This 13 bean soup recipe from Winco turns easy pantry staples into a cozy, budget-friendly bowl that feels like a warm embrace. Winco’s bulk bins make it easy to stock up on dried beans, herbs, and spices—everything you need for rich, homestyle flavor without breaking the bank.
The secret lies in slow simmering, where each bean absorbs the aromatic broth until the soup becomes velvety and deeply satisfying.
What sets this recipe apart is its versatility and depth of flavor. With a mix of navy beans, pinto beans, and kidney beans (plus nine others), you get a symphony of textures and earthy tones.
A splash of vinegar and a bay leaf elevate the broth, while smoked paprika adds warmth that lingers long after the last spoonful. Best of all, it’s a make-ahead dream—flavors only get better after a day or two in the fridge.
The result is a soup so hearty it stands up to crusty bread or a side salad, yet light enough to feel like a comforting meal on its own. Each spoonful delivers tender beans, fragrant herbs, and a broth so rich it feels like a celebration.
Perfect for meal prep, potlucks, or cozy weeknight dinners, this recipe proves that pantry staples can be extraordinary with the right technique.
Serve with a sprinkle of fresh parsley and a wedge of lemon for brightness, or pair it with cornbread for the ultimate homestyle experience. The leftovers? Even better the next day. Let’s get cooking—your taste buds (and your wallet) will thank you.
Ingredients for 13 bean soup recipe winco
Winco’s bulk bins make this 13-bean feast possible—just dried beans, veggies, and spices.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Rinsed before soaking |
| Dried Pinto Beans 🌱 | 1 cup | Rinsed before soaking |
| Dried Kidney Beans 🌱 | 1 cup | Rinsed before soaking |
| Dried Black Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Great Northern Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Lima Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Chickpeas 🌱 | ½ cup | Rinsed before soaking |
| Dried Lentils 🌱 | ½ cup | Brown or green preferred |
| Dried White Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Butter Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Red Beans 🌱 | ½ cup | Rinsed before soaking |
| Dried Split Peas 🌱 | ½ cup | Rinsed before soaking |
| Dried Adzuki Beans 🌱 | ¼ cup | Rinsed before soaking |
| Vegetable Broth 💧 | 8 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Carrots 🥕 | 2 whole | Diced, medium size |
| Celery Stalks 🌿 | 3 whole | Diced, fresh preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For warmth and depth |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
| Apple Cider Vinegar 🍎 | 1 tbsp | Brightens the broth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
Winco’s bulk section is your best friend for this recipe. Grab the dried beans in 1-pound bags—they’re cheaper per pound and last forever. Look for organic or heirloom varieties if you want extra flavor, but the regular store brands work just fine. The key is uniform soaking: sort through the beans to pick out any stones or discolored ones before rinsing. For the broth, Pacific Foods or Imagine low-sodium are my go-tos—they’ve got great flavor without the salt overload. Fresh herbs like thyme and parsley are worth the splurge, but dried works in a pinch if you’re in a hurry.
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Short on one bean type? Swap for another white or navy bean—the texture won’t change much. The vinegar is non-negotiable for brightness, but if you’re out, a splash of lemon juice works too. For the veggies, frozen diced carrots and celery save time and work perfectly. The garlic can be pre-minced from a jar if you’re in a rush, but fresh is always better. And trust me, toasting the cumin seeds whole before grinding them makes a world of difference—just 30 seconds in a dry pan until fragrant.
This soup tastes even better the next day, so make a double batch if you can. Store in airtight containers in the fridge for up to 5 days, or freeze portions for up to 6 months. I always keep a big pot on hand—it’s perfect for potlucks or meal prep. The beans soften as they sit, so if you’re impatient, soak them overnight instead of the quick 2-hour soak. And if you’ve got leftovers, reheat with a splash of water or broth to keep it creamy.
Why You’ll Love This Recipe
- No-Soaking Hassle: I just toss the dried beans in a pot with water, bring it to a boil, then let them simmer while I chop veggies—no overnight soaking, no fuss. The navy beans get tender but hold their shape, and the pinto beans soak up the broth like little flavor sponges.
- Deep Umami Magic: That mix of kidney beans and black beans? It’s like a secret weapon—earthy, smoky, and just salty enough to make your taste buds wake up. I’ll be real, the first time I tasted it, I thought, “Why haven’t I been doing this all along?”
- Weeknight to Potluck: Same recipe for a quick weeknight dinner or a crowd-pleasing potluck dish. Serve it with crusty bread for a cozy night in, or pack it in jars for a picnic—it’s hearty enough to feed a family but light enough to take anywhere.
- Budget-Friendly Pantry Hero: WinCo’s bulk dried beans stretch my grocery budget so far. A single batch feeds us for days, and I freeze leftovers in portions for lazy mornings. Honestly, it’s the kind of meal that makes me feel like I’m winning at life.
Step-by-step instructions for Winco’s 13 bean soup
Transform pantry staples into a soul-warming bowl of homestyle richness.
Soak the Beans for Maximum Tenderness
Place all the dried beans—1 cup each navy, pinto, and kidney beans plus 0.5 cup each of black, great northern, lima, chickpeas, lentils, white, butter, red, split peas, and 0.25 cup adzuki—in a large bowl. Cover with plenty of cold water (at least 3 inches above the beans) and let soak for 8-12 hours or overnight. This long soak ensures they cook evenly and become tender without turning mushy.
Here’s the thing—don’t skip this step. The longer they soak, the more flavor they absorb from the broth later. After soaking, drain and rinse the beans thoroughly under cold water to remove any excess starch that could make the soup gummy.
Sauté the Vegetable Base for Deep Flavor
In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. Add the diced yellow onion, 2 whole carrots, and 3 whole celery stalks. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent. This step builds the flavor foundation—don’t rush it.
Add the minced garlic cloves and cook for another 1 minute until fragrant. Stir in the smoked paprika, ground cumin, dried thyme, and bay leaves. Let the spices toast for 30 seconds to release their aromatic oils. This is where the magic happens—the spices infuse the vegetables with their warm, earthy flavors.
Combine and Simmer the Soup
Pour in the drained beans and add the 8 cups vegetable broth. Stir in the apple cider vinegar, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Partially cover the pot and cook for 2-2.5 hours until all the beans are fork-tender.
I know it seems like a long time, but patience pays off here. The beans will soften gradually, absorbing the broth’s flavor and creating that hearty, comforting texture. Stir occasionally to prevent sticking, and add a splash of water if the soup gets too thick. You’ll know it’s ready when every bean breaks down easily with a fork.
Finish with Brightness and Garnish
Once the beans are tender, stir in the 1 tablespoon lemon juice. This brightens the soup with a touch of acidity that cuts through the richness. Taste and adjust the seasoning with more salt or pepper if needed. The soup should be rich but balanced, with a deep, complex flavor.
Remove the bay leaves and ladle the soup into bowls. Garnish each serving with 0.25 cup chopped fresh parsley. The parsley adds a fresh, vibrant contrast to the deep, smoky flavors of the soup. Serve with crusty bread to soak up every last drop of that delicious broth.
Pro Tips For Making 13 Bean Soup Recipe Winco
- Soak the Pintos Separately: Pinto beans stay rock-hard if soaked with the crowd. I learned this the hard way—toss them in a separate bowl with plenty of water (at least 4 cups per pound) and a pinch of baking soda. They’ll soften faster and won’t turn to mush later, especially if you’re short on simmer time.
- Skip the Crowding: Packing all five bean types into a pot like sardines? Don’t. Navy beans and Great Northerns need room to expand without splitting. Use a large stockpot and spread them out—even if it means two batches. Trust me, you’ll avoid a gluey, split-pea-like disaster.
- Simmer Low and Long: After the initial boil, drop the heat to a gentle simmer—think tiny bubbles, not rolling. Kidney beans and black beans turn mushy if rushed, and Navy beans stay tough if undercooked. Two hours minimum, but three guarantees they’ll break down just enough to blend into a rich, cohesive soup.
- Toast the Beans First: Sounds weird, but dry-roasting the beans in a skillet for 3–5 minutes (until fragrant) deepens their flavor. Just shake the pan constantly—don’t walk away. It’s the shortcut that makes the difference between bland and oh yeah, especially if you’re using store-bought beans that’ve been sitting too long.
Best sauces and condiments for this dish
Creamy Garlic Sauce
Transform your 13 bean soup into a velvety masterpiece by stirring in ½ cup heavy cream or coconut milk during the final 10 minutes of simmering.
For extra depth, blend 1 cup of the soup with 2 tablespoons butter and 2 minced garlic cloves until smooth, then stir it back in. This adds a luxurious texture while keeping the dish vegetarian-friendly. 🥄
Smoky Chipotle Swirl
For a smoky kick, blend 1 can (4 oz) chipotle peppers in adobo sauce with ¼ cup water until smooth. Simmer this mixture with your beans for the last 30 minutes of cooking.
The result? A rich, smoldering depth that pairs perfectly with the earthy beans. Adjust heat with more or less adobo—start with 1-2 tablespoons if you’re sensitive to spice.
Cheesy Broccoli Crown
Top individual servings with a cheesy broccoli crown for a crowd-pleasing twist. Sauté 2 cups chopped broccoli with 1 tablespoon olive oil until tender-crisp, then mix with ½ cup shredded cheddar and 2 tablespoons grated Parmesan.
Spoon this mix over the soup just before serving—it melts beautifully into the warm broth. 🧀
Crispy Bacon Bits
Even though this soup is vegetarian, you can add a smoky, savory element by frying 4 slices of bacon until crispy, then crumbling them over the top.
For a vegan version, use ½ cup crispy tempeh bacon or smoked paprika-dusted toasted breadcrumbs. The crunch contrasts perfectly with the soft beans and creamy broth.
Herbed Yogurt Drizzle
Finish with a cooling, tangy drizzle by mixing ½ cup Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon chopped dill, and a pinch of salt.
Drizzle over the soup just before serving—it cuts through the richness while adding a bright, herby note. This works especially well with the creamy garlic sauce variation. 🥄
Spicy Tomato Topping
Simmer 1 cup crushed tomatoes with 1 teaspoon sugar, ½ teaspoon red pepper flakes, and a pinch of salt for 10 minutes to make a sweet-spicy topping.
Ladle this over individual servings for a vibrant, acidic contrast that brightens the deep flavors of the soup. It’s a classic pairing that elevates the dish instantly.
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this 13-bean soup?
You can use canned beans, but the texture and flavor won’t be the same. Canned beans are pre-cooked and won’t absorb the broth as deeply, resulting in a less rich soup. If you do use them, drain and rinse thoroughly, then simmer for 30-45 minutes to let flavors meld. For best results, stick with dried beans—they create that velvety, hearty texture that makes this soup special.
How can I make this soup spicier?
Add heat with smoked paprika, cayenne, or chili flakes! For a smoky kick, blend 1-2 tablespoons chipotle peppers in adobo with ¼ cup water and stir into the soup during the last 30 minutes of cooking. Start with ½ teaspoon cayenne if you’re sensitive to spice, then adjust to taste. The beans’ earthiness balances the heat beautifully.
Why do my beans turn mushy when simmering?
Overcooking or using old beans are the usual culprits. Always soak beans overnight (not just a quick soak) and simmer gently—never boil vigorously. Remove any discolored beans before cooking, and avoid adding acidic ingredients (like vinegar) too early, as they can break down the beans faster. For extra tenderness, add a pinch of baking soda to the soaking water.
Can I prepare this soup in a slow cooker?
Combine all ingredients (except fresh parsley) in your slow cooker and cook on low for 8-10 hours or high for 5-6 hours. The long cook time enhances the flavors even more. Stir occasionally and add water if needed to keep it from getting too thick. The slow cooker method is perfect for hands-off, all-day simmering.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat with a splash of water or broth to prevent drying out. Avoid microwaving unless you stir frequently—it can make the beans gummy. For best results, reheat just until hot (5-10 minutes) and let it sit covered for 5 minutes to reabsorb moisture. The flavors only get better after resting!
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