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A few months back, Bob’s Red Mill invited me to create a soup using one of their bean soup mixes. I developed this 13-Bean Soup with Kielbasa, which is now one of my favourite all-time recipes, as it has just the right combination of flavours and textures.
The recipe, which is being featured by Bob’s Red Mill this week, is a hearty bean soup, with smoky overtones from the Kielbasa. In order to meet publishing deadlines, I created it during a 95 degree heat wave in July (without air conditioning), and I still found myself gulping it down.
And this bean soup freezes beautifully. I froze the bulk of the July batch, which we enjoyed again on the weekend with a batch of cornmeal scones (a recipe that I will be sharing this week). This soup sure hit the spot after a few hours of stacking wood for the winter.
Several retailers are carrying Bob’s Red Mill products in their stores, and usually, there is a dedicated section to Bob’s Red Mill products, which will often have everything from baking supplies, to gluten-free products, to dried beans/soup mixes and granolas. But what I have discovered, having lived in three vastly different neighbourhoods over the past two years, is that the stores really vary in what they carry, and Bob’s has a heck of a lot more available.
So if you don’t find what you need in your local retail store, I encourage you to check out the Bob’s Red Mill online store. Their product line has a vast selection of gluten free and whole grain products, plus baking ingredients and baking mixes. I also find that if you shop at their online store, the prices are competitive with purchasing in bulk, particularly if you take advantage of their case pricing, which can come in as low as 25% of the cost of retail (depending, of course, on where you shop).
And now, with more people discovering their own intolerances to gluten, Bob’s really fits the bill. And if you are completely gluten intolerant, using their clearly-labelled GF products vs. buying in bulk means that you avoid the risk of cross-contamination (e.g. a scoop used for quinoa that has been used in the quick-cooking oats bin).
- 13-bean soup mix
- Bean-soup seasoning mix
- Black Bean soup mix
- Vegi bean soup mix
- Arborio rice
- Cornmeal (fine)
- Baking powder
- Baking soda
- Sea salt
- Quinoa
- To enter, simply answer in the comments section: What is your favourite Bob’s Red Mill product? Never tried it? No problem! If you win this package, what would you try first?
- When entering your comment, please ensure that you include your full email address so that if you win, you can be contacted. You can use your first name only in the comments section, and rest assured, your email information will never be shared.
- If you win, you will be contacted by email and required to respond within 24 hours with your mailing address.
- Your prize will be sent to you directly by Bob’s Red Mill.
- Open to residents of U.S. and Canada.
- Contest closes on Monday, October 8th at 6 pm EST.
Ingredients
- 2 cups Bob’s Red Mill 13-Bean Soup Mix
- 3 quarts of water
- 2 Chorizo sausages
- 1 lb, smoked kielbasa, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, sliced
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- ½ tsp pepper
- 8 cups low-sodium chicken broth
- 1 – 28 ounce can diced tomato with juice
- 1 – 4 ounce can chopped green chilies
- Salt, to taste
Instructions
- Rinse and pick over Bob’s Red Mill 13-bean soup mix. Place beans in a large soup pot with water. Bring water to a boil, and boil steadily for 5 minutes. Remove pot from the direct heat. Cover, and let stand for one hour.
- While the beans stand in the covered pot, take out the Chorizo sausage. Heat a small frying pan on medium, and remove the meat from the casings into the frying pan. Fry the sausage until it just brown. Blot off any excess fat with a paper towel, and set aside.
- In bowl, along with sausage, add kielbasa, onion, celery, carrot, garlic, Worcestershire sauce, thyme, and pepper.
- When the beans finished, drain thoroughly, and add back to pot along with the kielbasa and other contents of the bowl.
- Add chicken broth.
- Stir well, bring to a boil, then turn down to very low heat and gently simmer for 2 ½ hours.
- Add tomatoes with the juice, and the chilies.
- Bring the soup back up to a boil, then reduce and gently simmer for 30 minutes.
- Taste the soup, and season with salt, to taste (this will vary depending on the sodium content of the broth and meats).
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{ 15 comments… read them below or add one }
I haven’t tried any Bob’s Red Mill products yet, but I’ve certainly heard a lot about them as I read various GF blogs and reciepes. Love to try this soup actually as I’m starting to embrace beans more for fibre, and I’m a huge fan of the one pot meal!
I have tried one of the pancake mixes.
We use so much Bob’s Red Mill in our house it’s hard to choose, but I love the Vegi Soup mix! Thanks!
Mmmm…perfect Fall soup! Will definitely make this! Have been on a soup kick lately.
Never have tried Bob`s Red Mill products that I know of,but certainly will try this soup. Looks great for winter warm up.
We regularly use Bob’s Red Mill Gluten Free All Purpose Baking Flour in our household – it’s a great subsitute for ‘regular’ flour. I haven’t tried any other products, but will definitely pay more attention now!
I have not tried any of the products but the soup mixes sound delicious – I have just started to cut back on gluten, using more quinoa etc.
I want to try the 13 bean soup . Sounds healthy and need to lose weight and substitute beans for protein instead of meat. An all in 1 dish.
I have never tried Bob’s products, but now I am interested in trying them.
Thanks Lisa!
I like bobs 7 grain cereal – different grains than my normal red river.
Thank you Lisa for this delicious mouthwatering recipe! Have not tried any of Bob’s Red Mill products before and would love to try your 13-bean soup with Kielbasa.
I LOVE their bread mixes! It is so easy to just pop them in my bread maker and just forget about them!
I don’t know what I would do without Bob’s Red Mill. I have Celiac disease and their line of GF products gives me the peace of mind that you described above. Plus – GF baking is a world of its own. I have ventured into the land of multiple flours and gums and flax but sometimes you just want to pop something into the oven that doesn’t require a degree in chemistry. Thanks Bob for cornbread on one try with no weird cooking disasters!
Have used some of Bob’s Red mill products. Quinoa is one of my favorites. The 13 bean soup looks delicious as I make all of the soup’s that we eat. Marsha S.
I like their barley flour.
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