Make a hearty pot of soup with our 1.1 lb (500 g) Kidney Bean Soup Mix Pouch, vegetables, and your choice of cooked chicken, beef, or sausage. Each pouch contains approximately 1 lb (455 g) of dried kidney beans and 0.10 lb (45 g) of herbs and spices, with the herbs and spices packed in a separate sealed packet inside the pouch.
The whole pouch makes approximately 12 cups of soup when prepared as directed, before adding meat and vegetables. Those additions make a heartier meal and increase the yield. The quantities below are suggested additions to adjust to your taste, not a kitchen-tested recipe.
Ingredients for the whole pouch
- 1 Kidney Bean Soup Mix Pouch 1.1 lb (500 g), including its separate seasoning packet
- Plenty of fresh water for soaking and cooking, plus extra as needed
- 2 tablespoons olive oil
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 1 bell pepper, diced
- 3–4 cups fully cooked chicken, beef, or sausage, optional
- Optional: 1 cup corn or a few handfuls of chopped spinach
Cooking directions
- Remove the seasoning packet and set it aside. Sort and rinse the beans. Soak in plenty of water in the refrigerator for at least 5 hours.
- Drain and rinse. Place the beans in a large pot and cover generously with fresh water. Boil for at least 30 minutes, then simmer until fully tender. Add water as needed to keep the beans covered. Do not cook raw kidney beans directly in a slow cooker.
- Meanwhile, heat the olive oil in a skillet. Sauté the carrots, celery, and bell pepper until softened. If starting with raw meat, cook it separately until fully cooked before adding it to the soup.
- Only when the beans are fully tender, open and add the seasoning packet contents. Simmer another 10–15 minutes. For the whole pouch, adjust with water to approximately 12 cups of soup before adding the meat and vegetables.
- Add the softened vegetables and fully cooked meat. Simmer until the additions are heated through, adding water as needed for your preferred consistency. Add optional corn during this stage or spinach near the end. Taste before adding extra salt, since the seasoning packet already contains salt.
- Serve hot. Refrigerate leftovers promptly.
Cook a little or the whole pouch
You do not need to prepare the entire pouch at once. Measure out the beans and use the same proportion of seasoning from the separate packet. For example, half the pouch contents is approximately 0.50 lb (227.5 g) beans plus 0.05 lb (22.5 g) seasoning, with an approximate base yield of 6 cups. Halve the suggested meat and vegetable additions for that batch.
Follow the same soaking and boiling precautions for every batch; do not shorten those steps for a smaller portion. Keep the remaining dry beans and seasoning sealed in a cool, dry place. Smaller-batch water amounts and seasoning proportions should be tested in your kitchen and adjusted to taste.
Choose your variation
Chicken: Use shredded cooked chicken with carrots, celery, and spinach for a lighter soup.
Beef: Use cooked ground beef or tender cooked shredded beef with carrots and peppers for a hearty, stew-style soup.
Sausage: Use fully cooked sliced sausage with peppers and optional corn for a richer soup. Smoked sausage adds smoky flavor.
Vegetables only: Leave out the meat and add extra sautéed vegetables.
About the seasoning
The separate 0.10 lb (45 g) packet contains dried onion flakes, salt, garlic powder, ground cumin, smoked paprika, dried oregano, and black pepper. Add the seasoning only after the beans are fully cooked.