13-bean soup is a soup that I’ve been making for over 2-years … but I primarily make it for myself in the fall/winter months because that’s when I enjoy soups/stews the most. Every time I have made the soup, I change up the flavoring a bit and incorporate different meats into it (chicken sausage, chicken meatballs, diced ham) but this last batch of soup has been the best I have made.
The one thing about this soup is that after it’s put into containers in the refrigerator the bean tend to swell up further and retain the water, so I add additional water to the serving to thin it out as much as I’d like. I find I enjoy it best the way I make it (by not soaking the beans overnight) because it allows my soup to be on the thicker side. After the second day I tend to put the entire batch of soup back into a soup pot and add in some boiled Jamaican dumplings. It gives it a bit more body and just makes it feel a little homier.
Serves 17. 1 cup serving. 5 Points Plus Values.
- 29 oz. Bob’s Red Mill 13-Bean Soup Mix
- 1 pack Al Fresco Tomato & Basil Chicken Meatballs (16 meatballs), cut into smaller chunks
- 20 cups water, plus additional when cooking
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 pound baby carrots, cut into chunks
- 1 tbsp minced garlic
- 1 packet Goya Sazon Seasoning
- 3 packets Goya Ham Flavored Concentrate
- 1 pod Knorr Homestyle Chicken Stock
- 2 packets Swanson Beef Flavored Concentrate
- 1 tsp black pepper
- 1 tsp salt
Empty bag of beans into a bowl and rinse. Place beans into a big soup pot and cover with water, leaving about 2 inches of liquid above the beans. Place pot onto an open flame and bring to a rumbling boil then cook for 30 minutes. When done strain the liquid from the beans using a colander.
Spray the bottom of soup pot with non-stick cooking spray. Add in onions, celery and garlic and cook for 2-3 minutes. Add beans and water to the pot, and then stir in chopped carrots. Add in salt and black pepper.
Cover and let the mixture gently boil together for roughly an hour. Stir the mixture occasionally, keeping an eye on the water as it will evaporate and the beans will soak up some of the water. Add 1 cup of water at a time, as needed.
Sprinkle soup with sazon and ham concentrate, stir in. Add in 2 packets of Swanson beef concentrate and gently stir in the Knorr homestyle chicken stock (make sure it melts completely).
Gently incorporate the chopped up chicken meatballs and stir to combine. Cover and allow to gently boil for an additional hour, until beans are softened and no longer hard/crunchy.
If the soup liquid starts to get low, add in 1 cup of water at a time.