Turn your 1.1 lb (500 g) Small Red Bean Soup Mix Pouch into a hearty meal with vegetables and your choice of cooked chicken, beef, or sausage. Each pouch contains approximately 1 lb (455 g) of dried small red beans and 0.10 lb (45 g) of seasoning 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 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 Small Red 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 overnight in plenty of water in the refrigerator.
- Drain and rinse. Cover with fresh water in a large pot. Bring to a boil, then simmer until fully tender, adding water as needed to keep the beans covered.
- 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.
- When the beans are fully tender, open and stir in the seasoning packet contents. Simmer another 10–15 minutes. For the whole pouch, adjust with water to approximately 12 cups of soup before adding meat and vegetables.
- Add the softened vegetables and fully cooked meat. Simmer until 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 already contains salt.
- Serve hot. Refrigerate leftovers promptly.
Cook a little or the whole pouch
Prepare the whole pouch or cook a smaller batch. Measure out the beans and use the same proportion of seasoning from the separate packet. 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 soaking and cooking directions above for every batch. 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.
Make it your own
Chicken: Add shredded cooked chicken, carrots, celery, and optional spinach for a lighter soup.
Beef: Add cooked ground beef or tender cooked shredded beef with carrots and peppers for a hearty version.
Sausage: Add fully cooked sliced sausage with peppers and optional corn. Smoked sausage adds a rich, smoky flavor.
Vegetables only: Skip 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 it after the beans are fully tender.
Meat and vegetables are not included in the pouch.