Soups & Stews
This 13 bean soup recipe transforms Winco pantry staples into a rich, smoky vegetarian masterpiece—perfect for budget-friendly meals that taste like a restaurant centerpiece. The beauty lies in its simplicity: dried beans soak overnight while you prep aromatic vegetables and herbs, then everything simmers into deep, caramelized harmony. I developed this recipe after realizing how much flavor you can extract from basic ingredients when given time and patience.
What sets this soup apart is the smoky depth achieved through slow simmering with bay leaves, smoked paprika, and a touch of molasses—no fancy ingredients required. The beans develop tender yet substantial texture, while the broth reduces to a velvety consistency that coats every spoonful. Winco’s bulk dried beans make this especially cost-effective, as you can stretch a single batch into multiple servings.
The result is a hearty, satisfying soup that pairs beautifully with crusty bread or a simple green salad. Each bite delivers layers of earthy bean flavors balanced by the subtle sweetness of the molasses and the warmth of the spices. This isn’t just soup—it’s a one-pot meal that feels indulgent without breaking the bank.
Best of all, it improves with time. The flavors meld more deeply as it sits, making it ideal for meal prep or feeding a crowd. Let’s turn those pantry staples into something extraordinary.
Ingredients for 13 bean soup recipe winco
Winco's bulk dried beans and aromatic vegetables create this vegetarian masterpiece with smoky depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Winco bulk section preferred |
| Dried Black Beans 🌱 | 1 cup | Winco bulk section preferred |
| Dried Kidney Beans 🌱 | 1 cup | Winco bulk section preferred |
| Dried Pinto Beans 🌱 | 1 cup | Winco bulk section preferred |
| Dried Great Northern Beans 🌱 | 1 cup | Winco bulk section preferred |
| Dried Chickpeas 🌱 | ½ cup | Winco bulk section preferred |
| Dried Lentils 🌱 | ½ cup | Green or brown lentils |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrot 🥕 | 2 whole | Chopped, medium size |
| Celery Stalks 🧅 | 3 whole | Chopped, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Smoked Paprika 🌶️ | 1 tbsp | High quality for smoky depth |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Bay Leaves 🍃 | 2 whole | Fresh preferred, dried OK |
| Molasses 🍯 | 2 tbsp | Unsulphured preferred |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Fresh Thyme 🌿 | ¼ cup | Chopped, stems removed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground preferred |
Winco’s bulk dried beans are the foundation—look for uniform size and vibrant color in the bulk section. The navy, black, and kidney beans provide the hearty texture, while the chickpeas and lentils add creaminess. Store your bulk beans in airtight containers to preserve freshness for up to 12 months. For maximum flavor, soak the beans overnight in cold water with a pinch of baking soda. The smoked paprika should be from a reputable brand like Penzeys—it delivers that authentic smoky depth that separates this from ordinary bean soups.
No smoked paprika? Liquid smoke at one-quarter teaspoon works in a pinch, though it lacks the complexity. Fresh thyme unavailable? Dried thyme at one-third the amount suffices, but toast it in a dry pan for 30 seconds to enhance flavor. The molasses adds subtle sweetness—unsulphured is ideal—but if you only have sulphured, reduce by half to avoid bitterness. For the broth, low-sodium versions prevent over-salting, though you can always adjust later. The vegetables can be prepped ahead and stored in the fridge for 3 days—just chop them the night before to save time.
This soup tastes even better the next day as flavors meld. Store leftovers in the fridge for 5-6 days or freeze for 3 months—portion into containers for easy reheating. For meal prep, double the batch and freeze half immediately. The beans will soften further upon reheating, so aim for al dente texture when first cooked. Serve with crusty bread or a simple salad to complete the meal—each bite delivers that restaurant-quality depth without the price tag.
Why You'll Love This Recipe
- No-Soaking Hassle: I just toss the dried beans—navy, black, kidney, pinto, and great northern—into a pot with a bouillon cube and water. By the time I’ve chopped an onion and carrot, they’re already softening. Honestly, that’s the magic of Winco’s bulk bins—no pre-soaking, no excuses.
- Deep Umami Magic: The combination of those five beans? It’s like a flavor party in your bowl. Navy beans bring that creamy texture, while the kidney and black beans add smoky depth. Add a splash of vinegar at the end—trust me, that’s what turns it from good to ridiculously good.
- Potluck Hero: This soup travels beautifully. I’ve brought it to holiday gatherings, game days, and even my book club (yes, we eat). The beans hold up, the broth stays rich, and everyone asks for seconds. Plus, it’s the one dish I can make without being asked to bring dessert.
- Budget-Friendly Pantry Staple: A bag of dried beans from Winco costs pennies, and one batch feeds my family for days. I’ll be real: I’ve had this soup three nights in a row, and no one’s complained. Leftovers? They’re even better the next day, especially with a sprinkle of cheese on top.
Step-by-step instructions for 13 bean soup
Transform Winco's pantry staples into a rich, smoky soup with layers of texture and depth.
Prepare the Bean Mixture
In a large soup pot, combine all 1 cup dried navy beans, 1 cup dried black beans, 1 cup dried kidney beans, 1 cup dried pinto beans, 1 cup dried great northern beans, 0.5 cup dried chickpeas, and 0.5 cup dried lentils. Rinse them thoroughly under cold water to remove any debris, then drain. Add 6 cups vegetable broth and bring to a boil over high heat. Once boiling vigorously, reduce heat to medium-low and let the beans simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
This initial simmer helps soften the beans and removes any impurities. The broth should remain at a gentle boil—if it reduces too much, add ½ cup hot water to maintain the liquid level. The beans will be partially cooked but not fully tender yet, which is essential for developing their flavors before adding the remaining ingredients.
Sauté the Aromatics
While the beans simmer, dice the 1 whole yellow onion into small, even pieces, chop the 2 whole carrots and 3 whole celery stalks into ¼-inch dice, and mince the 4 cloves garlic. In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, carrot, and celery, cooking for 8-10 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
This step builds the soup’s foundational flavor. The vegetables should release their moisture and develop a slight caramelization—this adds sweetness that balances the smoky depth of the spices. If the vegetables stick, add a splash of water and scrape the bottom of the pan to lift the browned bits, which are packed with flavor.
Season and Combine
Add the sautéed vegetables, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 2 whole bay leaves, 2 tablespoons molasses, 0.25 cup chopped fresh thyme, 1.5 teaspoons salt, and 0.5 teaspoon black peppercorns to the simmering beans. Stir well to combine, ensuring the spices are evenly distributed. Return the mixture to a gentle boil, then reduce heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, stirring occasionally, until all the beans are tender and the flavors have melded together.
The molasses adds a subtle sweetness that complements the smoky paprika, while the bay leaves and thyme infuse the broth with aromatic depth. The beans should be fork-tender, with no resistance when pierced. If the soup thickens too much during simmering, add ½ cup hot water to maintain the desired consistency.
Adjust and Serve
Once the beans are tender, remove the 2 bay leaves and discard them. Taste the soup and adjust the seasoning if needed—add more salt if the flavors are muted, or a splash of molasses if you want to enhance the sweetness. Let the soup sit off the heat for 10 minutes to allow the flavors to settle, then serve warm in bowls.
This soup is hearty and deeply flavorful, with each bean variety contributing its unique texture—creamy chickpeas, tender lentils, and robust navy beans. The smoky depth from the paprika and the subtle sweetness of the molasses make it a satisfying dish, perfect for chilly days or as a comforting meal. Garnish with extra chopped thyme or a drizzle of olive oil if desired.
Pro Tips For Making 13 Bean Soup Recipe Winco
- SOAK BEANS TWO WAYS: I learned this the hard way—just tossing dried beans in water and hoping for the best leads to tough, uneven cooking. For Winco’s 13-bean mix, split the batch: soak half overnight in cold water (no salt), then quick-soak the other half by boiling for 2 minutes, covering, and letting sit 1 hour. The overnight beans stay creamier; the quick-soak ones add texture variety.
- SORT BEANS BEFORE COOKING: Don’t trust the bag’s consistency—beans hide rocks, shriveled bits, and odd colors. Run each type through your hands (yes, even the pinto beans) and pick out anything questionable. I skip this sometimes, and the soup’s still fine, but the texture’s noticeably smoother when you do. Takes 5 minutes and saves chewing headaches.
- SIMMER LOW AND LONG: That Winco recipe might call for 2–3 hours, but your stove’s "low" setting is a lie. Use a thermometer—keep the soup between 185°F–195°F (gentle bubbles, not rolling). I’ve rushed it before, and the beans turn mushy or stay chalky. Add broth as needed; this isn’t a set-it-and-forget-it dish.
- SAVE TIME WITH BATCH COOKING: Make a double batch and freeze half in portions. Use the extra for tacos, salads, or a quick lunch—just reheat with a splash of broth. The flavors deepen over time, and you’ll never scramble for a last-minute meal. (Pro move: Label the container with the date—trust me, you’ll forget.)
Best sauces and condiments for these flavors
Smoky Molasses Swirl
Finish your soup with a swirl of molasses and a pinch of smoked paprika—just 1 teaspoon of each—whisked into 2 tablespoons of warm broth. Drizzle this over each serving for a glossy, caramelized sheen that enhances the smoky depth. I like to use a squeeze bottle for an elegant presentation. 🌟
Creamy Avocado Topping
Blend ½ ripe avocado, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, and a pinch of salt into a smooth paste. Spoon this onto each bowl of soup for a creamy contrast to the hearty beans. The healthy fats from the avocado balance the smoky flavors beautifully. 🥑
Crispy Shallot Garnish
Sauté 3 thinly sliced shallots in 1 tablespoon olive oil until golden brown and crispy—about 5-7 minutes on medium heat. Sprinkle these over the soup right before serving for a textural crunch that elevates every bite. Store-bought shallots work perfectly for this. 🧅
Herb Oil Drizzle
Infuse ¼ cup olive oil with 1 tablespoon chopped fresh thyme and 1 teaspoon chopped parsley by heating gently for 2 minutes in a small saucepan. Strain and drizzle over the soup just before eating. This adds a fragrant, aromatic finish that ties all the flavors together. ✨
Hot Sauce Kick
For those who love heat, add ½ teaspoon hot sauce (like Cholula or Tabasco) to each bowl. The smoky-sweet base of the soup pairs perfectly with the tangy spice. I recommend adding it after tasting—you can always adjust the heat to your preference. 🌶️
Cheesy Crumble
Sprinkle ¼ cup shredded sharp cheddar or Parmesan cheese over the top for a rich, umami boost. The cheese melts slightly from the soup’s heat, creating a creamy, savory finish. For extra flavor, toast the cheese in a dry pan for 1-2 minutes before sprinkling. 🧀
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this Winco-friendly recipe?
You can use canned beans, but the texture and flavor won't be the same. Canned beans are pre-cooked and lose some of their depth when simmered further. For best results, use 1 (15 oz) can of each bean type (navy, black, kidney, etc.), drained and rinsed, but reduce the broth to 4 cups and simmer for only 30-45 minutes to avoid mushiness. The molasses and spices will still work, but you'll miss the rich development of dried beans.
How do I make this soup vegan?
This recipe is already vegetarian, but for vegan adaptation, simply replace the molasses with 2 tablespoons maple syrup and use vegan vegetable broth. For extra richness, stir in 1 tablespoon nutritional yeast when serving. The smoked paprika and spices remain the same—just ensure all ingredients are certified vegan. The flavor profile stays delightfully smoky and hearty.
Why does my bean soup taste bland after simmering?
Bland soup usually means insufficient seasoning or underdeveloped flavors. First, check if you used low-sodium broth—you may need to add extra salt (up to 2 teaspoons) after simmering. Second, ensure the beans simmered long enough (1.5-2 hours uncovered). For extra depth, add 1 teaspoon liquid smoke or an extra ½ teaspoon smoked paprika during the final 30 minutes of cooking.
Can I make this soup in a slow cooker?
Combine all ingredients in your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker's gentle heat enhances the flavors beautifully. Just add ½ cup water if the soup gets too thick. Remove the bay leaves before serving, as they can become bitter when overcooked. The result will be even more tender and flavorful than stovetop.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 5-6 days. For freezing, portion into 1-cup servings and freeze for up to 3 months. When reheating, add 2-3 tablespoons water per cup to prevent thickening. The flavors actually improve overnight—reheat gently on the stove or microwave until steaming hot. Never reheat directly from frozen without thawing first.