13 Bean Soup Recipe Winco: Pantry Staples Simmered Into Savory Depth

This 13 bean soup recipe transforms Winco’s pantry staples into a hearty, flavor-packed stew that’s perfect for meal prep and budget-friendly cooking. The beauty lies in its simplicity—just dried beans, broth, and spices—yet it delivers layers of savory depth that keep everyone coming back for seconds. I developed this version after realizing how much easier it is to stockpile beans at Winco than fresh ingredients, making it a reliable go-to for both weeknights and holiday gatherings.

The key to success is slow simmering—at least 2 hours—which allows the beans to soften and the flavors to meld into a rich, aromatic broth. You’ll use a mix of navy, pinto, and kidney beans (all affordable at Winco) for texture and color, plus herbs like thyme and bay leaves for warmth. The result? A soup that’s hearty enough to stand alone but still light enough for summer, with just the right balance of smoky, earthy, and slightly sweet notes.

Serve it with crusty bread or cornbread to soak up every last drop of that savory broth, or let it cool and store for up to 5 days—it only tastes better as the flavors deepen. This recipe proves you don’t need fancy ingredients to make something extraordinary, just time and patience. Ready to turn pantry staples into a crowd-pleaser?

Winco’s bulk bins make it easy to stock up on dried beans and spices, cutting costs while keeping your kitchen stocked for multiple batches. The beauty of this soup is its versatility—add a splash of vinegar for brightness or a sprinkle of cheese for richness, but the base recipe stays true to its roots: simple, satisfying, and full of flavor.

Ingredients for 13 bean soup recipe winco

Winco’s bulk bins make this hearty 13 bean soup simple and budget-friendly.

Winco’s dried beans are your best friend here—navy, pinto, and kidney are the workhorses, but don’t skip the black beans and chickpeas for texture. Grab the bulk bins to save money, and check the package dates—older beans take longer to soften. The vegetable broth should be low-sodium; I prefer Pacific Foods for its rich flavor. Fresh thyme is ideal, but dried works at one-third the amount if you’re in a pinch. For the veggies, medium carrots and celery chop evenly—no need for precision, just rough chunks.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on broth? Water plus a bouillon cube works, but the flavor won’t be as deep. The beans need at least 2 hours of simmering—don’t rush this. If you’re prepping ahead, soak the beans overnight to cut cooking time by half. The onions and garlic are non-negotiable for flavor, but the carrots and celery can be swapped for frozen mixed vegetables if you’re in a hurry.

This soup tastes even better the next day as flavors meld. Store in the fridge for 5-6 days or freeze for up to 3 months. I double the batch and freeze half—perfect for lazy weeknights. For serving, crusty bread or cornbread soaks up every last drop. Garnish with fresh parsley if you’ve got it, but it’s not required.

Step-by-step instructions for 13 bean soup

Transform pantry staples into a hearty, flavorful 13 bean soup with this straightforward method.

Combine all the dried beans—1 cup each of navy beans, pinto beans, kidney beans, and black beans, plus 0.5 cup each of great northern beans, lima beans, and chickpeas—in a large bowl. Rinse them thoroughly under cold water to remove any debris. This step ensures clean beans that won't cloud your broth later.

Transfer the rinsed beans to a large stockpot or Dutch oven. Add the 8 cups of vegetable broth, ensuring the beans are fully submerged. If they aren't, add a bit of water to cover them completely. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Let it cook uncovered for 30 minutes to soften the beans slightly and remove any impurities from the surface. Stir occasionally to prevent sticking.

After the initial 30 minutes, add the diced yellow onion, chopped carrots, and celery stalks to the pot. Stir well to combine with the beans and broth. The vegetables will infuse the soup with sweetness and depth as they cook. Add the minced garlic cloves, 2 whole bay leaves, 1 tablespoon of chopped fresh thyme, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground black pepper, and 1.5 teaspoons of sea salt. Stir again to distribute the seasonings evenly.

Return the soup to a gentle simmer. Cook uncovered for 1 hour, stirring occasionally to prevent the beans from sticking to the bottom. The vegetables should soften and the flavors should meld together, creating a rich foundation for the soup. If the liquid level drops significantly, add a bit of water to maintain the consistency.

Continue simmering the soup for an additional 2 to 3 hours, or until the beans are fork-tender. You'll know they're ready when a bean can be easily pierced with a fork or spoon. The soup should have a thick, hearty consistency with the beans fully cooked and the vegetables tender. Stir occasionally to ensure even cooking and to prevent the bottom from burning.

Taste the soup and adjust the seasoning if needed. If it needs more salt, add a pinch at a time until it reaches your desired flavor. If the soup is too thick, you can thin it with a bit of water or additional broth. Once the beans are tender and the flavors are well-developed, remove the bay leaves and discard them. These leaves are used only for flavor during cooking and don't need to be eaten.

Ladle the 13 bean soup into bowls and serve it warm. The soup should be rich and hearty, with a variety of textures from the different types of beans and vegetables. Each spoonful should deliver a balance of earthy, smoky, and savory flavors. Pair it with crusty bread or a simple green salad for a complete meal.

This soup keeps well in the refrigerator for up to 5 days, so you can make a big batch and enjoy it throughout the week. Reheat gently on the stove, adding a splash of water or broth if needed to restore the desired consistency. The flavors will deepen and improve as the soup sits, making it even more delicious the next day.

Perfect pairings for these flavors

Bread Pairings

Nothing beats 13 bean soup with a warm, crusty sourdough loaf to soak up every last drop of that savory broth. Winco’s baked bread section has perfect options—look for whole wheat or rye for extra heartiness. For a Southern twist, serve with cornbread—its slight sweetness balances the soup’s smoky depth. I love toasting slices first for added crunch and flavor. 🥖

Cheese Toppings

Add a sprinkle of sharp cheddar or Parmesan just before serving to elevate the dish. Winco’s pre-shredded cheese works great—just ¼ cup per bowl—and melts beautifully into the warm soup. For a tangy kick, try feta crumbles or cotija cheese; both add a bright contrast to the earthy beans. Keep it simple with butter if you prefer a milder touch. 🧀

Side Salads

A crisp arugula salad with lemon vinaigrette cuts through the soup’s richness perfectly. Toss 4 cups arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt. For extra protein, add chickpeas or avocado slices. If you’re short on time, a quick cucumber-tomato salad with red onion and a drizzle of balsamic works too. 🥗

Dipping Extras

Serve with hot sauce or sriracha on the side for guests who love heat. Winco’s hot sauce selection is fantastic—try Crystal or Tabasco for classic kick. For a smoky touch, drizzle with chipotle mayo (mix ¼ cup mayo with 1 tsp chipotle powder). A dollop of sour cream adds creaminess without overpowering the soup’s natural flavors. 🌶️

Beverage Pairings

Pair your soup with a bold red wine like Cabernet Sauvignon or Zinfandel to complement the smoky, earthy notes. For beer lovers, a dark lager or amber ale balances the richness. If you prefer non-alcoholic options, sparkling water with lemon or iced hibiscus tea refreshes the palate. Winco’s wine and beer coolers make it easy to grab something perfect. 🍷

Frequently asked questions