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16 bean soup recipe
Aldrick Winters

16 Bean Soup Recipe

This 16 bean soup is rich, comforting, and packed with earthy flavors from slow-simmered beans, smoky meat, and aromatic vegetables. It has a thick, hearty texture with a deeply savory broth perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Main Dishes
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound 16 bean mix
  • 6 cups water
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice or vinegar
  • 1 cup cooked ham or smoked sausage, chopped (optional)

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Rinse the bean mix thoroughly and soak overnight or use a quick soak method until beans are slightly softened.
  2. Heat olive oil in a large pot over medium heat, then sauté onions, carrots, and celery until softened and fragrant, about 5–7 minutes.
  3. Add garlic and cook for 30 seconds until aromatic, being careful not to burn it.
  4. Stir in soaked beans, chicken broth, and water, then bring to a gentle boil.
  5. Reduce heat to low and simmer uncovered for about 60 minutes, stirring occasionally until beans begin to soften.
  6. Add diced tomatoes, spices, salt, and pepper, then continue simmering for another 20–30 minutes until beans are tender and the broth thickens.
  7. Stir in cooked ham or sausage if using, and let it heat through for 5–10 minutes.
  8. Finish with a splash of lemon juice or vinegar to brighten the flavor before serving.

Video

Notes

  • For deeper flavor, let the soup rest for a few hours or overnight—it tastes even better the next day.
  • If the soup gets too thick, add a bit of water or broth to loosen it while reheating.
  • You can make this vegetarian by skipping the meat and using vegetable broth instead.