Cheap Comfort Food (& It’s Healthy!): 13-Bean Fort Worth Soup Recipe

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This week’s winter weather has me in the mood for this hearty bean soup ~ terrific comfort food for a rainy, cold day like today.  This recipe will make enough to feed a crowd, is cheap to make, and is even better the 2nd day after the flavors continue to meld together in the refrigerator.  Add a loaf of crusty french bread and a salad and you’ll have a terrific meal to feed the family. 

Do note that to make this soup, you will need to soak the beans for at least 8 hours before cooking (so plan accordingly).    :)

Bon Appetite, y’all!

13-Bean Fort Worth Soup


4 1/2 Cups of a mixed Bean Soup Mix (We used Bob Mills 13 Bean Soup, but any multi-bean soup mix will work)
2 1/2 Quarts of Water (to soak beans overnight)
1/8 cup Apple cider vinegar

3 Quarts water or stock (chicken, vegetable, or beef)
1/8 Cup Dried minced onion
3 Tablespoons dried parsley flakes
2 Tablespoons cumin
2 1/2 Teaspoons garlic powder
3 Teaspoons dried basil
1  1/2 Teaspoons dried oregano
2  Cans (14 oz each) diced or crushed tomatoes (We used 1 can of Muir Glen Organic roasted tomatoes  & 1 can Rotel with Chilis because we like the extra spice & depth of flavor)
Salt & pepper to taste

Optional Ingredients for Variations
1 Cup Brown Rice    – AND/OR-
1 Pound of meat of choice (like stew meat, ham, chicken, or sausage), cut into bite size pieces    – AND/OR-
1 Can (4 oz) of Diced Green Chiles


  1. Rinse and sort beans. In a large stockpot, add the beans, the 2 1/2 quarts of water  and apple cider vinegar.  Stir and soak overnight (or at least 8 hours).
  2. Drain and rinse the beans and add back to the stockpot along with the 3 Quarts of stock (or water), and all remaining ingredients except the salt and pepper.
  3. Stir all ingredients together and bring to a boil.
  4. Cover and reduce the heat to and simmer for 1 1/2 to 2 hours (until the beans are tender).
  5. Add salt and pepper, to taste.


  • Add 1 cup of brown rice during the last hour of simmering.
  • Add 1 pound of meat of choice, cut into bite-sized (like stew meat, ham, chicken, or sausage) to cook along with the beans. Add between steps #3 & #4 (right after the ingredients come to a boil and before you reduce the heat to simmer).
  • If you like extra spice, add 1 can (4 ounce) of Diced Green Chiles during the last hour of simmering.

Enjoy and Share! :)


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