I was excited when I got an email from Cassidy at Bob’s Red Mill asking me if I’d be interested in writing a post featuring one of their soup mixes a few months ago. I’ve used Bob’s product for years. When Sophie was 4, I put her on a gluten-free, cow-free diet. Bob’s was one of the only companies that made gluten-free baking mixes so my poor kid could have an occasional treat.

Cassidy gave me a choice of mixes, and I jumped on the Black Bean Soup Mix. I love black beans, on top of brown rice, in soup, or wrapped in a burrito. I received two large, 26 ounce packages of Bob’s Bountiful Black Bean Soup Mix, which is a blend of black beans, black-eyed peas, pearl barley and navy beans. Sure, I could have made Black Bean Soup, but that wouldn’t have been a challenge. I made a Chipotle Chicken Bowl a few months ago, that the family really loved, so I decided on vegetarian enchiladas with whole wheat tortillas. I made the black beans in my crock-pot before work and when I got home from work, I used 2 cups of drained black beans for my enchiladas and saved the rest for black bean soup, which gave me two meals! Spencer liked them so much, he asked for them again the following week!

[Editor's note: The Bob's Red Mill Bountiful Black Bean Soup Mix is not gluten free, as it contains barley. To make this recipe truly gluten free, simply substitute your favorite dried or canned black beans and use a trusted source of gluten free corn tortillas in place of whole wheat toritllas.]

Crockpot Black Beans

• 7 cups of Water or Broth
• 2 cups of Bountiful Black Bean Soup Mix
• 1 medium Onion, diced
• 1 Bay Leaf
• 1 Garlic Clove, crushed

1. Place all ingredients in a crockpot. Cook on low for 6 to 8 hours or until tender.
2. Season with salt and pepper after beans have finished cooking. Salting at the beginning will make beans tough.

Chipotle Black Bean And Fire Roasted Vegetable Enchiladas

• 2 cups cooked Black Beans, drained.
• 1 Onion, diced
• 2 Tbsp Olive Oil
• 2 cloves Garlic, minced
• 1 tsp Chipotle Powder
• 1/4 tsp ground Cumin
• 1/8 tsp ground Oregano
• 1/2 cup Roasted Red Bell Peppers, chopped. (These can be purchased in a jar if you would like to save time)
• 1-1/2 cups Fire Roasted Frozen Corn (Trader Joe’s)
• 1- 4 ounce can Fire Roasted Diced Green Chiles
• 1- 28 ounce can Green Enchilada Sauce
• 12 Whole Wheat Tortillas
• 3-1/2 cups grated Cheese, Mexican blend, Jack, Mozzarella

1. Pre-heat oven to 350°F.
2. Heat olive oil over a medium heat until shimmering. Add onion and sauté until translucent, about 5 minutes.
3. Add garlic, Chipotle powder, oregano and cumin cook 2 minutes.
4. Add bean, corn, peppers and chiles and cook just until heated. Remove from heat.
5. Place about 1/3 cup of filling along the middle of each tortilla. Top with 4 tablespoons shredded cheese, roll. Lay each enchilada, seam side down, in a 13″ X 9″ baking dish.
6. Continue until all tortillas or filling is used up. (Makes about 10-12 depending on the size of the tortilla and amount of filling used.)
7. Pour green enchilada sauce over the enchiladas, covering them. Top with remaining cheese. Cover and bake at 350°F for 30 to 40 minutes until hot and bubbly. Remove from oven and let sit, covered for 10 minutes for easier cutting.

Serving 2 enchiladas, serves 4-6

Cynthia McCloud Woodman attended the California Culinary Academy in San Francisco, where she completed their Master Chef Program. She has worked in London in restaurants and for a catering company. After returning to the states, she met and married her husband and spent nearly four months traveling around the world and sampling the world’s cuisine on her honeymoon. After returning to the states, she pursued a teaching credential, so that she could start a family. Last year, Cynthia returned to her passion and started a blog called, What A Girl Eats, specifically designed to met the needs of busy, working women and men. She has a keen interest in childhood obesity and wellness and focuses on fast, easy and healthy dishes. 

When my kids and I first took a look at Bob’s Red Mill’s 13-bean soup mix, we were incredibly curious. There aren’t really thirteen different kinds of beans, are there? If there are, we sure couldn’t name them all. So before we started cooking, we lined them up to look at them all. And yes, there are really thirteen in there. Count ‘em: Navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, Great Northern beans, kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.

Sometimes on a cold or rainy day we’ll make a bean soup and it will turn out heavy and dark. But we wanted this bean soup to have more of a cheerful, party-worthy feel to it. So we made it into what we call “Fiesta Bean Soup” – topped with bright green cilantro and crispy tortilla strips – and we served it with homemade guacamole and chips. It’s hearty, but not too heavy, and our kids decided it was actually thirteen times better than any other soup we’ve ever made.

Fiesta Bean Soup

• 1 package (1 pound 13 oz.) Bob’s Red Mill 13 Bean Soup Mix
• 2 Tbsp Olive Oil
• 1 large Yellow Onion, chopped
• 3 Carrots, peeled and chopped
• 1 rib Celery, chopped
• 2 cloves Garlic, minced
• 3 1/2 quarts Water
• Large Ham Hock
• 1 6-ounce can Tomato Paste
• 2 Tbsp Chili Powder
• 2 tsp ground Cumin
• 1 tsp ground Coriander
• 2 large Anaheim Chili Peppers, roasted, peeled and seeded, and chopped
• 2 tsp Salt
• 1 large bunch fresh Cilantro, coarsely chopped
• Tortilla Strips

1. Rinse and sort the beans, removing any debris, then place the beans in a large pot and cover them with water. Let the beans soak overnight. In the morning, rinse and drain the beans and set them aside.

2. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and saute, stirring regularly, until the onions are translucent and the vegetables are softened, about 5 minutes. Add the garlic and cook about one minute more.

3. Add the beans, water, and ham hock to the vegetable mixture; bring to a boil. Stir in the tomato paste until dissolved; add the spices, chopped pepper, and salt.

4. Reduce heat to a simmer and allow the stew to cook, uncovered, for 3 1/2 to 4 hours or until the beans are soft, adding more water if necessary to keep the consistency soup-like. Depending on the saltiness of the ham, the soup may need more salt; add salt to taste if necessary. Remove the ham bones from the soup.

5. Serve in bowls garnished with cilantro and tortilla chips. Serves 8 to 10.

Jeanne Ponessa Fratello is the author of The Jolly Tomato, a blog focusing on kids’ nutrition. A former journalist, she spent the summer traveling to farms and factories to explore how “real food” is made. http://www.jollytomato.com

This wonderful recipe comes from Christine of Cook the Story. 

When I’m going out for the evening I ask my husband what I should pick-up for his dinner. He always says “Don’t worry, I’ll find something.” But buy a can of baked beans because that’s what he’ll search for when hunger hits.

When he makes chili I add beans to the grocery list without glancing in the pantry because I know that he’s used every legume in the house.

When we’re out for dinner, if there’s a Pasta e Fagioli or a Cassoulet on the menu I know before he does what he’ll order.

And yet, when he asks what’s for dinner and I answer, “Bean Soup” he doesn’t exactly Cha Cha over to the drawer for a soup spoon. In fact, he kind of slumps with disappointment.

Despite his unenthusiastic response, I know that he’ll scoop the bowl dry and then ask for more because my husband is subconsciously in love with beans. He loves beans but he doesn’t seem to know it.

If I want an enthusiastic response to “Bean Soup” I’ve learned that I have to give my husband something more than just beans to get excited about. I have to give my bean soups a Cha-Cha-worthy twist and an interesting title.

This bean soup is colored with saffron, spiced with smoked paprika and deepened with chorizo. Those Spanish flavors dance when each bowl is topped with a piece of Manchego garlic toast and then popped under the broiler. And of course, there’s that exciting title: 13 Bean Flamenco Soup with Garlicky Manchego Toast

Exciting title aside, it’s still a simple hearty bean soup that lets the beans shine so that those who are aware of their bean-love can shimmy and shake with anticipation as well.

13 Bean Flamenco Soup with Garlicky Manchego Toast

To make this soup vegetarian, use vegetable broth, omit the sausage, add ½ teaspoon more of the smoked paprika, 1 teaspoon cumin and ¼ teaspoon crushed red pepper flakes.

Serves 8-10

Ingredients:

• 2 cups of Bob’s Red Mill 13 Bean Soup Mix, soaked (see soaking instructions below)
• ½ of a medium Sweet Onion (such as vidalia), chopped
• 2 Red Bell Peppers, seeded and finely chopped, divided
• 1 tsp smoked Paprika
• 1 tsp dried Thyme Leaves
• 2 Carrots diced
• 2 nice pinches of Saffron
• 48 ounces of unsalted Chicken Broth or Stock
• 14.5 ounce can of Petite Cut Tomatoes with the Juice
• Kosher Salt
• Coarse Black Pepper
• ½ lb Spicy Spanish Chorizo or Portuguese Chorico, finely diced
• 1/3 lb Manchego, grated (substitution: Mozzarella mixed with a bit of Parmesan)
• 2 tbsp of chopped Parsley
• 1 plump and juicy Garlic Clove, minced
• 1 Tbsp Olive Oil
• 8-10 slices of Multigrain Bread

Instructions:

In a soup pot or Dutch oven combine the soaked beans, onion, three-quarters of the red pepper, the smoked paprika, thyme, carrots, saffron and chicken broth. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer until the beans are beginning to tenderize, about 30-45 minutes. Add the diced tomatoes with their juices, 1 and ½ teaspoons of kosher salt and ½ teaspoon of coarse black pepper. Return pot to a simmer and cook until beans have reached the desired level of tenderness. For me, that’s another 45 more minutes. Add the chorizo and cook until it’s warmed through, about 5 minutes. Taste and add more salt and pepper if needed.

Meanwhile, in a medium sized bowl combine the Manchego with the remaining bell pepper, parley, garlic and olive oil. Toast the bread.

When the soup is ready, preheat your broiler. Ladle the soup into oven-safe bowls. Top each bowl of soup with a toast and 2-3 tablespoons of the cheese mixture. Transfer the bowls to a large baking sheet (this makes it easier to carry them and easier to get them out from under the broiler ). Put the baking sheet full of bowls under the broiler and broil until the cheese is melted and bubbling and just beginning to brown.

Cha Cha over to the silverware drawer for some soup spoons and enthusiastically scoop the bowls dry.

(Soaking dry beans: The easiest way is to combine them with 3-4 times their volume of water and leave them out over night. I never remember to do that. People claim that you can instead cover them with all that water, bring them to a boil, remove them from the heat, cover and leave them for an hour. When I do this the cooking times in recipes don’t match up to my reality. I instead bring the beans to a boil but then let them sit for at least 2 hours and even 3 hours if there’s time. However you you’re your beans, don’t be discouraged if the specified cooking times still don’t work out for you. Cooking beans depends on their soaking but also on how old the beans are and sometimes on the ingredients you’ve combined with them (acids and salt for instance can slow the cooking time in some situations). Just start early enough in the day so that you can let them simmer until they’re how you like them.)

Christine Pittman is the recipe developer, writer and photographer at Cook the Story, where it’s all about the story (except when it’s about the food!). She’s a Canadian stay-at-home mom who has somehow found herself living in Florida. Her recipes are simple, fresh and from scratch while her writing is simple, fresh and from her funny bone. You don’t want to miss any of her real food, real writing or flavorful pictures so be sure to follow her on her blog, Facebook, Twitter, Pinterest and Google+!

These two delicious recipes come from Mimi of Mimi Avocado. Mimi Holtz, author of  “Mimi Avocado”, has been married to her  California avocado farmer husband  for 30 years, raising their four children and teaching music.  Originally from Vermont, she writes about life on an avocado ranch, sharing stories,  healthy recipes, and her favorite new discoveries.   

Smoky 13 Bean, Pork and Quinoa Salad with Avocado

Smoky bean soup is a delicious autumn supper, and the leftovers can be repurposed as a hearty warm salad for another meal. Serve the salad as a side dish, topped with avocado chunks, or as a filling for perfectly ripe avocado halves.

Smoky 13 Bean Soup with Pork

Ingredients:

• 29 oz package of Bob’s Red Mill 13 Bean Soup Mix
• 2 fully cooked Smoked Pork Chops (approx. 1 lb.)
• 2 cups chopped Brown Onions
• 4 Tbsp Bob’s Red Mill Bean Soup Seasoning Mix
• 2 ripe California Avocados

1. Wash and soak 29 oz. Bob’s Red Mill 13 Bean Soup Mix overnight.
2. Drain and rinse the beans.  Put the beans in a large pot and add enough water so that there is about an inch of water above the beans.
3. Cut up 2 fully cooked smoked pork chops into small pieces (1 lb.) and add  to the beans.  Bring the mixture to a boil, reduce heat and simmer for 3 hours, or until the beans are tender.
4. Add  2 cups of chopped onion and 4 Tbsp. Bob’s Red Mill Bean Soup Seasoning Mix  and simmer for another 30 minutes.

Serve the soup hot with avocado slices as a topping.  Serves 6. 

Reserve 1 ½ quarts of soup to use in the salad.

Smoky 13 Bean, Pork and Quinoa Salad with Avocado

• 1 ½ quarts of prepared Smoky 13 Bean Soup
• 2 cups Bob’s Red Mill Quinoa
• 4 cups Water
• 1 ½ cups prepared Mild Salsa or Pico de Gallo
• 3-4 ripe California Avocados

1. Start with 1 ½ quarts of  prepared Bob’s Red Mill 13 Bean Soup with pork
2. Combine 2 cups of Bob’s Red Mill Quinoa with 4 cups of water in a large pot.  Bring to a boil, then reduce heat and cover for 15 minutes.
3. Add the leftover soup to the hot quinoa and combine.
4. Fold 1 ½ cups of  mild salsa or pico de gallo into the beans and quinoa.
5. Serve warm, topped with avocado chunks,  or  use as a filling for avocado halves.

This recipe for a quick and easy appetizer comes from Diane of Created by Diane. Of her blog, Diane says, “on Created by Diane you will find sweet and savory recipes. I enjoy cooking and baking and sharing what is going on in my kitchen. The kitchen is the heart of the home, follow me along my tasty journey.”

Black Bean and Bacon Crostini

This is an easy and hardy appetizer that is sure to be a crowd pleaser. Black beans and bacon along with avocado, cilantro and tomato top toasted baguette slices.

Ingredients:

• 1 cup Bobs Red Mill Black Bean Soup Mix
• 2 Baguettes of Bread (enough for 24 slices)
• 1 cup cooked crumbled Bacon
• 2 Avocados cut into small pieces
• 12 Grape Tomatoes cut into 4 pieces each
• Small bunch Fresh Cilantro
• Olive Oil

Instructions:

Prepare 1 cup black bean soup mix as directed. Can be done a day ahead of time as the beans cook for 1 ½ hours.

Drain beans

Slice the bread at a slight angle into 24 pieces. Brush the tops with olive oil and place under broiler for 2 minutes until golden and the edges are crispy.

Place 2 tablespoons black bean mix on top of each piece of bread.  Add crumbled bacon, avocado tomato and cilantro. Add salt and pepper to taste.

Makes 24 appetizers.

This recipe comes from Lisa Cook of One Cook, Two Kitchens.  Lisa writes recipes, stories and reviews from her two kitchens, one in an urban downtown condo, and the other, a rural lake house.  A passionate life-long foodie, Lisa believes that the best culinary experiences are shared with friends and family.  Lisa’s mission is to inspire others to seek new culinary adventures in their own kitchens.

As we head into the chilly days of autumn, nothing is more comforting than a steaming bowl of hearty 13-bean soup, full of flavorful smoked meats, and chunks of vegetables.

And nothing is more welcoming to friends and family than the irresistible aroma of this soup simmering away on the stove.

Extra servings of this soup placed in a 2-quart canning jar makes a thoughtful and nutritious gift for students living away from home or an elderly neighbor, as it is loaded with lots of protein and fiber.

This quick-cook method allows the beans to hold their shape, showing off the wonderful variety of Bob’s Red Mill 13-bean soup mix, while offering a variety of complimentary textures. The smokiness of the kielbasa and the mild heat of the chorizo infuse the beans with flavor and create a delectable broth.   The flavor is even better if made a day ahead and gently reheated.

Serve this soup with Bob’s Red Mill corn bread, and you have a complete meal.

This is a very versatile recipe.  The kielbasa and chorizo can be exchanged with other meats, such as smoked ham, a smoked turkey leg, bratwurst, Italian sausage, or turkey sausage.

If you would prefer to skip the step of browning the chorizo (or any other sausage), simply use a fully smoked sausage and slice it up instead

13-Bean Soup with Kielbasa

Serves 6-8

Ingredients

• 2 cups Bob’s Red Mill 13-Bean Soup Mix
• 3 quarts of Water
• 2 Chorizo Sausages
• 1 lb, Smoked Kielbasa, chopped
• 1 medium Onion, chopped
• 2 Celery Stalks, chopped
• 1 medium Carrot, sliced
• 2 Garlic Cloves, minced
• 2 Tbsp Worcestershire Sauce
• 1Tbsp dried Thyme
• ½ tsp Pepper
• 8 cups low-sodium Chicken Broth
• 1 – 28 ounce can Diced Tomatoes with Juice
• 1 – 4 ounce can chopped Green Chilies
• Salt, to taste

Directions

Rinse and pick over Bob’s Red Mill 13-bean soup mix.  Place beans in a large soup pot with water.  Bring water to a boil, and boil steadily for 5 minutes.  Remove pot from the direct heat.  Cover, and let stand for one hour.

While the beans stand in the covered pot, take out the Chorizo sausage.  Heat a small frying pan on medium, and remove the meat from the casings into the frying pan.  Fry the sausage until it just brown.  Blot off any excess fat with a paper towel, and set aside.

In bowl, along with sausage, add kielbasa, onion, celery, carrot, garlic, Worcestershire sauce, thyme, and pepper.

When the beans finished, drain thoroughly, and add back to pot along with the kielbasa and other contents of the bowl.

Add chicken broth.

Stir well, bring to a boil, then turn down to very low heat and gently simmer for 2 ½ hours.

Add tomatoes with the juice, and the chilies.

Bring the soup back up to a boil, then reduce and gently simmer for 30 minutes.

Taste the soup, and season with salt, to taste (this will vary depending on the sodium content of the broth and meats).