Soups & Stews
This 13 bean soup recipe transforms Winco's bulk pantry staples into a hearty, protein-rich masterpiece that simmers into rich, complex flavor. The secret lies in slow cooking—where tough dried beans soften into tender, flavorful bites while absorbing the aromatic broth. I've perfected this version using Winco's affordable bulk beans, creating a soup that's both budget-friendly and deeply satisfying.
What sets this recipe apart is its balance of textures and flavors—earthy navy beans, creamy butter beans, and peppery black-eyed peas all contribute to a satisfying bite. The long simmer develops depth without requiring specialty ingredients, making it ideal for meal prep or feeding a crowd. Each spoonful delivers a harmonious blend of savory, slightly sweet, and umami-rich notes that keep you coming back for more.
By the time you're done, you'll have a velvety soup with tender beans swimming in a rich, seasoned broth that's perfect for chilly days. The slow cooking process transforms simple ingredients into something extraordinary—proof that pantry staples can create restaurant-quality results. Serve with crusty bread or over rice to soak up every last drop of that flavorful broth.
This recipe is designed to be flexible—adjust the seasoning to your taste, add smoked paprika for depth, or stir in a splash of vinegar for brightness. The beauty of 13 bean soup lies in its versatility, making it a staple for any kitchen. Let's get cooking!
Ingredients for 13 bean soup recipe winco
Winco's bulk beans plus a few pantry staples create this protein-packed vegetarian masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Winco bulk section preferred |
| Dried Butter Beans 🌱 | 1 cup | Also called lima beans |
| Dried Black-Eyed Peas 🌱 | 1 cup | Winco bulk bin recommended |
| Dried Kidney Beans 🌱 | ½ cup | Dark red variety preferred |
| Dried Pinto Beans 🌱 | ½ cup | Winco bulk section |
| Dried Great Northern Beans 🌱 | ½ cup | For creamy texture |
| Dried Chickpeas 🌱 | ½ cup | Also called garbanzo beans |
| Dried Lentils 🌱 | ½ cup | Green or brown preferred |
| Dried White Beans 🌱 | ½ cup | Cannellini or great northern |
| Dried Black Beans 🌱 | ½ cup | Winco bulk bin |
| Dried Split Peas 🌱 | ½ cup | Yellow or green variety |
| Dried Adzuki Beans 🌱 | ¼ cup | Sweet flavor profile |
| Dried Fava Beans 🌱 | ¼ cup | Also called broad beans |
| Vegetable Broth 💧 | 8 cups | Low-sodium preferred |
| Onion 🧅 | 1 whole | Yellow or white, chopped |
| Carrot 🥕 | 2 whole | Medium size, chopped |
| Celery Stalks 🌿 | 3 whole | Chopped for base |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Tomato Paste 🍅 | ½ cup | Squeeze tube preferred |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
| Thyme 🌿 | 1 tsp | Dried or fresh preferred |
| Rosemary 🌿 | ½ tsp | Dried or fresh sprig |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
Winco's bulk bean section is your best friend for this recipe—pick up all 13 varieties at once to save time. Look for beans labeled 'dried' in the bulk bins, not pre-cooked. The navy beans and butter beans are the workhorses here, giving you that creamy texture, while the black-eyed peas add a peppery kick. Store beans in airtight containers to keep them fresh for up to a year. For the broth, low-sodium vegetable broth ensures you control the seasoning. I always grab a few extra bay leaves—they infuse incredible aroma into the soup without overpowering it.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Short on butter beans? Substitute more kidney beans or pinto beans—they hold up well during long simmering. Fresh thyme and rosemary are ideal, but dried works at one-third the amount. The tomato paste can be tricky—squeeze tubes from Trader Joe's are perfect because you only need half a cup. For extra richness, stir in a tablespoon of nutritional yeast at the end—it adds that umami depth without dairy. And if you're feeling adventurous, swap half the beans for white beans from a can to cut cooking time by 30 minutes.
This soup tastes even better the next day as flavors meld together. Store in airtight containers for up to 5 days in the fridge or freeze for 3 months. I double the batch and freeze half—perfect for quick lunches. To reheat, warm on the stove over medium-low heat, stirring occasionally. The beans will absorb the broth beautifully, so add a splash of water if it gets too thick. For serving, crusty bread or steamed rice soaks up every last drop of that flavorful broth—don't skip this part, it's worth the extra minute.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll be real—most bean soups demand overnight soaking. Not this one. The Winco mix handles dried beans like a champ, soaking overnight or just a quick 2-hour soak (or even pressure cooking in 30 minutes). That’s 10 fewer minutes I’m not stressing over.
- Earthy Umami Bomb: Between us, the combo of butter beans’ creamy bite and kidney beans’ smoky depth is chef’s kiss. The black-eyed peas add that bright pop, while the navy beans keep it hearty. Honestly, it’s the kind of soup that makes you slow down and savor every spoonful—no sad, bland aftertaste here.
- Potluck Star Player: This soup travels beautifully—warm or cold, in a thermos or a mason jar. I’ve brought it to holiday gatherings, tailgates, and even my book club (yes, really). The beans hold their shape, the broth stays rich, and it’s the one dish everyone asks for seconds on. Not the prettiest, but the taste makes up for it.
- Budget-Friendly Pantry Hero: A 13-bean mix from Winco runs me about $3 for a week’s worth of meals. Add a few veggies and spices, and you’ve got a filling, protein-packed dinner that’s way cheaper than takeout. My college-student nephew calls it his “poor man’s steak”—and he’s not wrong.
Step-by-step instructions for Winco pantry bean soup
Transform Winco's bulk dried beans into a hearty, flavorful soup with this straightforward method.
Soak the Beans Overnight
Combine all 13 cups of dried beans (the 1 cup dried navy beans, 1 cup dried butter beans, 1 cup dried black-eyed peas, and all remaining bean quantities) in a large bowl. Cover with cold water by 2 inches and let soak for 8-12 hours at room temperature. This ensures even cooking and prevents tough textures.
I always use a large bowl or container—this prevents the beans from floating and ensures they absorb water evenly. The next morning, drain and rinse the beans thoroughly under cold water before cooking. This step is non-negotiable; properly soaked beans cook faster and stay tender.
Sauté the Aromatic Base
Heat a large Dutch oven or heavy pot over medium heat. Add the 1 whole chopped onion, 2 chopped carrots, and 3 chopped celery stalks. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Here's where the flavors start building—don't rush this step. The vegetables should be tender but not browned. Stir in the 0.5 cup tomato paste and cook for 1 minute to deepen the color and intensify the flavor.
Build the Flavor Foundation
Add the drained beans to the pot along with the 8 cups vegetable broth, 2 whole bay leaves, 1 tsp thyme, 0.5 tsp rosemary, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp smoked paprika. Stir well to combine all ingredients.
Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. The liquid should barely bubble—this prevents the beans from breaking apart. Skim off any foam that rises to the surface during the first 5 minutes of simmering for a cleaner soup.
Simmer Until Tender
Cover the pot and simmer for 1.5 to 2 hours, stirring occasionally. The beans are done when they're fork-tender—you should be able to pierce them easily with a fork. If the soup becomes too thick before the beans are tender, add hot water in ½ cup increments to maintain the proper consistency.
I check for doneness by tasting a bean—it should be soft inside but still hold its shape. The longer you cook, the creamier the soup becomes, especially with the dried great northern beans and dried white beans in the mix. This is where patience pays off for that restaurant-quality texture.
Finish and Serve
Remove the bay leaves and stir in the 1 tbsp apple cider vinegar. This final touch brightens the flavors and balances the richness of the beans. Taste and adjust the seasoning with additional salt or pepper if needed.
Let the soup sit for 10 minutes off the heat before serving. This resting period allows the flavors to meld together. Serve warm with crusty bread or over rice. The soup will continue to thicken as it cools, so don't be surprised if it's even more luxurious the next day—this is a soup that tastes better with time.
Pro Tips For Making 13 Bean Soup Recipe Winco
- SOAK BEANS SEPARATELY: Butter beans and black-eyed peas need a 6-8 hour soak—navy, kidney, and pinto beans can handle a quick 2-hour soak in hot water. I learned this the hard way when my butter beans turned to mush because I lumped them all together. Use two pots if you’re short on time, but don’t skip the soak entirely—it cuts cooking time by half and keeps textures intact.
- SIMMER LOW AND LONG: After the initial boil, drop the heat to a bare simmer—you’re looking for tiny bubbles, not a rolling pot. I used to rush this, and the beans would either stay rock-hard or turn to glue. A 2-3 hour simmer at low heat (or 6-8 hours in a slow cooker) guarantees tender beans without breaking them down.
- SKIP THE SALT UNTIL LATER: Adding salt early turns beans tough. Wait until they’ve cooked for at least 30 minutes before seasoning—this is non-negotiable with kidney beans, which absorb salt like sponges. Taste and adjust near the end; you’ll need more than you think, but adding it too soon ruins the texture.
- STIR IN THE BUTTER BEANS LAST: Butter beans (also called lima beans) cook faster than the rest. Add them to the pot just 20-30 minutes before serving—otherwise, they’ll disintegrate into the soup. I was skeptical until I tried it; now I always set a timer so I don’t forget.
Dietary considerations for this recipe
Gluten-Free Adaptation
This 13 bean soup is naturally gluten-free as long as you use certified gluten-free vegetable broth and avoid cross-contamination. Winco's bulk beans are inherently gluten-free, but always check labels if you're sensitive. I recommend Imagine Foods gluten-free vegetable broth—it's widely available and has no hidden additives. For extra safety, cook the soup in a dedicated gluten-free pot if you also handle wheat products in your kitchen. 🌱
Low-FODMAP Options
If you're following a low-FODMAP diet, swap the onions, garlic, and black-eyed peas for ½ cup chopped leeks (green part only) and ½ cup canned lentils (rinsed well). Use low-FODMAP vegetable broth like Primal Kitchen and reduce the apple cider vinegar to ½ teaspoon. The remaining beans (navy, butter, kidney, etc.) are low-FODMAP in moderate portions. Always check your tolerance levels, as individual responses vary.
Vegan-Friendly Boost
This recipe is already vegan, but you can enhance the umami depth with 1 tablespoon nutritional yeast stirred in at the end. For extra richness, add 1 tablespoon olive oil while simmering. I also like to finish with ½ teaspoon smoked salt instead of regular salt for a deeper flavor profile. The smoked paprika and apple cider vinegar already provide great vegan-friendly acidity and complexity. 💛
High-Protein Focus
This soup delivers an impressive 25-30 grams of plant-based protein per serving thanks to the diverse bean blend. For a protein boost, add ½ cup cooked quinoa per serving or stir in ½ cup cooked lentils at the end. The combination of navy beans, butter beans, and lentils creates a complete protein profile. I often double the bean quantities when making this for meal prep—it keeps me full for hours and makes great leftovers.
Low-Carb Swaps
To reduce carbs while keeping fiber high, reduce the butter beans to ½ cup and increase the kidney beans and lentils by ½ cup each. Use cauliflower rice instead of regular rice for serving, or enjoy with a side of zucchini noodles. The vegetable broth base remains low-carb, and the bean blend still provides substantial fiber. This version clocks in at around 15-18 grams net carbs per serving instead of the usual 30-35 grams.
Allergen-Friendly Tips
For nut allergies, avoid adding any nut-based ingredients—this recipe is already nut-free. If you're concerned about soy, check your smoked paprika for soy additives (some brands use soy as an anti-caking agent). For soy-free options, use Bob's Red Mill smoked paprika, which is soy-free. The apple cider vinegar is typically safe, but always verify labels if you have severe allergies. This soup is also dairy-free and egg-free by default. ✨
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this Winco 13 bean soup?
You can absolutely use canned beans to cut prep time! Swap 1 cup dried beans for 1.5 cups canned beans (drained and rinsed) for each variety. This reduces cooking time by 1.5-2 hours. Just be sure to add the canned beans during the last 30 minutes of simmering to prevent them from becoming mushy. The texture will be slightly softer, but still delicious.
How do I make this soup thicker or thinner?
For a thicker soup, simmer uncovered for 10-15 minutes to reduce the liquid. If it gets too thick before the beans are tender, add ½ cup hot water at a time. For a thinner consistency, simply add ½ cup vegetable broth and stir well. The soup will naturally thicken as it cools, so start with slightly more liquid if you prefer it looser when served.
What's the best way to store and reheat leftovers?
Store in airtight containers in the fridge for up to 5 days or freeze for 3 months. To reheat, warm on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if needed to restore consistency. The flavors actually improve after the first day, making this a perfect make-ahead meal!
Can I substitute any of the beans if I can't find all 13 varieties?
Yes! The key is maintaining a balance of textures. Swap any missing beans with equal amounts of pinto beans, kidney beans, or great northern beans. Avoid overloading on butter beans (they get very soft) or black-eyed peas (they're smaller). The soup will still be flavorful—just the texture profile might shift slightly. Winco's bulk section usually carries most of these staples!
Why does my soup taste bland after cooking?
This usually happens from insufficient seasoning or short cooking time. First, ensure you're tasting as you go and adjusting salt, pepper, and smoked paprika. For deeper flavor, add 1 extra bay leaf or ½ teaspoon more smoked paprika. Let the soup simmer longer (2.5 hours) to develop richness. A splash of apple cider vinegar or lemon juice at the end can also brighten flavors dramatically.