You’ll love this savory and deliciously filling bean soup. After you soak the beans, it’s just five minutes of kid-stuff prep work!


Seven Bean Soup


  • 1½ cups multi-bean soup mix, soaked for 4-8 hours, rinsed and drained
  • ½ tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¾ tablespoon paprika
  • Cayenne pepper (optional)
  • 5 garlic cloves
  • 1 tomato, diced
  • 1 scallion, chopped
  • Sea salt


  1. Combine the beans and 6 cups of water in a medium pot and bring to a boil over high heat.
  2. Add the cumin, coriander, paprika, and cayenne, if desired, for a nice spicy kick.
  3. Peel and press the garlic cloves and add to the soup along with the diced tomato.
  4. Reduce the heat to medium-low and simmer partially covered for 75 minutes.
  5. Stir the bottom of the pot occasionally, to ensure that the soup is not burning.
  6. Add more water to thin the soup, if desired.
  7. Taste the beans for desired tenderness.
  8. Season with salt to taste once the beans are fully cooked, then cook for 5 minutes more.
  9. Garnish with chopped scallions and serve.

    Chef's Tips:

    I use a dry 7-bean soup mix to make this, but you can use any dry bean mix (5 beans, 9 beans, 12 beans, etc.).

    Serve this dish with baked tortilla chips for a great texture combination.

    This soup tastes incredible over the next few days… create a triple batch!

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about the author

Victoria Rose

Victoria Rose is a professional photographer and co-owner of Candid Chef. She is a plant-based chef and co-author of the So Tasty! Cookbook. Victoria teaches cooking online via Youtube and helps individuals transition to a healthy diet. Victoria’s focus is on simple recipes made with local and organic ingredients whenever possible. Read more about Victoria on

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