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Ten Bean Soup

Update (April 23, 2009): Featured as one of the Best Meals of the Week on Whole Foods

This is one of those minimal effort, but patience required, very healthy recipes. It’s very simple to put together, but you get rewarded for the efforts the following day. Yeah, a whole day! coz I make this in my crock pot. I think making this any other way does no justice to the savory flavors.

The ten beans usually are available in specialty food stores like Whole Foods, Wild Oats, Sprouts in their bulk section. If you can’t find them there, then mix and match your own beans, like black beans, black eyed peas, split beans (both green and yellow), red lentils, pinto beans, kidney beans, garbanzo, lima beans, any lentils …. basically anything you like.

Ten Bean Soup

Ten Bean Soup

Ten Bean Soup

Ingredients to Serve 4

  • 1 cup of Ten Beans
  • 4 stalks of celery
  • 2 big vine tomatoes
  • 1 green bell pepper
  • 1 small or 1/2 big red onion
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 cloves of garlic, minced
  • 4 cups of water
  • Salt to taste

Pick out anything that does not look like a bean or a lentil from the bean mix.

Give the beans a quick wash and soak them in water overnight or all day, the point being for around 8 hours. Make sure you soak them in a vessel that can hold atleast 3 times the beans because they swell and will need more space.

Drain the water they were soaking in and give them a another quick wash.

Chop all the vegetables to 1 inch pieces.

Throw in all the ingredients, i.e. the beans, vegetables, spices, salt and water in a crock pot. Let it cook slow and nice for the next 10 hours on low heat.

That’s it. In 10 hours you will have the most delicious and healthy soup, where every little bean will raid your palate with a riot of flavors as it slowly melts in your mouth. Yum!


19 comments on “Ten Bean Soup

  1. Pingback: Whole Story » Blog Archive » Share Your Best Meal of The Week

    • Meenakshi Matai
      April 25, 2009

      Featured as one of the Best Meals of the Week on Whole Foods. Follow the link above. 🙂

  2. Wendy Smoak
    August 9, 2009

    Have you tried this without soaking the beans first? Ten hours in the slow cooker should be plenty!

    I tried a similar recipe that didn’t call for soaking, and it came out fine after about 7 hours:

    • Meenakshi Matai
      August 10, 2009

      Hey Wendy, I have tried it without soaking and it depends on what beans you have. If you have a lot of kidney beans, garbanzo or black beans then I’ve found soaking helps make a nice soup since the beans readily absorb all the goodness. If your bean mix has more lentils then soaking overnight is not necessary. Also, if you prefer the beans firm, rather than soft, then yes soaking isn’t necessary.

  3. Subadra
    October 9, 2009

    Looks yummy! Just bought some of the 10 bean mix from Sprouts. (On sale this week for 69cents/lb)
    Anyway, would it still work out okay in a pressure cooker? Have you tried it?

    • Meenakshi Matai
      March 29, 2010

      Sorry for such a late reply. We missed seeing your comment. No, I haven’t tried it in a pressure cooker. Did you try it? How was it?

  4. Lindsay
    March 29, 2010

    Hi! Your recipe looks great! I am hoping to try this tomorrow evening – may I blog about it on I will provide a link to your recipe within the blog. Thanks!

  5. Spray Insulations :
    October 28, 2010

    so many healthy recipes to choose from on the internet;*`

  6. Karen
    January 4, 2011

    We looked around for a 10 bean soup recipe that didn’t call for any meat products – this was perfect! We didn’t soak the beans since our bean mix consisted mainly of lentils… we cooked it in the crockpot for 10.5 hours and yummmm – it was delicious. Thanks so much for sharing!

    • Meenakshi Matai
      January 4, 2011

      That’s great Karen. Glad you liked it.

  7. Dawn
    May 4, 2011

    Thank you! I just bought the soup mix at Sprouts and am SO GLAD I found your recipe, as I am a veggie head! Can’t wait to cook this up. YUM!

  8. healthy soup recipes
    May 19, 2011

    Bean soup! I love eating beans. They are really nutritious and easy to find.

  9. Elizabeth
    January 24, 2013

    Yay!! I’ve been looking for a good vegi recipe for the 10 bean mix I also picked up at sprouts! My only changes-I didn’t have the fresh tomatoes, so I added a 28 oz can of crushed fire roasted tomatoes I picked up at sprouts. I also threw in a Pasilla pepper that I roasted and chopped. I may ‘fry up’ some tofu to add at the end. I will make cornbread and done! Already smells delicious!!! :)). Thank you !!

    • Meenakshi Matai
      January 24, 2013

      You bet! The house smells amazing from all the herbs slowly cooking. Glad you like it. I think I’ll try your yummy modifications too.

  10. Melissa
    July 27, 2013

    Do you think you would you get the same results if you did this for 5 hours on High? I just put it all together and then remembered that I have to leave tonight for a couple hours at which time it will only have been on for about 7 hours. Looking forward to eating it! My mom told me about it and said it’s amazing!

    • Meenakshi Matai
      July 29, 2013

      As long as you soaked it overnight, it should be fine. Please do tell us how it came out.

  11. Marsha
    March 13, 2015

    I’m a curry lover. Has anyone tried making this soup with curry or turmeric? I also want to add ground ginger root. I’m going to try this and will let you know in a few days how it turns out.

    Regarding all the talk about soaking vs. not soaking, I like my beans super-soggy so I intend to soak them.

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This entry was posted on March 24, 2009 by in American, Cuisine, Extra healthy, Recipes, Soups, Vegetarian and tagged , , , , , , .


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