Simple Vegetable Bean Soup (last call for Bob’s Red Mill Giveaway)

October 5, 2012

I wasn’t expecting to post this recipe.  I had something else planned for today.

Then, last Sunday night, I had this week’s Bob’s Red Mill giveaway on the brain, and after a day of stacking wood and hauling the boats out for the winter, I wanted a quick, healthy, hearty meal.

I thought a satisfying bean soup that I could whip up without soaking the beans would be ideal, so I pulled Bob’s Red Mill Vegi Soup Mix out of the pantry, and decided to try Bob’s Red Mill Bean Soup Seasoning Mix for the first time.  Vegi Soup mix has is full of wholesome ingredients: green split peas, yellow split peas, barley, lentils and a fun alphabet shaped vegetable pasta made from semolina wheat flour, dehydrated spinach and tomato.

An hour later, a fabulous result:  great texture and wonderful flavour from the mildly spicy flavoured soup mix (it has a bit of a kick, depending on how much seasoning you use).

The bean soup seasoning mix contains chili pepper, basil, celery seed, cumin seed, oregano, black pepper, savory, salt, garlic and onion.  I made a rustic beer quick bread to go with this, and it was perfect

And it was even better when I reheated it for my lunch the next day.  The seasonings had mellowed, and there was still a hint of the sherry, adding a wonderful subtle sweet note in this otherwise hearty soup.

A couple days later, I made this soup again without the bean soup seasoning mix and instead used a tablespoon each of fresh thyme, sage, and oregano from my herb harden.  I also make this soup quite thick as you can see in the photo.  Simply add more broth or water to thin it out for more broth.  I just love adaptable recipes like this one.

I think what I may love the best about the soup mixes is the fact that you don’t have to make soup with them.  They always have lots of fabulous whole grains, and there is so much that you can do with them.

I have used these mixes over the past couple of years in so many different ways:

  1. In 13-Bean Soup with Kielbasa (of course).
  2. Added to a classic Mushroom Barley Soup – just soak and cook a cup of Bob’s Red Mill Black Bean Soup mix, and add it at the end of the recipe for a nice hit of fibre.
  3. In salad  (such as this Mediterranean Bean Salad using Bob’s 13 Bean Soup Mix).
  4. In a taco salad using Bob’s Black Bean Soup mix or 13-Bean Soup mix with some ground turkey and taco seasonings (cumin, thyme and chili powder).
  5. In quesadillas with Black Bean Soup mix with cooked shredded chicken, and shredded cheddar/mozzarella/jack cheese.
  6. In a veggie burger, in place of canned beans – 13-Bean Soup mix and Black Bean soup mix both work very well.
  7. In a dip with sage, and sun dried tomatoes (13 Bean Soup mix and Black Bean Soup mix).
  8. In chili (13 Bean Soup mix and Black Bean Soup mix).
  9. In nachos (from chili made above…make lots and freeze the leftover chili for nachos another time).
  10. In a veggie bean loaf (13-Bean soup mix works well for this).
  11. In a cassoulet, both with meat and without (any of the soup mixes work well for this).
Back to the Bob’s Red Mill Giveaway.  Two people will win one of two prize packages.
Entering is easy.  Simply answer in the comment section below the following question:  How do you use dried beans in your recipes?
You may also enter a comment in Monday’s post and Wednesday’s post, with each comment counting as an entry in the draw.
Each prize package contains the following:
  • 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
I have tested all of these products, plus several more.
This generous value-packed bundle will provide you lots of great soup this winter and will cover a lot of holiday baking.
You’ll also be able to try their pre-washed, gluten-free quinoa (I will have more recipes using quinoa over the next few weeks, as I have been reviewing two that are dedicated to quinoa – as well as giveaways for those books).  I will also be featuring recipes using the various bean soup mixes throughout the fall and winter as well.
And Arborio rice.  Excellent for making risottos, which I make regularly in my rice cooker.
Here’s the fine print for the draw:
  1. 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?
  2. 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.
  3. If you win, you will be contacted by email and required to respond within 24 hours with your mailing address.
  4. Your prize will be sent to you directly by Bob’s Red Mill.
  5. Open to residents of U.S. and Canada.
  6. Contest closes on Monday, October 8th at 6 pm EST.
Simple Vegetable Bean Soup

A great vegetarian meal for 4 to 6 people. Excellent with a warm loaf of bread or scones.


  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 4 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup of Bob's Red Mill Vegi Soup Mix
  • 2 teaspoons of Bob's Red Mill Bean Soup Seasoning mix (alternatively, and for a more mellow flavour, use 1 Tablespoon each of fresh sage, thyme and oregano).
  • 3 cups Chicken or Vegetable broth
  • 2 tablespoons sherry (optional)


  1. Heat canola oil over medium-high heat
  2. Add onions and cook for 5 minutes.
  3. Add carrots and celery. Cook for another 3 minutes.
  4. Add soup mix and seasoning, and stir together. Cook for 2-3 minutes.
  5. Add broth and sherry (if using).
  6. Bring to a boil, then reduce and simmer until the bean mixture is softened, but still has texture (50-60 minutes).
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{ 5 comments… read them below or add one }

Ann October 5, 2012 at 9:16 am

Looks yummy. Beans ar e so healthy for you as well.


SUMMER PLEWES October 5, 2012 at 1:57 pm

Honestly. I have never tried dried beans in my recipes but I am certainly willing!! We love making homemade soup so this would come in handy! !


Jonnie October 5, 2012 at 4:43 pm

I have never tried any before but I think I would try the Arborio Rice first


Krista October 8, 2012 at 7:06 am

Split pea soup with that leftover ham bone, Ribollita, Cassoulet, Quesadillas. Or one of my favourites – sneak pureed white beans into pumpkin soup for extra oomph!


Audrey October 17, 2012 at 12:15 pm

I cook and use dried beans all the time. I use them in soups, casseroles, hummus, veggie burgers…you name it.


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