Warm up with this 7 Beans Soup Recipe! A hearty, vegan, and gluten-free meal with seven types of beans, tomatoes, and a hint of spice.
You know that kind of cold where even your bones feel chilly? That’s where this soup saves the day. The first time I made it, I was trying to recreate a soup my mom used to make. She had this way of turning dried beans into magic, and honestly, I didn’t think I could pull it off. But I was wrong. Sort of.
I soaked the beans, followed the recipe (kind of), and hoped for the best. Did it come out like hers? Not quite. My version was a little spicier, and the beans weren’t as soft as hers—classic rookie mistake. But you know what? It still tasted incredible, and it instantly became one of those recipes I come back to every winter. There’s something so satisfying about making something so simple but so good.
Why You’ll Love This 7 Beans Soup Recipe?
This 7 Beans Soup Recipe is like the perfect winter blanket—warm, cozy, and exactly what you need on a freezing day. What makes it special is the mix of beans. Each one brings a little something different to the pot: creaminess from the lentils, a bite from the black beans, and that hearty feel from the kidney beans.
And here’s a little secret: it’s ridiculously forgiving. Forgot to soak the beans? Use canned. Like more spice? Double the chili powder. It’s adaptable, which makes it perfect for when you’re in the mood for something comforting but don’t want to overthink it.
Ingredient Notes:
Let’s break it down so you know why each ingredient is here (and what you can mess with).
- Seven Bean Mix: You don’t have to stress about finding an exact mix. The key is variety—different sizes, textures, and flavors make the soup interesting.
- Vegetable Stock: Go with a good one, okay? It’s basically the soup’s foundation. If you’ve got homemade stock in the freezer, this is its moment.
- Tomatoes & Tomato Paste: These add depth and a little tang. Skip one? You’ll lose some flavor, but it’s not the end of the world.
- Chili Powder: This is your warm hug in spice form. Adjust based on how cozy you’re feeling.
- Olive Oil: Seems basic, right? But it makes the veggies shine. Don’t skimp.
How To Make 7 Beans Soup?
Step 1: Prep Your Beans
This part’s easy. Give your beans a good rinse—nobody likes a gritty soup—and soak them overnight. Don’t rush it. Think of this as giving them a spa day before they hit the pot.
Step 2: Build Your Base
Grab a big ol’ pot and heat up your olive oil. Toss in the onions, garlic, and celery. Stir them around until your kitchen smells amazing—you know that point when someone walks in and says, “What are you cooking?” That’s when you’re ready for the next step.
Step 3: Bring It All Together
Add your soaked beans, diced tomatoes, tomato paste, chili powder, and stock. Give it a big stir and bring everything to a boil. Then, lower the heat and let it simmer. And by simmer, I mean let it do its thing while you catch up on your favorite show or scroll Instagram. Check on it occasionally, though—show the beans some love.
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Step 4: Final Touches
Once the beans are tender and the soup has thickened, season it with salt and pepper. Ladle it into bowls, sprinkle fresh parsley on top, and don’t forget the crusty bread. (Seriously, the bread is non-negotiable.)
Storage Options:
This soup’s like a good friend—better with time. Store leftovers in the fridge for up to five days. Want to save some for later? Freeze it in single-serving portions. Pro tip: Freeze it flat in a zip-top bag, so it defrosts faster. You’re welcome.
Variations and Substitutions:
Let’s make this soup yours:
- No Seven Bean Mix? Use whatever beans you have—canned or dried. Just keep the variety.
- Add More Veggies: Got carrots or zucchini lying around? Chop ’em up and toss them in.
- Want It Creamier? Blend a portion of the soup and stir it back in. Instant upgrade.
- Spice It Up: A dash of cayenne or a drizzle of hot sauce will warm you right up.
What to Serve with 7 Beans Soup?
This soup is a meal in itself, but if you’re feeling fancy, here are a few ideas:
- Garlic Bread: Because carbs and soup are a love story.
- Simple Salad: A light, crisp side to balance the richness.
- Rice or Quinoa: Spoon the soup over a bed of grains for extra heartiness.
Frequently Asked Questions:
Do I really have to soak the beans?
Technically, no, but it’s worth it. Soaking helps them cook faster and more evenly. Forgot? Just cook them longer, but don’t blame me if they’re a bit chewy.
Can I use canned beans?
Yep! Rinse and drain them first. You’ll cut down the cooking time by half, and it’s a total lifesaver on busy nights.
What if I don’t have tomato paste?
No problem! Use ketchup in a pinch—it’s not perfect, but it works. You didn’t hear that from me, though.
I hope this 7 Beans Soup Recipe becomes your go-to cozy meal like it’s mine. Whether you follow the recipe exactly or put your own spin on it, it’s the kind of dish that always delivers. If you try it, let me know—did you add extra spice? Skip the bread? I’m curious!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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7 Beans Soup Recipe
Ingredients
- 2 tbs olive oil
- 1 medium yellow onion diced
- 1 clove garlic minced
- 2 stalks celery chopped
- 1 c dried seven-bean mix green lentils, pinto beans, navy beans, black-eyed peas, red lentils, kidney beans, black beans
- 6 c vegetable stock
- 1-28 oz can diced tomatoes
- 3 tbs tomato paste
- 2 tsps chili powder
- Salt and pepper to taste
Garnish:
- Fresh parsley chopped
Instructions
Prepare and Soak the Beans:
- Rinse the dried beans thoroughly under cold water, removing any debris or stones. Transfer the beans to a large bowl and cover with several inches of cold water. Allow them to soak for at least 12 hours. Drain and rinse the beans again before cooking.
Sauté the Vegetables:
- In a large soup pot, heat the olive oil over medium-high heat. Add the diced onion, garlic, and celery. Cook, stirring occasionally, until the onion becomes translucent and the celery softens, approximately 7–8 minutes.
Combine Ingredients:
- Add the prepared beans, diced tomatoes, tomato paste, chili powder, and vegetable stock to the pot. Stir to combine the ingredients evenly. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Cover the pot and allow the soup to simmer for 1 hour and 30 minutes, stirring occasionally.
Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, accompanied by crusty bread if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!