13 bean soup

13 Bean Soup Recipe

A simple, yet hearty soup that is wonderfully filling and satisfying. This vegan dish is loaded with protein and fiber, and is perfect for feeding a crowd.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 10 hours 10 minutes
Servings 8 servings


  • 2 cups dry bean mix (I used Bob's Red Mill)
  • 1 large onion diced
  • 2 stalks of celery diced
  • 2 large carrots diced
  • 1 28oz can diced tomatoes
  • 5 garlic cloves minced
  • 1 tbsp chili powder
  • 1/3 cup cilantro chopped
  • 10 cups water
  • Salt and pepper to taste


  1. Rinse beans, then cover with water in a large bowl, and let soak overnight.
  2. Drain and rinse beans. Bring the 10 cups of water and beans to a boil. Reduce heat to medium low and let simmer for about 2 hours or until beans are tender.
  3. Add in onion, carrot, celery, tomatoes, garlic, cilantro, chili powder, salt and pepper. Let cook for another 30 minutes. Serve.

Recipe Notes

Entire recipe makes 8 servings
Serving size is about 2 cups
Each serving = 5 Smart Points

PER SERVING: 200 calories; 1g fat; 0g saturated fat; 35g carbohydrates; 12g fiber; 2g sugar; 13g protein