13 Bean Soup Recipe: Winco’s Pantry Staple With Hearty Depth

Winco’s pantry staples make this 13 bean soup the ultimate budget-friendly comfort dish that delivers restaurant-quality depth. The secret lies in combining 13 different beans—each bringing its own texture and flavor—simmered until tender in a rich, savory broth.

I developed this recipe after realizing how much more satisfying homemade soup is compared to canned versions, especially when using affordable ingredients from Winco’s bulk section.

This recipe transforms simple dried beans into a hearty, protein-packed meal that’s perfect for meal prep or feeding a crowd. The key is proper soaking and layering flavors through slow simmering—no fancy techniques required.

Winco’s bulk beans (like navy, black, and kidney) make this especially economical, while traditional spices create that classic, comforting taste.

What you’ll end up with is a thick, flavorful soup where each bean variety contributes to the texture—creamy white beans, hearty pinto, and tender black beans all working together.

The broth develops deep, savory notes as it simmers, and the optional bacon addition (if using Winco’s bulk bacon bits) adds a smoky richness that takes it to the next level.

Whether you’re cooking for a family gathering or meal prepping for the week, this soup scales beautifully and tastes even better the next day. The instructions include both stovetop and pressure cooker methods, so you can choose what works best for your schedule.

Let’s get started with this foolproof, budget-conscious classic that proves homemade always wins.

Ingredients for 13 bean soup recipe winco

Winco’s bulk beans plus a few pantry staples create this restaurant-quality 13 bean soup masterpiece.

Winco’s bulk bean section is your best friend here. The navy, black, and pinto beans form the heart of this soup, but don’t skip the specialty beans like butter beans and split peas—they add incredible texture. Look for organic or heirloom varieties if available, though Winco’s standard dried beans work perfectly. Pre-sorted beans save time, but if you’re feeling ambitious, pick through for stray stones or debris. The carrots, celery, and onion should be fresh but don’t need anything fancy—Winco’s standard produce works great. For the broth, low-sodium vegetable broth prevents salt overload, though you can always adjust later.

No bacon bits? Smoked paprika or liquid smoke adds that smoky depth without meat. Short on one type of bean? Substitute another white bean—cannellini or great northern work perfectly. Fresh thyme unavailable? Dried at one-third the amount works in a pinch. The tomato paste can be skipped entirely if you’re avoiding tomatoes, but it adds that classic Italian-inspired richness. For extra protein, add 1 cup cooked quinoa or lentils at the end. And if you’re making this ahead, freeze the beans separately before adding them to the broth—this makes reheating a breeze.

This soup tastes even better the next day as flavors meld together. Store in the fridge for up to 5 days or freeze for 3 months—the beans actually hold up beautifully. For meal prep, portion into containers with a layer of broth on top to prevent drying. The bacon bits (if using) can be stored separately and added fresh when serving. Double the recipe and freeze half—Winco’s bulk beans make this economical enough that you’ll want to make extra. And trust me, the more beans the merrier—each variety brings something special to the table.

Step-by-step instructions for Winco’s 13 bean soup

Transform Winco’s bulk beans into a soul-warming, flavor-packed soup that’s heartier than any store-bought version.

In a large pot, combine all the dried beans: the 1 cup dried navy beans, 1 cup dried black beans, 1 cup dried pinto beans, 1 cup dried kidney beans, 0.5 cup dried great northern beans, 0.5 cup dried lima beans, 0.5 cup dried chickpeas, 0.5 cup dried lentils, 0.5 cup dried white beans, 0.5 cup dried red beans, 0.25 cup dried butter beans, and 0.25 cup dried split peas. Rinse them thoroughly under cold water to remove any debris, then drain.

Add 6 cups vegetable broth and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low and let the beans simmer uncovered for 2 hours, stirring occasionally. This initial cooking softens the beans significantly but leaves them slightly underdone—they’ll finish cooking in the final simmer. Here’s the thing—don’t skip this step. Skipping it leads to uneven texture and some beans staying rock-hard.

While the beans cook, chop the 2 medium carrots into small pieces, dice the 1 whole yellow onion, and finely chop the 2 whole celery stalks. In a separate large pot or the same pot after removing some bean broth if needed, heat 2 tablespoons tomato paste over medium heat for 2 minutes until fragrant. Add the chopped vegetables and cook for 5 minutes, stirring frequently, until they begin to soften and release their natural juices.

Add the 4 minced garlic cloves, 2 whole bay leaves, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, and 2 teaspoons salt. Stir well and cook for another 2 minutes until the garlic is golden and aromatic. The reason we cook the vegetables first is to develop their flavors before combining with the beans. This creates a rich, layered taste that’s far more complex than simply dumping everything together.

Carefully transfer the cooked beans (with their cooking liquid) to the pot with the vegetables. Stir in the 0.5 cup bacon bits (if using) and bring the entire mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low and let it simmer uncovered for 1 to 1.5 hours, stirring occasionally. The soup should be thick and hearty, with the beans tender but still holding their shape.

Here’s where it gets fun—taste the soup and adjust seasoning. You might need to add more salt or pepper to taste. The beans should be fork-tender with just a slight bite, and the broth should have a rich, savory depth. If the soup is too thick, add ½ cup water at a time until it reaches your desired consistency. The key is to let the flavors meld and develop during this final simmering stage.

Remove the 2 whole bay leaves from the soup. Taste again and make any final adjustments to seasoning. Real talk: this is the moment that matters. The soup should be a harmonious blend of all the bean varieties, with each contributing its unique texture and flavor. Ladle the soup into bowls and serve immediately, garnished with extra bacon bits if desired.

This 13 bean soup is a true pantry powerhouse, especially when made with Winco’s bulk beans. The combination of textures—creamy white beans, meaty kidney beans, and tender lentils—creates a satisfying bite in every spoonful. Plus, it tastes even better the next day as the flavors continue to develop. Enjoy it with crusty bread for dipping or as a standalone meal that’s perfect for chilly days.

Dietary considerations for this 13 bean soup recipe winco

Gluten-Free Adaptation

This soup is naturally gluten-free as long as you use certified gluten-free vegetable broth and check your bacon bits for hidden gluten additives. Winco’s bulk beans are typically gluten-free, but always verify labels.

The recipe’s core ingredients—beans, vegetables, and spices—are all gluten-free staples. For extra safety, I recommend Better Than Bouillon gluten-free vegetable base instead of regular broth. 🌾

Vegetarian & Vegan Options

Skip the bacon bits entirely for a fully vegetarian version. For vegan flavor enhancement, add 1 tbsp smoked paprika or ½ tsp liquid smoke when building the flavor base. Winco’s bulk beans provide ample protein and fiber without animal products.

I’ve made this vegan version countless times—it’s just as satisfying when you focus on the bean medley’s natural richness.

Low-Sodium Considerations

Use low-sodium vegetable broth (Winco carries excellent options) and reduce added salt to 1 teaspoon initially. Taste frequently during simmering—you can always add more salt later if needed. The beans’ natural flavors shine when not overwhelmed by sodium.

For extra flavor without salt, add 1 extra bay leaf or ½ tsp onion powder during the final simmer. ❄️

Protein Boost Options

Add 1 cup cooked quinoa or ½ cup lentils during the final simmer for extra protein. For meat lovers, stir in ½ lb cooked shredded chicken or ½ lb smoked sausage at the end.

Winco’s bulk sections make these additions budget-friendly. I often double the lentils (to 1 cup total) for a heartier vegetarian version that still feels substantial.

Allergy-Friendly Swaps

For nut allergies, avoid any optional garnishes containing nuts. For soy concerns, check bacon bits labels—some brands use soy as a binder. The base recipe is naturally free from top allergens, making it safe for most dietary restrictions.

When in doubt, I always keep a Winco bulk spice sampler on hand to customize flavors without allergens.

Keto Adaptation

While this soup isn’t traditionally keto-friendly due to the beans, you can create a low-carb version by reducing beans to just ½ cup total (using only kidney beans and lentils) and adding 1 cup cauliflower florets to the vegetable mix.

Replace tomato paste with 1 tbsp sugar-free tomato paste and use bone broth instead of vegetable broth. This version keeps net carbs under 10g per serving.

Frequently asked questions