Soups & Stews
This 18 bean soup mix recipe transforms your pantry into a protein powerhouse with just a few measurements and a dry blend. The perfect solution for hearty soups, stews, or chili, this mix combines 18 dried beans—including black beans, kidney beans, chickpeas, and lentils—plus optional seasonings like cumin and garlic powder for depth. Unlike pre-packaged blends, this version lets you control the exact proportions and flavors, ensuring every batch is tailored to your taste.
The beauty of this mix lies in its versatility and simplicity. Whether you're soaking the beans raw for a traditional approach or using a pre-cooked dehydrated blend for convenience, the result is a protein-packed base that elevates any soup. The seasonings—salt, cumin, and garlic powder—are optional but recommended for adding layers of warmth and complexity without overpowering the natural bean flavors. Measure everything in tablespoons and teaspoons for precision, making it easy to scale up or down based on your needs.
What sets this mix apart is its customizable nature. You can adjust the bean ratios to suit dietary preferences or pantry staples, and the optional seasonings allow for endless flavor variations. Perfect for meal preppers, busy weeknights, or anyone looking to reduce food waste by using dried beans instead of canned, this blend is a game-changer for anyone who loves hearty, protein-rich meals. The best part? It keeps indefinitely in an airtight container, ready to transform into a steaming bowl of comfort whenever you need it.
Once you’ve crafted your mix, the possibilities are endless—use it as a base for vegetarian chili, lentil soup, or a bean and vegetable stew. The key to success lies in proper soaking (if using raw beans) and simmering time, but the mix itself is the foundation of flavor. Whether you're a seasoned cook or a beginner, this recipe ensures your soups will be rich, satisfying, and packed with texture every time. Let’s get started!
Ingredients for 18 bean soup mix
Eighteen beans and five spices—this is your pantry’s new secret weapon for effortless, protein-rich soups.
| Ingredient | Amount | Notes |
|---|---|---|
| Black Beans 🫘 | 3 tbsp | Dried, medium size preferred |
| Kidney Beans 🫘 | 3 tbsp | Dried, rinsed well |
| Chickpeas 🫘 | 3 tbsp | Dried, garbanzo beans |
| Lentils 🫘 | 2 tbsp | Brown or green preferred |
| Navy Beans 🫘 | 2 tbsp | Dried, small and tender |
| Pinto Beans 🫘 | 2 tbsp | Dried, speckled variety |
| Great Northern Beans 🫘 | 1 ½ tbsp | Dried, creamy texture |
| Cannellini Beans 🫘 | 1 ½ tbsp | Dried, white kidney beans |
| Adzuki Beans 🫘 | 1 tbsp | Dried, sweet flavor |
| Fava Beans 🫘 | 1 tbsp | Dried, large and creamy |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | ¼ tsp | Mexican oregano preferred |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smokiness |
| Bay Leaves 🌿 | 1 whole | Dried, crushed lightly |
| Onion Powder 🧅 | ½ tsp | Freshly ground preferred |
The beans are the heart of this mix, so prioritize quality dried beans from bulk bins at stores like Whole Foods or Trader Joe's. Look for beans with a vibrant color and no signs of moisture or pests—those little black specks are dealbreakers. Sprouted lentils at Sprouts Farmers Market add a fresh twist, but dried work perfectly too. The key is consistency: measure by volume (tablespoons) for easy scaling, but if you're feeling fancy, weigh them for precision. Costco often has bulk dried beans at unbeatable prices, and their organic selection is top-tier for flavor.
No smoked paprika? Substitute cayenne pepper at half the amount for heat, or regular paprika for a milder touch. Fresh oregano is ideal, but dried works at one-third the quantity—just crush it between your palms to release the oils. Short on bay leaves? A pinch of dried thyme bridges the gap, though it won’t replicate that deep, earthy aroma. For the beans themselves, swap any two varieties based on what’s in your pantry—just keep the total at 18 tablespoons. Pro tip: Toast the beans in a dry pan for 2 minutes before blending to deepen their nuttiness—trust me, it’s worth the extra minute.
Store this mix in an airtight container (glass jars work best) in a cool, dark place—it’ll keep for up to a year without losing potency. For extra freshness, add a bay leaf to the container to ward off moisture. Portion into smaller jars if you’re making multiple batches, and label them with the date. Freeze portions for up to 6 months if you’re not using it all at once. The beauty of this blend? It’s ready to soak or simmer at a moment’s notice, turning your pantry into a soup kitchen in minutes.
Why You'll Love This Recipe
- No-Mess Mixing: I just dump all 18 dried beans—black, kidney, lentils, the whole crew—into one big pot. No measuring cups, no tiny scoops, no stress. The lentils soften faster than the others, but that just means I get to taste-test while I wait.
- Umami Bomb Combo: The black beans and chickpeas team up like old friends, while the kidney beans add that deep, smoky edge. Honestly, the first time I tasted this after simmering with garlic and bay leaves, I nearly forgot I was making soup—it felt like a hug in a bowl.
- Weeknight Workhorse: This feeds my family of four for dinner and lunch the next day without a second thought. I’ll make a double batch on Sundays, toss in some roasted veggies, and call it a meal prep win. (Yes, even on a Tuesday night when I’m exhausted.)
- Pantry Goldmine: I swear by this for stretching my grocery budget—beans are cheap, and this mix turns them into something luxurious. The navy beans add texture, the lentils bulk it up, and suddenly, I’ve got a hearty soup that costs less than takeout. My wallet thanks me every time.
Step-by-step instructions for crafting your 18 bean soup mix
Transform your pantry into a protein powerhouse with this vibrant blend—simple steps for maximum flavor.
Combine All Dried Beans in a Large Mixing Bowl
Start by measuring out all the dried beans using the exact quantities from your ingredients list. I like to use a medium-sized mixing bowl that can comfortably hold everything without overflowing. Add the 3 tablespoons of black beans first, followed by the 3 tablespoons of kidney beans and 3 tablespoons of chickpeas. The key here is to distribute them evenly—don't just dump them all in one spot.
Next, add the 2 tablespoons of lentils, 2 tablespoons of navy beans, and 2 tablespoons of pinto beans. These smaller beans will nestle perfectly between the larger ones. Finally, incorporate the 1.5 tablespoons of great northern beans, 1.5 tablespoons of cannellini beans, 1 tablespoon of adzuki beans, and 1 tablespoon of fava beans. Give the bowl a gentle shake to help the beans settle together—this ensures even distribution when you eventually divide them for cooking.
Add Spices and Seasonings for Depth of Flavor
Now it's time to build that complex flavor profile. Sprinkle the 1 teaspoon of toasted ground cumin evenly over the beans—this will infuse warmth and earthiness. Follow with the 1 teaspoon of garlic powder, which adds a savory punch. I like to tap the measuring spoon gently against the bowl to release any clinging spices.
Next, add the 0.5 teaspoon of sea salt, 0.25 teaspoon of black pepper, 0.25 teaspoon of dried oregano, and 0.25 teaspoon of smoked paprika. Don't forget the 0.5 teaspoon of onion powder—this subtle ingredient rounds out all the flavors beautifully. Finally, place the 1 whole bay leaf in the center of the bowl. The crushed bay leaf will release its aromatic oils as the beans cook, adding that classic herbal note.
Mix Thoroughly for Even Distribution
Use your hands to gently but thoroughly mix all the ingredients together. I find this works best when I wear gloves—it prevents the spices from staining my fingers and makes the process more hygienic. Work the beans through your fingers, breaking up any clumps and ensuring the spices coat every bean evenly. This step is crucial for achieving balanced flavor in every serving.
Pay special attention to the corners of the bowl where spices might accumulate. Give everything a final shake to redistribute any remaining spices. The mixture should look uniformly speckled with spices, with no bare spots of plain beans. This even distribution means every bite of your soup will be packed with flavor.
Store Your Mix for Future Use
Transfer your completed 18-bean mix to an airtight container with a tight-sealing lid. I recommend using a glass jar with a screw-top lid—it preserves freshness better than plastic and allows you to see the beautiful mix inside. The container should be completely sealed to prevent moisture from entering, which could cause the beans to spoil.
Label your container with the contents and date. This mix will keep in a cool, dark pantry for up to 6 months, though I find it's best used within 3 months for peak freshness. When you're ready to cook, simply measure out the portion you need and follow your favorite bean soup cooking method. The beauty of this mix is its versatility—it works equally well in hearty soups, stews, or even as a base for bean dips.
Pro Tips For Making 18 Bean Soup Mix
- SOAK LENTILS SEPARATELY: I learned this the hard way—throwing all beans in together means lentils turn mushy while others stay firm. Soak them in cold water for 15 minutes first, then drain before adding to the pot. They’ll stay intact and absorb flavors better.
- TRIM KIDNEY BEANS FIRST: Those little black specks in canned kidney beans? They’re not just dirt—they’re the reason your soup tastes bitter. Rinse them thoroughly, then pick through them before adding to the mix. Your taste buds will notice the difference.
- START WITH HOT WATER: Cold water means waiting forever for your beans to soften. Use boiling water to begin cooking—it cuts the total time by 20 minutes. Just don’t walk away; keep an eye on it to avoid boiling over.
- SAVE THE SOAK LIQUID: That starchy water from rinsing dried beans? Don’t dump it. Strain it and add it back to the pot later—it’s packed with flavor. It’ll deepen the broth without extra salt or bouillon. (Yes, even if you’re impatient like me.)
Health benefits of this recipe
Plant-Based Protein
This 18-bean mix is a vegetarian protein powerhouse, delivering a whopping 25-30 grams of plant-based protein per serving (about ½ cup cooked mix). The combination of lentils, chickpeas, and black beans creates a complete amino acid profile, making it ideal for meat-free diets. I love knowing I'm getting high-quality protein without the saturated fat found in animal products. 💪
Fiber-Rich Foundation
With 15-20 grams of dietary fiber per serving, this mix supports digestive health and keeps you full for hours. The soluble fiber in beans helps regulate blood sugar levels, making it particularly beneficial for anyone managing diabetes or insulin resistance. I've noticed my energy levels stay steady all afternoon when I include this mix in my meals.
Rich in Essential Minerals
The bean variety pack provides iron, magnesium, potassium, and zinc—minerals often lacking in modern diets. A single serving delivers 20% of your daily iron needs, crucial for oxygen transport and energy production. The lentils and kidney beans are especially high in iron, while chickpeas contribute significant potassium for heart health. 🌱
Low Glycemic Impact
Unlike refined carbohydrates, this bean mix has a low glycemic index, meaning it won't spike blood sugar levels. The combination of different bean types creates a slower digestion process, helping maintain stable glucose levels. I've found this particularly helpful for keeping my energy consistent throughout the day without afternoon crashes.
Antioxidant Benefits
Many beans contain polyphenols and flavonoids, powerful antioxidants that combat oxidative stress. Black beans and kidney beans are especially rich in these compounds, which help protect cells from damage. The smoked paprika in the mix adds an extra antioxidant boost while contributing to that delicious smoky flavor. 💛
Heart Health Support
The soluble fiber and plant sterols in this mix help lower LDL cholesterol while improving HDL levels. Studies show regular bean consumption can reduce heart disease risk by up to 22%. I've incorporated this mix into my weekly meals specifically to support my heart health goals, and I've noticed a positive difference in my cholesterol readings over time.
Nutrition facts
Frequently asked questions
Can I adjust the bean ratios in this mix?
The recipe is designed to be flexible. Swap any two bean types based on what you have—just keep the total at 18 tablespoons of dried beans. For example, replace kidney beans with white beans or add extra lentils if you prefer a creamier texture. The key is maintaining the variety for balanced nutrition and flavor.
Do I need to soak the beans before using this mix?
Yes, if using raw dried beans, soaking is essential for proper texture and digestion. Soak for 8-12 hours (or overnight) in plenty of water, then drain and rinse before cooking. For convenience, you can also use pre-cooked dehydrated beans—just follow package instructions for rehydration time.
How long does this mix last in storage?
When stored in an airtight container in a cool, dark place, this mix stays fresh for up to 6 months. For maximum flavor, use within 3 months. To extend shelf life, add a bay leaf to the container to absorb moisture and prevent spoilage.
Can I make this mix without the seasonings?
Yes, but you'll miss out on flavor depth! The spices enhance the natural bean taste without overpowering it. If you're sensitive to spices, start with just ½ teaspoon salt and ½ teaspoon garlic powder, then adjust to taste. The bay leaf is optional but adds wonderful aroma during cooking.
What's the best way to use this mix in recipes?
This versatile blend works perfectly in soups, stews, chili, or even as a base for dips. For soups, simmer ½ cup mix per quart of broth for 1-1.5 hours (or until beans are tender). For quick meals, use it in place of canned beans—just adjust cooking time accordingly. The pre-seasoned mix ensures every dish has great flavor!