just set it should not colour.

8 While the cake is baking, combine 280g of the anko and the yoghurt in a bowl.

9 Slide the still-warm cake on to a tray. Trim if necessary to get a neat rectangle. Cover with a clean teatowel and flip carefully on to a work surface. Remove the cold baking sheet and carefully peel off the parchment paper.

10 Spread the filling on to the cake, leaving a margin. Roll the cake up tightly in the teatowel and place it seam side down in the fridge to set for a few hours or overnight.

Place the cake on a serving dish and dust with a little matcha powder. Serve with a dollop of yoghurt.