Be Prepared Five-Bean Soup Mix

22 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Lois Richer
Recipe by  Lois Richer

“This do-ahead soup mix allows you always to be prepared!”

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Adjust Servings

Original recipe yields 4 batches of 6 bowls



  1. To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
  2. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
  3. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

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Reviews (22)

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Melissa Goulet

Melissa Goulet

Okay, just to help future makers of this soup, it took me FOREVER to hunt down mixed vegetable flakes in my area. I called every store and hunted down every aisle. Finally I found them in the bulk bins at Whole Foods in the next town. Whew! Soup was delish, by-the-way, and it helps to ask the grocer for dehydrated veggies rather than mixed veggie flakes. I swear, Ive never been looked at so strangly in all my life.



I have made this recipe three times so far. It's a mainstay. Add 1/4 cup uncooked pearled barley near the end of the cooking time to give the broth a stew-like texture rather than the watery broth you get otherwise. Also, serve with 1/2 oz of plain goat cheese for great flavor and to (ahem) avoid the gastrointestinal consequence typical of eating beans. (An enzyme in the cheese enhances digestion of the beans in the small intestine, or something. :o)



A great recipe for cold evenings when you have little time to cook. Just throw it in the crockpot and forget it until dinner time!

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Amount Per Serving (24 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 539 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Basic Ham and Bean Soup


next recipe:

Black Bean Soup II