Soups & Stews
This 13 bean soup recipe transforms Winco pantry staples into a hearty, simmered masterpiece that tastes like home. The secret lies in slow-cooked beans—each variety contributing texture and depth—while aromatic spices and broth create a rich, satisfying base. Perfect for chilly evenings or meal prep, this soup delivers restaurant-quality flavor without the fuss.
Winco’s dried beans make this recipe both budget-friendly and foolproof, with no need for specialty ingredients. A blend of navy, kidney, pinto, and more simmers until tender, absorbing the savory broth and smoky spices. The result? A thick, velvety soup with just the right balance of earthy and tangy notes—ideal for serving with cornbread or crusty bread.
What sets this version apart is the patience required: beans need time to soften and flavors to meld. But the payoff is worth it—a bowl of soup so comforting, it becomes the centerpiece of any meal. Whether you’re feeding a family or prepping for the week, this recipe delivers homestyle warmth in every spoonful.
For extra depth, add a splash of vinegar or a bay leaf while simmering. The beans will thank you with even more flavor. Ready to make this your new go-to? Let’s get cooking!
Ingredients for 13 bean soup recipe winco
Winco’s dried beans and pantry staples create this hearty, flavorful 13 bean soup masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Kidney Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Pinto Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Black Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Great Northern Beans 🌱 | 1 cup | Rinsed before cooking |
| Dried Chickpeas 🌱 | ½ cup | Rinsed before cooking |
| Dried White Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Lima Beans 🌱 | ½ cup | Rinsed before cooking |
| Dried Lentils 🌱 | ½ cup | Rinsed before cooking |
| Chicken or Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Onion 🧅 | 1 whole | Chopped, medium size |
| Carrot 🥕 | 2 whole | Chopped, medium size |
| Celery Stalks 🌿 | 3 whole | Chopped, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Bay Leaves 🍃 | 2 whole | Fresh or dried |
| White Vinegar 🍋 | 1 tbsp | For brightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Paprika 🌶️ | 1 tsp | Smoked for depth |
Winco’s bulk dried beans are your secret weapon here—look for the largest, firmest beans in the bin, as they’ll hold up best during simmering. Navy, kidney, and pinto form the base, but don’t skimp on the smaller beans like lentils and chickpeas—they add texture and body. If you’re short on time, soak overnight for even tenderness, but the slow-cook method is worth it. For broth, Winco’s low-sodium chicken or vegetable broth cuts down on extra salting later. The onion, carrot, and celery trio is classic for a reason—it builds a flavorful base without overpowering the beans.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Fresh thyme is ideal, but dried at one-third the amount gets you close. Short on vinegar? Lemon juice or apple cider vinegar adds brightness too. The beans can be swapped for canned (drained and rinsed) if you’re in a hurry, but Winco’s dried beans are more cost-effective for larger batches. For extra richness, stir in a splash of Worcestershire sauce at the end—it’s a game-changer for depth.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. For meal prep, portion into containers—each serving is hearty enough for lunch or a light dinner. If you’re making a big batch, double the broth and beans; the soup only gets better with more time to simmer. Leftovers reheat beautifully—just add a splash of water or broth to loosen if needed.
Why You'll Love This Recipe
- I’ll be real: I used to dread the soaking. But with Winco’s pre-packaged dried bean mix, you just dump, cover with water, and let it simmer—no peeling, no prepping. The navy beans stay firm, the kidney beans melt into that perfect creamy bite, and the pinto beans? They’re the secret star holding everything together.
- No-Soaking Hassle: I’ll be real: I used to dread the soaking. But with Winco’s pre-packaged dried bean mix, you just dump, cover with water, and let it simmer—no peeling, no prepping. The navy beans stay firm, the kidney beans melt into that perfect creamy bite, and the pinto beans? They’re the secret star holding everything together.
- Deep, Earthy Richness: Honestly, the flavor builds in layers. The navy beans add a buttery depth, while the black beans bring a smoky punch. When you let the broth reduce just right, the great northerns soak up all that savory goodness—like a warm hug in a bowl. (Yes, even on a Tuesday night.)
- Meal Prep MVP: Between us, this soup tastes better the next day. I make a big batch on Sunday, and by Wednesday, it’s transformed into a hearty sandwich filling or a quick chili. The beans hold up perfectly, and the broth thickens into something even more satisfying—like magic, but with less wand-waving.
Step-by-step instructions for Winco pantry 13 bean soup
Transform simple pantry staples into a hearty, flavorful soup with this straightforward method.
Soak the Beans Overnight for Perfect Texture
Combine all the dried beans—1 cup each of navy, kidney, pinto, black, and great northern beans, plus 0.5 cup each of chickpeas, white beans, lima beans, and lentils—in a large bowl. Cover with plenty of cold water (about 8 cups) and let them soak overnight in the refrigerator. This overnight soak ensures even cooking and prevents the soup from becoming overly thick or gummy.
I like to use a large bowl with a lid or plastic wrap to keep the beans submerged. The next morning, drain and rinse the beans thoroughly under cold water before transferring them to a large stockpot. This step is crucial—skipping it can lead to uneven cooking and a less tender final texture. The beans should be plump but still firm after soaking.
Sauté the Aromatics for Deep Flavor
In the same stockpot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery stalks, and sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. This step builds the foundation of the soup's flavor by caramelizing the vegetables slightly.
Next, add the minced garlic cloves and cook for an additional 30 seconds until fragrant. Here's the thing—don't let the garlic burn. It should smell sweet and inviting, not bitter. If it starts to darken too quickly, reduce the heat slightly. Stir in the bay leaves, dried thyme, and paprika, letting the spices toast in the pot for about 30 seconds to release their aromas.
Simmer the Soup for Maximum Flavor Development
Pour in the 6 cups of chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, add the soaked and rinsed beans, and stir gently. Add the white vinegar, salt, and black pepper. The vinegar brightens the flavors and helps tenderize the beans.
Cover the pot and let the soup simmer gently for 1.5 to 2 hours. I know it's tempting to check on it frequently, but resist the urge to peek or stir too often. This low-and-slow cooking method allows the beans to absorb the broth and develop their full flavor. You'll know it's ready when the beans are tender and the soup has thickened slightly, but you can still easily stir it with a wooden spoon.
Adjust Seasoning and Finish to Perfection
Remove the bay leaves and taste the soup. You may need to adjust the seasoning—add more salt or pepper if needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency. For a smoother texture, use an immersion blender to lightly blend about half of the soup, leaving some whole beans for texture.
Let the soup sit off the heat for 10 minutes before serving. This resting period allows the flavors to meld and the soup to thicken slightly. Serve it warm, garnished with a sprinkle of fresh parsley if you like. Each spoonful should be rich, hearty, and filled with the combined flavors of the beans and aromatic vegetables. This soup tastes even better the next day, so make extra if you can!
Pro Tips For Making 13 Bean Soup Recipe Winco
- SOAK BEANS OVERNIGHT: I learned this the hard way—skipping the soak leaves you with beans that never quite soften, no matter how long you simmer. Dump them in a big bowl with plenty of cold water (about 3 cups per pound of beans) and let them sit 8–12 hours. Rinse and drain before cooking, and you’ll save hours off simmer time.
- SIMMER LOW AND SLOW: This isn’t a race. After the initial boil, drop the heat to a gentle simmer—just enough to keep bubbles breaking at the surface, not rolling over. Navy and Great Northern beans need patience; rush it, and they’ll turn mushy or stay rock-hard.
- PICK OUT THE KIDNEYS: Kidney beans have a habit of staying tougher than the rest. After the first hour of simmering, fish them out and check their texture—if they’re still firm, give them another 30 minutes. Discard any that refuse to break down; they’ll just make the soup gritty.
- SAUTÉ THE BEANS FIRST: Skip the raw bean dump and dry-toast them in a pot with a little oil for 5 minutes before adding liquid. The caramelized edges add depth, and it cuts down on the final cooking time. (Yes, it smells like heaven—don’t skip this.)
Flavor customization for this 13 bean soup recipe winco
Spice Level Boost
Crank up the heat by adding 1 tsp cayenne pepper or 2 tbsp hot sauce like Winco’s Chili Garlic Sauce when simmering. For smoky depth, swap regular paprika for smoked paprika and add ½ tsp chipotle powder. If you love kick, stir in 1 diced jalapeño with the aromatics—remove seeds for milder heat. 🌶️
Herb Variations
Swap thyme for rosemary or oregano—both add earthy notes that pair beautifully with beans. Fresh herbs like cilantro or parsley work well too—add them at the end to preserve brightness. For a Mediterranean twist, include 1 tsp dried oregano and a pinch of cinnamon (just ¼ tsp) for warmth.
Umami Enhancers
Deepens flavor with 1 tbsp soy sauce or Worcestershire sauce during the final 10 minutes of simmering. For extra richness, stir in 2 tbsp tomato paste with the broth. Mushroom lovers? Add ½ cup sliced mushrooms to the sautéed veggies—they absorb flavors like sponges. 💫
Sweet & Tangy Twist
Balance the earthy beans with 1 tbsp honey or maple syrup and a splash of apple cider vinegar (double the original amount). For a Southern touch, add ½ cup diced tomatoes with the broth. The sweetness rounds out the tangy vinegar and salty broth beautifully.
Creamy Upgrade
For a velvety texture, stir in ½ cup coconut milk or sour cream at the end. Alternatively, blend 1 cup of the soup until smooth, then mix back in. If you prefer dairy-free, use ½ cup cashew cream (soaked cashews blended with water). The creaminess makes each spoonful extra satisfying.
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this Winco 13 bean soup?
Yes, but you’ll need to adjust the cooking time. Use 2 (15-oz) cans of each bean type (drained and rinsed) instead of dried. Add them with the broth and simmer for just 30-45 minutes since canned beans are pre-cooked. The texture will be slightly softer, but it’s a great shortcut for busy days.
Why does my 13 bean soup taste bland after simmering?
Blandness usually means insufficient seasoning or rushed cooking. Let the soup simmer uncovered for the full 2 hours—this allows flavors to concentrate. Taste before serving and adjust with salt, pepper, or a splash of vinegar. For extra depth, add 1 tbsp soy sauce or Worcestershire sauce during the last 10 minutes of cooking.
How do I store leftovers to keep them tasting fresh?
Transfer the soup to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in portions—it keeps well for 3 months. When reheating, add 2-3 tbsp broth or water to prevent thickening. The flavors actually improve overnight as the beans absorb more liquid.
What’s the best way to thicken this soup if it’s too watery?
Simmer uncovered for 10-15 extra minutes to reduce naturally. For quicker results, mash ½ cup beans with a fork or blend 1 cup soup until smooth, then stir back in. A cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) works too—add it slowly while stirring constantly.
Can I make this soup in a slow cooker for hands-off cooking?
Use the same ingredients but reduce broth to 4 cups. Cook on low for 6-8 hours or high for 3-4 hours. Add the vinegar and adjust seasoning at the end. The slow cooker’s gentle heat ensures tender beans without monitoring. Perfect for busy schedules!