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Minnesota Heartland 11-Bean Soup

An eleven legume mix of beans, peas, and lentils combines with kielbasa sausage and chicken to make this our #1 selling bean soup. A long-simmering soup-worth the wait!

zinger-clipart-seedling.pngFor Vegetarian Variations - Click Here

11-Bean Soup Mix Ingredients:

Dried Beans, Peas, Lentils, Parsley and Spices. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

What you need:

  • 1 Smoked Ham Hock (or may substitute a smoked turkey leg)
  • 12 Cups Water
  • 29 oz. Can Italian Plum Tomatoes, cut-up
  • 4 Stalks Celery, sliced (2 cups)
  • 2 Onions, chopped (2 cups)
  • 1 Green Pepper, chopped
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Salt
  • 2 Cups Chicken Breast Pieces, raw or cooked
  • 1 14 to 16-Ounce Package Smoked Kielbasa Sausage 

Here's what you do:

  1. Rinse, drain and pick over beans from Minnesota Heartland 11 Bean Soup Mix. Place beans into 6 or 8-quart pot with ham hock and cold water.
  2. Raise heat, bring to a simmer, cover and cook on low 3 hours
  3. Add tomatoes, celery, onion, green pepper, garlic, salt and contents of herb packet. Bring soup back to a boil, reduce heat and simmer covered 1 hour
  4. Cut up chicken. Slice sausage lengthwise into quarters. Slice crosswise to make little wedges. Add chicken and sausage into soup pot. Simmer 30 minutes and serve. 

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 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 our Minnesota Heartland 11 Bean Soup without meat but still get that rich smokey flavor - reduce the water and add barbeque sauce or liquid smoke! 

  1. Prepare beans as directed. Place beans into 6 or 8-quart pot with 8 cups cold water. Raise heat, bring to a simmer, cover and cook on low 3 hours
  2. Add in all vegetables. Bring soup back to a boil, reduce heat and simmer covered 1 hour
  3. For the final hour of cooking, add 1 cup of barbecue sauce or 1 tablespoon liquid smoke (or to taste).

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 veggies.

If you'd like to add some of the smoky flavor from the original recipe - try adding some barbeque sauce or liquid smoke to taste. This thick and chunky rice and bean soup is sure to satisfy even a pack of 10 hungry boy scouts!

What you need:

  • 8 Cups Vegetable Broth
  • 1 Cups Mixed Rice Blend (like a Lundberg rice mix)
  • 1 Large Onion, Chopped (2 cups)
  • 2 Cups Celery, Sliced
  • 1 teaspoon Garlic, Minced
  • 1 Green Pepper, Chopped
  • 1 16-ounce Bag Mixed Frozen Vegetables
  • 1 28-ounce Can Diced Tomatoes
  • ¼ Cup Juice of 1 Lemon
  • Plenty of freshly ground black pepper, salt if needed
  • 1 teaspoon Oregano (or use a seasoning blend)

Here's what you do:

Preparing the Beans

  1. Place contents of soup mix/beans in large bowl, cover with plenty of water and soak overnight. Save the seasoning packet 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 1½ hours.

Preparing the Soup

  1. Add broth to large 6 or 8 quart pot. Add the rice and the seasoning packet and bring to boil. Turn heat down, cover, and simmer for 30 minutes.
  2. Drain beans and add to soup pot with broth. Add onion, celery, green pepper, and garlic.
  3. Cover and simmer 30 minutes.
  4. Add bag of frozen vegetables, canned tomatoes, lemon juice, pepper and salt to taste, and oregano.
  5. Simmer covered 15 minutes. Serve with crusty wheat bread!

Vegetarian Soup Recipe Variation 3:

You will use bell pepper, eggplant, garlic, and oregano, and vegetable stock to replace the meat in this variation.

What you need:

  • 1 Red Bell Pepper, chopped
  • 1 Large Eggplant, diced
  • 12 Cups Water
  • 1 29-oz Can Italian Plum Tomatoes, cut-up
  • 4 Stalks Celery, sliced (2 cups)
  • 1 Green Pepper, chopped
  • 3 Garlic Cloves, minced (3 teaspoons)
  • 1 teaspoon Salt
  • 1 teaspoon Oregano

Here's what you do:

  1. Rinse, drain and pick over beans. Place beans in a 6-8 quart pot, reduce water to 8 cups and add seasoning packet. 
  2. Bring to a boil, reduce heat and simmer, covered, for 3 or more hours.
  3. Add all vegetables to pot, bring back to a boil, reduce heat and simmer, covered, for 1 hour.

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.

  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:
$7.50
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