Slow cooked with 13 different types of beans and topped with a slice of garlic manchego cheese toast, this bean soup is a filling bowl of fiber and comfort.
*If you’re using large soup bowls, it will be 6-8 servings. If you’re using smaller appetizer portion bowls it will be closer to 8-10. It also depends on what you’re having with it. If this is your main meal, then go with the larger bowls and bigger servings. If this is an appetizer or is going alongside a salad or sandwich or other meal items, then do smaller servings.*
- 2 cups of Bob’s Red Mill 13 Bean Soup Mix, soaked (see soaking instructions below)
- ½ of a medium sweet onion (such as vidalia), chopped
- 2 red bell peppers, seeded and finely chopped, divided
- 1 tsp smoked paprika
- 1 tsp dried thyme leaves
- 2 carrots diced
- 2 nice pinches of saffron
- 48 ounces of unsalted chicken broth or stock
- 14.5 ounce can of petite cut tomatoes with the juice
- Kosher salt
- Coarse black pepper
- ½ lb Spicy Spanish Chorizo or Portuguese Chorico, finely diced
- 1/3 lb Manchego, grated (substitution: Mozzarella mixed with a bit of Parmesan)
- 2 tbsp of chopped parsley
- 1 plump and juicy garlic clove, minced
- 1 tbsp olive oil
- 8–10 slices of multigrain bread
- In a soup pot or Dutch oven combine the soaked beans, onion, three-quarters of the red pepper, the smoked paprika, thyme, carrots, saffron and chicken broth. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer until the beans are beginning to tenderize, about 30-45 minutes.
- Add the diced tomatoes with their juices, 1 and ½ teaspoons of kosher salt and ½ teaspoon of coarse black pepper. Return pot to a simmer and cook until beans have reached the desired level of tenderness. For me, that’s another 45 more minutes.
- Add the chorizo and cook until it’s warmed through, about 5 minutes. Taste and add more salt and pepper if needed. Meanwhile, in a medium sized bowl combine the Manchego with the remaining bell pepper, parley, garlic and olive oil. Toast the bread.
- When the soup is ready, preheat your broiler. Ladle the soup into oven-safe bowls. Top each bowl of soup with a toast and 2-3 tablespoons of the cheese mixture. Transfer the bowls to a large baking sheet (this makes it easier to carry them and easier to get them out from under the broiler ). Put the baking sheet full of bowls under the broiler and broil until the cheese is melted and bubbling and just beginning to brown.
Soaking dry beans: The easiest way is to combine them with 3-4 times their volume of water and leave them out over night. I never remember to do that. People claim that you can instead cover them with all that water, bring them to a boil, remove them from the heat, cover and leave them for an hour. When I do this the cooking times in recipes don’t match up to my reality. I instead bring the beans to a boil but then let them sit for at least 2 hours and even 3 hours if there’s time. However you cook your beans, don’t be discouraged if the specified cooking times still don’t work out for you. Cooking beans depends on their soaking but also on how old the beans are and sometimes on the ingredients you’ve combined with them (acids and salt for instance can slow the cooking time in some situations). Just start early enough in the day so that you can let them simmer until they’re how you like them.