11 Layered beans, peas, and lentils with a classic French bouquet garni combine with kielbasa sausage and chicken to make this our #1 selling bean soup. A long-simmering soup – worth the wait!
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
- 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
- Rinse, drain and pick over beans.
- Place beans in an 8 quart pot with water, salt, ham hock or turkey leg and bouquet garni.
- Bring to a boil, reduce heat and simmer, covered, for 3 or more hours.
- Add tomatoes, onions, celery, garlic and green pepper to pot.
- Bring back to a boil, reduce heat and simmer, covered, for 1 and 1/2 hours.
- Add pepper to taste, sausage and chicken and simmer, uncovered, for 40 minutes.
- Remove bouquet garni before serving.
New Nutrition Tips:
- To boost vegetables, add additional can tomatoes and/or add 1 1/2 cups fresh or frozen halved Brussel sprouts or green beans in final 5 minutes of cooking time.
- To go Vegetarian, omit meat, and add 1 chopped red bell pepper, 1 large, diced eggplant, and 2 additional cloves of minced garlic, and 1 teaspoon oregano. For recipe directions: Rinse, drain and pick over beans. Place beans in a 6-8 quart pot, reduce water to 8 cups and add bouquet garni. Bring to a boil, reduce heat and simmer, covered, for 3 or more hours. Add all vegetables to pot, bring back to a boil, reduce heat and simmer, covered, for 1 hour. Remove bouquet garni before serving.
- To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage as substitute for sausage and ham hock, or substitute 1 pound extra lean ground turkey or pork plus 1/2 teaspoon each salt-free garlic powder, onion powder and black pepper, or go Vegetarian. Remove any skin from chicken breast.
- To cut sodium, omit salt, prepare with no salt added canned diced tomatoes or diced fresh tomatoes. For the Vegetarian Variation suggestions on the package and website, substitute 1-3 teaspoons chipotle chile pepper spice for the barbecue sauce, and prepare with brown basmati rice and wild rice blend.
Vegetarian Soup Recipe Variation 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.
- Proceed with recipe adding in the all the vegetables in the second step.
- For the final hour of cooking, leave out the sausage and add a cup of barbecue sauce.
- 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.
- 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.
- 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)
- Place contents of soup mix/beans in large bowl, cover with plenty of water and soak overnight. Save the bouquet garni for later.
- In the morning, drain the beans, place into 4 quart pot with plenty of fresh water.
- Bring to a boil, then turn down heat to low, cover, and simmer 1.5 hour.
- While beans are simmering, put broth into large 6 or 8 quart pot.
- Add the rice and the bouquet garni, and bring to boil, turn heat down, cover, and simmer for 30 minutes.
- Turn heat off until ready to combine all ingredients for soup, next step.
- Prep all fresh vegetables: onion, celery, green pepper, and garlic.
- Drain beans and add to soup pot with broth. Add chopped veges to pot.
- Cover and simmer 30 minutes.
- Add bag of frozen vegetables, canned tomatoes, lemon juice, pepper and salt to taste, and oregano.
- Simmer covered 15 minutes. Serve with crusty wheat bread!
Slow Cooker Recipe Directions:
Recommended slow cooker size: 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.
- Rinse, drain and pick over beans.
- Place beans into bowl of slow cooker.
- Add the bouquet garni, ham hock, and 12 cups water. (Leave out the salt.)
- Cover and cook on HIGH 6-8 hours.
- Add tomatoes, onion, green pepper, garlic, diced sausage and cut up chicken. Stir well.
- Cover and cook on HIGH 1 1/2 to 2 more hours, or transfer to the stove to cook more quickly.
- Serve this thick and hearty soup with crusty bread and enjoy.
Minnesota Heartland 11-Bean Soup
Nutrition FactsServing Size: About 1 Tbsp. (26g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 20
|Amount per Serving||Mix||Prepared|
|Calories from Fat||45|
|% Daily Value**|
|Total Fat 0g*||0%||8%|
|Saturated Fat 0g||0%||8%|
|Trans Fat 0g|
|Total Carbohydrate 16g||5%||8%|
|Dietary Fiber 8g||32%||36%|
*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.
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:||Fat 9||Carbohydrate 4||Protein 4|