13 Bean Soup Mix, 29oz (Pack of 1) - Non GMO, Vegan, Kosher

I received a package of Bob's Red Mill Bean Soup Mix as a Christmas present from a dear friend. The soup was SOOOO good and easy to make. I think I managed to get several meals from each iteration of the package. I bought my own package from Amazon and was amazed at how inexpensive it was and how easy to make a pot of soup. I recently purchased my OWN pack of the 13 Bean Soup mix as well as a package of Vegetable Soup. (PS The bean soup was absolutely delicious. I still need to add a few more items to the Vegetable Soup mix)

OK, so I'm not a traditionalist. I throw away the seasoning packet and use the beans. I'll put the beans in a stockpot, rinse them off and drain them. Then, cover them with about 2 to 3 inches of water over the top of the beans and add a teaspoon of BAKING SODA to the water. Cover the pot with a lid and let sit overnight or at least 5 hours. Rinse the beans thoroughly. Then cover the beans with 2 inches of water over the top of the beans. If you haven't used baking soda to soak beans before, it's not just to make the beans cook faster, but it's to prevent gas from the beans and gastric problems. Once you cook beans that way, you won't cook them any other way again. It's nice to be able to eat beans without gas. You'll want to bring the beans and water to a boil, then lower the temperature to just simmering and cook about 25 to 30 minutes. Stir occasionally, so your beans don't stick. Check the beans for doneness at about 25 minutes (but not sooner). If you need to add a little more water, then add just a little more. Once your beans seem like they're almost done, drain any extra water off of them and add your seasonings. There are tons of recipes. This is what I use to season my beans, because we're both diabetics: I give a good squirt of Rays Sugar Free Smoked BBQ Sauce, a good squirt of Ketchup, 1/4 cup Golden Monk Fruit (artificially sweetened brown Sugar) and then about a tablespoon of KC Masterpiece Marinade (optional). Stir everything into the beans and simmer it another 15 or so minutes (making sure to stir and add a little water if needed) It makes yummy baked beans. Instead of heating the seasonings and beans on the stovetop, you can also add your seasonings and then put it in the oven at 400 for about 15 to 20 minutes to give it more of that "Baked Bean" taste. If putting it into the oven, you may need to add a little more water to "Loosen" it up. I recommend these beans, for whatever you want to use them in. Thank you for reading my review.

This 13 bean mix has been solid so far. The beans cook evenly without many hard ones, and they take on seasoning well without falling apart. It’s a simple, reliable base for soups or stews, and the bags have been consistent enough that cooking time is pretty predictable.

Easy to make. Absolutely as delicious as my homemade Mexican pintos.

No one was thrilled about this I was thrilled about the number of beans in it but maybe they should have put more split peas.

The older I get, the more i like a good hearty soup and anything from Bob's Red Mill is worth trying. We really like the 13 Bean Soup Mix and add broth, onions, and whatever other vegetables (and sometimes meat) we have on hand. Really good on a cold Winter day. I can almost smell it cooking...

Great taste easy to cook very creamy.

I am my older brother's primary care give. Due to heart problems, he is on an ultra-low sodium diet. I have been challenged to find food that is good for him AND food that he likes and will eat. This soup, with 0 sodium, is loaded with 13 different types of legumes (beans, lentils, peas, etc), providing a lot of flavor, while at the same time being loaded with protein from the legumes. He really enjoys it. I put 1 cup of the soup mix and 2 cups of water in my crock pot at night and he has a great tasting soup by the next morning. It makes enough to last him 2 - 3 days. Bob's Mill also makes 0 sodium split pea soup and both red and green lentils. They are all excellent!