Soak overnight: Pour beans into a large bowl and fill with water, cover and soak overnight.
Quick soak: Place beans into pot, fill with water and bring to the boil. Boil beans for 5 minutes. Turn off heat, cover the pot with a lid and allow beans to soak for 1 hour.
Place chopped onions, chopped celery, carrots, bell peppers and garlic into a large saucepan with 1/4 cup vegetable broth. Sauté over medium heat for around 5 minutes until the vegetables have softened. If needed, add an extra splash of vegetable broth.
Drain and rinse the soaked beans. Add beans, chopped smoky chipotle peppers, salt and peppers to the sautéed onion mixture, stir to combine.
Pour vegetable broth into the bean mixture. Bring broth to the boil, then reduce heat and simmer for 30 minutes.
Taste soup and adjust seasoning to suit your palate.
Ladle soup into bowls and garnish with fresh herbs, such as parsley an thyme (optional). You might also enjoy with a piece or two of cornbread on the side! Enjoy!
Your bean soup will keep in the refrigerator for 3-4 days. Alternatively, you can freeze it in meal-sized portions for at least a month. However, bear in mind the beans will be a bit mushier after thawing.
We like to use Goya 16 Bean Soup Mix, which includes a combination of: Pinto beans, small red beans, pink beans, red kidney beans, great northern beans, red kidney beans, great northern beans, blackeye peas, navy beans, black beans, whole green peas, yellow split peas, green split peas, lentils, chick peas and pearl barley. If you can’t locate this 16 bean soup mix, or want to use something different, make sure you use beans such as pinto beans, black beans and navy beans for the best result.
If you’re unable to find smoky chipotle peppers, you can achieve a similar taste by using smoked paprika (2 tablespoons) or liquid smoke (2 teaspoons). Taste and adjust ‘smokiness’ to suit your taste and products used.