Spicy Many Bean Soup

bean soup

Bean soup is hearty, filling and cheap! With the right spices and vegetables, you can have a delicious, healthy meal in a bowl. Here’s a bean soup recipe that is just the thing for a cold winter day.

Spicy Many-Bean Soup


  • 1 1/2 mixed beans - I use black beans, blackeyed peas, navy beans, cranberry or pinto beans, and kidney beans.
  • salt and pepper (optional)
  • 1 tsp. dried parsley (optional)
  • 1/2 tsp. thyme
  • 1 tsp. oregano
  • 1 tbsp. chili powder
  • 1 10-oz. can fire roasted tomatoes
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 medium onion, diced
  • 8 c vegetable broth


  1. Place beans in a large soup pot and cover with water. Bring to a boil and simmer for about 1 1/2 hours, or until beans are tender. Add more water as needed.
  2. When beans are tender, drain them, then add all remaining ingredients except for salt and pepper to the pot.
  3. Bring to a boil, lower heat, and simmer for about 30 minutes. Add water if necessary, or if you prefer a thinner soup.
  4. Add salt and pepper to taste, if desired, and serve

I serve this soup with warm crusty bread or cornbread. It’s delicious and very inexpensive to make. You can vary the spices to suit your taste.

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