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Note: Temporarily shipping English and French label. (Same Great Recipe!)

This 11-bean soup mix is the original mix that started the company! Add Polish or chicken sausage for a great flavor.  Vegetarians can make this 11-bean soup mix by substituting 1 cup of barbecue sauce. A long simmering soup and worth the wait!

With French bread and a green salad, this 11-bean soup mix makes a hearty dinner for a crowd!

11-Bean Soup Mix Ingredients:

Dried beans, peas, lentils, and bouquet garni of herbs. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

Recipe Additions:

  • 1 smoked ham hock (or may substitute a smoked turkey leg)
  • 12 cups water
  • 1 tablespoon salt
  • 1 28 ounce can Italian tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 cups celery, sliced
  • 2 cups onion, chopped
  • 1 green pepper, chopped
  • 1 pound smoked kielbasa sausage, sliced and diced
  • 1 or 2 chicken breast halves, sliced into small pieces

11-Bean Soup Recipe Directions:

  1. Rinse, drain and pick over beans.
  2. Place beans in an 8 quart pot with water, salt, ham hock or turkey leg and bouquet garni.
  3. Bring to a boil, reduce heat and simmer, covered, for 3 or more hours.
  4. Add tomatoes, onions, celery, garlic and green pepper to pot.
  5. Bring back to a boil, reduce heat and simmer, covered, for 1 and 1/2 hours.
  6. Add pepper to taste, sausage and chicken and simmer, uncovered, for 40 minutes.
  7. Remove bouquet garni before serving.

Vegetarian Soup Recipe Variation 1:

  1. To make Minnesota Heartland 11 Bean Soup without meat but still get that rich smokey flavor start the soup with 2 quarts of water instead of 3 and leave out the ham hock.
  2. Proceed with recipe adding in the all the vegetables in the second step.
  3. For the final hour of cooking, leave out the sausage and add a cup of barbecue sauce.
  4. We recommend using a good barbecue sauce (like Legend Heartland Barbecue Sauce) which makes a nice substitute for the pork in traditional "pork and beans" dishes.
  5. Adding 1/2 cup of rice is another option for the last 45 minutes, but go with 10 cups broth to start the recipe.

Vegetarian Soup Recipe Variation 2:

A customer called needing a strict vegetarian version of our hearty bean soup to feed boy scouts on a camping trip. We like the results as it is thick and chock full of veges.

It does not pack the wow flavor of the original recipe with the smoky meats added. One of our tasters suggested the Tony Chachere’s spice ‘n herbs seasoning mix or 1/2 tsp of cayenne. But we think taste it first and enjoy this thick and chunky rice and beans soup for about 10 hungry boy scouts.

Recipe Additions:

  • 8 cups vegetable broth
  • 1 cup mixed rice blend (like a Lundberg rice mix)
  • 1 large onion chopped (2 cups)
  • 2 cup celery, sliced
  • 1 teaspoon minced garlic
  • 1 green pepper, chopped
  • 1 16 ounce bag mixed frozen vegetables
  • 1 28 ounce can diced tomatoes
  • 1/4 cup juice of 1 lemon
  • Plenty of freshly ground black pepper, salt if needed
  • 1 teaspoon oregano or (use a seasoning blend like Tony Chachere’s herb and spice mix)

Recipe Directions:

  1. Place contents of soup mix/beans in large bowl, cover with plenty of water and soak overnight. Save the bouquet garni for later.
  2. In the morning, drain the beans, place into 4 quart pot with plenty of fresh water.
  3. Bring to a boil, then turn down heat to low, cover, and simmer 1.5 hour.
  4. While beans are simmering, put broth into large 6 or 8 quart pot.
  5. Add the rice and the bouquet garni, and bring to boil, turn heat down, cover, and simmer for 30 minutes.
  6. Turn heat off until ready to combine all ingredients for soup, next step.
  7. Prep all fresh vegetables: onion, celery, green pepper, and garlic.
  8. Drain beans and add to soup pot with broth. Add chopped veges to pot.
  9. Cover and simmer 30 minutes.
  10. Add bag of frozen vegetables, canned tomatoes, lemon juice, pepper and salt to taste, and oregano.
  11. Simmer covered 15 minutes. Serve with crusty wheat bread!

Slow Cooker Recipe Directions:

Recommended slow cooker: 6-7 quart size

For this all day cooker, we suggest cutting up all the vegetables and meats the night before or in the morning and refrigerate them in large plastic container so they are ready to add to the soup at the end of the day.

  1. Rinse, drain and pick over beans.
  2. Place beans into bowl of slow cooker.
  3. Add the bouquet garni, ham hock, and 12 cups water. (Leave out the salt.)
  4. Cover and cook on HIGH 6-8 hours.
  5. Add tomatoes, onion, green pepper, garlic, diced sausage and cut up chicken. Stir well.
  6. Cover and cook on HIGH 1 1/2 to 2 more hours, or transfer to the stove to cook more quickly.
  7. Serve this thick and hearty soup with crusty bread and enjoy.

Minnesota Heartland 11-Bean Soup

Price:
$7.00
SKU:
MN
Quantity:
Serves:
10-12
Preparation Time:
30 minutes
Cooking Time:
6 hours

Nutrition Facts

Serving Size: About 1 Tbsp. (26g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 20

Amount per Serving Mix Prepared
Calories 70 170
   Calories from Fat 45

% Daily Value**
Total Fat 0g* 0% 8%
   Saturated Fat 0g 0% 8%
   Trans Fat 0g
Cholesterol 0mg 0% 8%
Sodium 10mg 0% 33%
Total Carbohydrate 16g 5% 8%
   Dietary Fiber 8g 32% 36%
   Sugars 1g
Protein 6g

Vitamin A 2% 8%
Vitamin C 0% 25%
Calcium 2% 4%
Iron 10% 15%
*Amount in As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4