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8 Bean Soup



  • 1 pantry pack Grainworks 8 bean soup (1.6 pounds)
  • 1 tbsp butter or neutral oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 2 tsp smoked paprika
  • 2 tsp mixed dried Italian herbs
  • Salt & pepper, to taste
  • 6 cups vegetable or chicken broth
  • 1 bay leaf
  • Optional: 1 inch rind from Parmesan cheese
  • 4 medium carrots peeled and diced
  • 3 celery stalks, diced
  • 1 (28 oz) can chopped tomatoes
  • 1 tbsp fresh lemon juice (Alternatively use red wine vinegar)


Begin the night before and soak your beans. Remove from packaging, place in large bowl and full cover in water. Leave for 8 hours minimum or overnight. When ready to use, drain and rinse well. Set aside.

In a large Dutch oven or pot, cook onions in butter/oil until soft, add garlic to soften over medium heat.

Reduce heat to low and add paprika and Italian herbs, season with salt & pepper. Stir to combine.

Stir in beans.

If you have a piece of parmesan cheese rind, add this in too.

Cover with broth (ensure mixture is submerged, top up with water if necessary).

Add bay leaf, and turn up heat to medium, simmer for about 45 minutes.

After cooking time, if necessary, skim top to remove any foam.

Add chopped carrots and celery, plus can of tomatoes. Continue to cook until beans and carrots are desired softness.

Remove from heat, carefully remove Bay leaf and stir in lemon juice.

To Serve

Ladle into bowls and sprinkle with grated Parmesan cheese, sprinkle chopped fresh parsley. Make it a hearty meal and enjoy alongside either potatoes, sweet potatoes, scooped with roti or dip in fresh bread. You could also stir in small noodle shapes like elbows into the last 15 minutes of cooking time!


Often soup tastes even better as leftovers! Store any leftover bean soup in an airtight container in the refrigerator for up to 3 days. Reheat leftover soup on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through.

Meal prep and freeze in portions! Place soup in an airtight freezer-safe storage container in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating.