13 Bean Soup Recipe: WinCo Pantry Staples, Hearty and Filling

This 13 bean soup recipe transforms WinCo pantry staples into a hearty, protein-packed vegetarian stew that simmers into rich, flavorful perfection. The beauty of this dish lies in its simplicity—just dried beans, broth, and a few pantry essentials—but the result is restaurant-quality comfort food that warms you from the inside out. I developed this version after realizing how affordable and versatile WinCo’s bulk dried beans make traditional recipes accessible without sacrificing depth of flavor.

The key to success is proper soaking and layering flavors through slow simmering. Unlike quick meals, this soup rewards patience—each bean type (from navy to pinto) absorbs the savory broth and aromatic vegetables, creating a harmonious texture that’s both tender and satisfying. The secret weapon? A blend of smoked paprika and bay leaves, which adds warmth without overpowering the natural taste of the beans.

By the time you’re done, you’ll have a steaming bowl of hearty 13 bean soup with a thick, velvety broth that clings to every bean. The flavors deepen as it sits, making it even more delicious the next day—perfect for meal prep or feeding a crowd. Serve with crusty bread to soak up every last drop of that flavorful liquid gold.

WinCo’s bulk dried beans make this recipe budget-friendly, while the long simmer ensures maximum flavor extraction. Whether you’re a seasoned cook or new to the kitchen, this soup delivers foolproof results that taste like a labor of love. Ready to transform simple ingredients into a nourishing masterpiece?

Ingredients for 13 bean soup recipe winco

WinCo’s pantry staples meet slow-cooked magic for this vegetarian 13 bean soup.

The beans are the heart of this soup, and WinCo’s bulk section is your best friend for quality. Grab a mix of dried beans—navy, black, kidney, pinto, great northern, and chickpeas—since they’re often sold in bulk bins. Soak them overnight (or quick-soak with boiling water for 2 hours) for that creamy texture. If you’re short on time, WinCo’s canned beans work in a pinch, but dried gives you that homestyle depth. The lentils? Green or brown both work, but green holds its shape better. Pro tip: Rinse the beans well after soaking to remove any grit—trust me, nobody wants that in their soup.

No San Marzano tomatoes? Any canned diced tomatoes will do, but drain them well to avoid a watery soup. Fresh thyme is ideal, but dried works at one-third the amount—just crush the leaves between your fingers before adding for extra punch. Short on vegetable broth? Water plus a bouillon cube gets you close. The onions, carrots, and celery are your aromatic trifecta—sauté them until golden for that caramelized sweetness. WinCo’s pre-chopped veggie mix saves time if you’re in a hurry, but chopping your own gives you more control. And if you’re feeling fancy, add a splash of red wine when deglazing the pot—it adds depth without breaking the bank.

This soup tastes even better the next day as flavors meld together—double the batch and freeze half for lazy nights. Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months. To reheat, add a splash of broth or water to loosen it up. The beans soften beautifully over time, so don’t rush the simmer. Serve with crusty bread or over rice to soak up every last drop of that savory broth. WinCo’s sourdough loaf is perfect for this—pair it with a simple green salad for a complete meal.

Step-by-step instructions for hearty 13 bean soup

This method delivers rich, flavorful bean soup using WinCo's pantry staples.

Combine all 1 cup dried navy beans, 1 cup dried black beans, 0.5 cup dried kidney beans, 0.5 cup dried pinto beans, 0.5 cup dried great northern beans, 0.5 cup dried chickpeas, and 0.5 cup dried lentils in a large bowl. Rinse thoroughly under cold water to remove any debris. The beans should be clean but not mushy when drained.

Transfer the drained beans to a large stockpot and cover with 2 inches of cold water. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Skim off any foam that rises to the surface during the first 5 minutes of simmering. This ensures a cleaner-tasting soup. Let the beans simmer uncovered for 2 minutes to soften slightly before proceeding.

In a separate large skillet, heat 2 tablespoons olive oil over medium heat. Add the 2 whole yellow onions, 3 whole carrots (chopped into ¼-inch pieces), and 3 whole celery stalks (chopped into ¼-inch pieces). Cook, stirring occasionally, for 8-10 minutes until the vegetables soften and the onions begin to caramelize—you'll notice a sweet, golden hue developing.

Add the 4 cloves minced garlic and cook for an additional 1 minute until fragrant. The garlic should sizzle gently without browning. Immediately transfer the vegetable mixture to the stockpot with the beans. Stir well to combine.

Pour in the 6 cups vegetable broth and add the 2 cups canned diced tomatoes, 2 whole bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together until the broth is well incorporated and the flavors begin to meld.

Bring the soup back to a gentle boil, then reduce heat to low and cover partially with a lid. Let it simmer for 1.5 to 2 hours, stirring occasionally. The beans should soften significantly, and the soup should thicken slightly as it reduces. Taste occasionally and adjust seasoning if needed—this is where the soup comes together.

Once the beans are tender and the soup has thickened to your desired consistency, remove the bay leaves and discard them. Taste the soup again and adjust the seasoning with additional salt or pepper if necessary. The soup should be rich, hearty, and well-balanced in flavor.

Serve the soup hot, either as-is or with a dollop of sour cream or a sprinkle of fresh parsley for added freshness. This soup tastes even better the next day, so leftovers reheat beautifully. Store any unused portions in an airtight container in the refrigerator for up to 5 days.

Storing and reheating your 13 bean soup recipe winco

Fridge Storage Tips

Let your 13 bean soup cool completely before transferring to airtight glass containers—I love using Ball mason jars for portion control. Store in the fridge for up to 5 days, but the flavors actually deepen overnight as the spices meld. The beans continue softening, so check texture before reheating. Always leave ½ inch headspace to prevent spills when the soup expands slightly. 🥫

Freezer Prep Guide

For long-term storage, freeze portions in quart-sized freezer bags (lay flat to save space). Portion into 2-cup servings for easy thawing. Label with the date—this soup stays excellent for 3 months. When ready to eat, thaw overnight in the fridge, then reheat gently. Never refreeze once thawed, as the texture suffers. 🧊

Reheating Methods

My preferred method is stovetop: transfer soup to a pot with ¼ cup broth or water, then heat on low-medium for 10-15 minutes, stirring occasionally. Microwave reheating works too—use 50% power for 3-4 minutes, stir, then continue in 30-second intervals until steaming. Always add liquid if the soup looks thickened from storage. 🔥

Texture Recovery

If beans seem dry after reheating, add 2-3 tablespoons broth and simmer 2-3 minutes longer. The key is gentle heat—never boil vigorously, or the beans will toughen. For extra richness, stir in 1 teaspoon olive oil during reheating. This restores that velvety mouthfeel you love in fresh soup. ✨

WinCo Pantry Hacks

Use WinCo's bulk dried beans for budget-friendly storage—just double the soaking time. Their low-sodium vegetable broth works perfectly for reheating (dilute with water if needed). For quick meals, freeze soup in WinCo's reusable silicone molds—they're microwave-safe and portion-controlled. 💡

Serving Leftovers

Transform reheated soup into new meals: top with shredded cheese and broil for 3 minutes to make soup casserole. Or blend half the soup for a creamy bean dip, perfect with WinCo's tortilla chips. The versatility makes this soup a meal prep superstar. 🌟

Frequently asked questions