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 Ina Garten 16 Bean Soup

 Ina Garten 16 Bean Soup
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This soup combines a colorful mix of beans with onions, carrots, celery, and herbs, simmered slowly until tender. As it cooks, the beans release starches that naturally thicken the broth, creating a hearty, spoon-coating consistency. The flavor builds gradually, much like a good story that unfolds at its own pace—steady, balanced, and comforting from start to finish.

Ingredients

Scale

  • 1 package (16 oz / 450 g) 16-bean soup mix, rinsed and soaked overnight

  • 2 tablespoons olive oil

  • 1 large yellow onion, finely chopped

  • 2 medium carrots, diced

  • 2 celery stalks, sliced

  • 4 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 can (14.5 oz / 410 g) crushed tomatoes

  • 8 cups low-sodium chicken stock or vegetable stock

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • ½ teaspoon smoked paprika

  • ½ teaspoon black pepper

  • Salt, to taste

  • 2 tablespoons fresh parsley, finely chopped

Instructions

  • Prepare the beans – Drain soaked beans and rinse again under cold water

  • Start the base – Heat olive oil over medium heat and sauté onion, carrots, and celery for 6–8 minutes until softened

  • Build aroma – Add garlic and tomato paste, stirring for about 1 minute until fragrant

  • Assemble the soup – Stir in crushed tomatoes, beans, bay leaf, thyme, smoked paprika, and black pepper

  • Simmer gently – Pour in stock, bring to a light boil, reduce heat, and simmer uncovered for 60–75 minutes

  • Finish properly – Adjust salt, remove bay leaf, and garnish with fresh parsley

Find it online: https://inagartendishes.com/ina-garten-16-bean-soup/