The Best Seven Bean Soup Recipe Made Easy

Packed with hearty beans, vegetables, and savory spices, this 7 beans soup recipe is the ultimate comfort food for any time of the year. It’s not only rich in flavor but also incredibly nutritious, making it the perfect meal for those looking to enjoy a filling, healthy dish. Whether served with crusty bread or as a side to a light salad, this soup is one you’ll want to make on repeat.

This 7 beans soup recipe is one of the best dinner recipes when it comes to easy, delicious meals. The ingredients are simple, pantry staples that simmer away in chicken stock or vegetable stock while you work on other things. And if you’re short on time, you can always cook them in the pressure cooker or Instant Pot!

Despite being a vegetarian bean soup, this simple recipe is packed with flavor and is quite filling. If you want a bit more, you can add a leftover ham bone to the pot while the beans cook to give this soup even more flavor.

The beauty of this recipe is its versatility, so its the best way to use up any beans that have been pushed to the back of the pantry  – cranberry beans, white beans, baby lima or large lima beans, white kidney or cannellini beans  – any will do, though I am partial to the mix listed below.

Pair this hearty bean soup with a loaf of rosemary sourdough, simple artisan sourdough, easy yeast rolls, or serve it in a bread bowl for something truly special. For more hearty and comforting soup recipes, check out homemade chicken noodle soup, protein-rich potato soup, or classic vegetable soup.

Why You’ll Love This Recipe

Nutritious and filling. Packed with seven different kinds of beans, this soup is a great source of protein and fiber, making it perfect for a filling meal. The combination of beans and vegetables makes this one of those healthy recipes that’s also delicious!

Rich in flavor. With a perfect blend of spices like cumin, garlic, and smoked paprika, this soup is loaded with flavor. It’s a one-pot wonder that will warm you up and leave you craving more (with no need for a store-bought seasoning packet!)

Easy to make. This recipe doesn’t require any complicated steps or hard-to-find ingredients. You just chop, throw everything in a pot, and let it simmer. It’s a super low-effort, high-reward dish that uses dry beans.

Customizable. Feel free to mix up the types of beans based on what you have in your pantry or your flavor preferences. Use a pre-mixed bean soup blend or choose your own bean  varieties to make your own bean mix. This recipe is highly adaptable, whether you like your soup a bit spicier or prefer a milder version.

What is a 7 Beans Soup Recipe?

7 beans soup is exactly what it sounds like – a hearty, flavorful soup made with a combination of seven different types of beans. The beans provide a rich texture and earthy flavor, while the vegetables and spices bring the soup to life. This type of soup is often made as a vegetarian or vegan meal, but you can easily add meat or broth if you prefer. The variety of beans ensures each spoonful has a different texture, making it satisfying and comforting. Compared to other bean soups, 7 beans soup is more diverse in flavor, thanks to the variety of beans and the aromatic spices.

7 Beans Soup Recipe Ingredients

• Mixed dried beans: The heart of this soup! You’ll need a variety of beans such as kidney beans, black beans, pinto beans, navy beans, chickpeas, butter beans, lentils, and great northern beans. These provide different textures and flavors, making the soup more interesting.
• Carrots: Adds a touch of sweetness and color to the soup. It balances out the earthy flavor of the beans.
• Celery: Gives the soup a refreshing, crunchy texture and subtle flavor.
• Onion: A classic base for soups that adds depth and richness to the broth.
• Garlic: Essential for bringing out savory flavors and aroma.
• Tomatoes: Use crushed tomatoes or diced tomatoes for a bit of acidity and a rich, tomatoey base. You can also use a can of Rotel for a bit of heat.
• Vegetable broth: Adds flavor and helps the soup come together. You can also substitute with chicken broth or ham broth for a non-vegetarian version.
• Olive oil: Used to sauté the vegetables. You can also use another neutral oil.
• Spices: A blend of cumin, smoked paprika, oregano, and bay leaves brings depth to the soup.
• Salt and pepper: To season and enhance all the other flavors.

A full list of ingredients and quantities can be found in the recipe card below.

How to Make 7 Beans Soup

1. Prepare the beans: If using dried beans, soak them overnight in a large bowl of water. Drain and rinse the beans before using. Alternatively, you can use canned beans (drained and rinsed) to save time. You can also use a pre-made mix.
2. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté onions and vegetables for about 5-7 minutes until the vegetables begin to soften.
3. Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, oregano, and bay leaves. Cook for another minute, letting the spices become fragrant.
4. Add the beans and broth: Add the soaked beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. If you’re using canned beans, the cooking time will be much shorter—about 30 minutes. If adding baby spinach, add this during the last 15 minutes or so of simmering time as it will cook quickly.
6. Season and serve: Taste the soup and season with salt and pepper as needed. Remove the bay leaves and serve the soup hot, garnished with fresh herbs or a squeeze of lemon juice if desired.

Recipe Tips

• Soak the beans: Soaking dried beans overnight in cold water helps them cook more evenly and reduces the chance of them being too hard in the soup. To do this, place the beans in a large bowl then add enough cups of water to just cover them. Soak beans overnight and rinse the next morning. If you forget to soak them, you can use the quick-soak method by boiling them for 5 minutes in a large stockpot and letting them sit for an hour.
• Use a slow cooker: You can easily make this soup in a slow cooker or crock pot. Simply sauté the vegetables, then add everything to the slow cooker and cook on low heat for 6-8 hours, or on high for 3-4 hours. This is especially delicious with a ham hock in the mix as well! Cooking a long time helps add flavor to the soup.
• Check for seasoning: As the beans cook, they absorb a lot of the flavor from the spices and broth, so it’s important to taste the soup as it cooks and adjust the seasoning with more salt or spices. A bay leaf or two on top of the soup can add a lot of flavor over time!
• Blend the soup: For a thicker soup, you can blend a portion of it with an immersion blender or in a regular blender. This will give it a creamy texture while keeping the hearty chunks intact.

7 Beans Soup Recipe Variations

Follow the original recipe the first time you make this soup, then mix things up the next time with one of the simple swaps:

• Spicy 7 Beans Soup: Add a diced jalapeño or a pinch of chili flakes to the soup to give it a spicy kick. Serve with a dollop of sour cream or plain yogurt to cool it down.
• Add greens: Stir in some chopped kale, fresh spinach, or Swiss chard in the last 15-20 minutes of cooking for added nutrients and color.
• Add meat: If you prefer a non-vegetarian version, you can add sausage, chicken, or bacon. Just sauté the meat with the vegetables to infuse the soup with extra flavor.
• Tomato-based variation: For a more tomato-forward soup, increase the amount of tomatoes (use crushed or even add tomato paste) to make the broth richer and thicker.

Recipe FAQs

I hope you enjoy this comforting and nutritious 7 beans soup! It’s the perfect meal for chilly days or when you want something hearty, flavorful, and satisfying.

7 Beans Soup Recipe

Prep Time: 12 hours

Cook Time: 1 hour 30 minutes

Additional Time: 12 hours

Total Time: 1 day 1 hour 30 minutes

Packed with hearty beans, vegetables, and savory spices, this 7 beans soup recipe is the ultimate comfort food for any time of the year. It’s not only rich in flavor but also incredibly nutritious! Whether served with crusty bread or as a side to a light salad, this soup is one you'll want to make on repeat.

Print

Ingredients

• 1/2 cup kidney beans
• 1/2 cup black beans
• 1/2 cup pinto beans
• 1/2 cup navy beans
• 1/2 cup chickpeas
• 1/2 cup lentils
• 1/2 cup great northern beans
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 bay leaves
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• Salt and pepper, to taste

Instructions

1. Soak the dried beans overnight. Drain and rinse them before using.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes.
3. Add garlic, cumin, smoked paprika, oregano, and bay leaves, and cook for another minute until fragrant.
4. Add the soaked beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer, covered, for 1 to 1 & 1/2 hours, or until beans are tender. (If using canned beans, cook for about 30 minutes.)
6. Taste and adjust seasoning with salt and pepper. Remove bay leaves and serve hot.

Notes

• Soaking dried beans overnight in cold water helps them cook more evenly and reduces the chance of them being too hard in the soup. To do this, place the beans in a large bowl then add enough cups of water to just cover them. If you forget to soak them, you can use the quick-soak method by boiling them for 5 minutes in a large stockpot and letting them sit for an hour.
• Use a slow cooker: You can easily make this soup in a slow cooker or crock pot. Simply sauté the vegetables, then add everything to the slow cooker and cook on low heat for 6-8 hours, or on high for 3-4 hours. This is especially delicious with a ham hock in the mix as well! Cooking a long time helps add flavor to the soup.
• As the beans cook, they absorb a lot of the flavor from the spices and broth, so it’s important to taste the soup as it cooks and adjust the seasoning with more salt or spices.
• Blend the soup: For a thicker soup, you can blend a portion of it with an immersion blender or in a regular blender.

Recommended Products

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