This hearty and delicious 16 Bean Chicken Soup is loaded with tender beans, seasoned chicken winglets, vegetables, garlic, and fresh herbs simmered together in a rich, flavorful broth.
But here’s one thing we’re not doing:
Throwing away all that liquid after cooking our beans. Not in this recipe!
We’re reserving 12 cups of the bean cooking liquid and using it to build the soup. It already has flavor and body from the beans, so no need to waste it.
This recipe makes a BIG pot of soup—perfect for feeding the family, meal prepping, or freezing for those nights when cooking dinner simply isn’t happening.
And like most good bean soups, it’s even better the next day.
Do You Have To Soak 16 Bean Mix?
I recommend soaking the dried beans before making the soup. But it is not necessary. It is simply a recommendation. I did not soak my beans prior to cooking them. Just simply wash them thoroughly before cooking.
Sort through the beans and remove any debris or damaged beans. Rinse them thoroughly, then soak them according to the package instructions, if desired.
If you soaked your beans, drain and rinse the soaked beans before cooking them in fresh water.
Once they’re tender, reserve 12 cups of that bean cooking liquid. That’s going straight into our soup.
My Special Tip & Notes For Perfect Soup
Save that bean broth (Essential). This is one of the most important parts of this particular recipe. The cooking liquid gives the soup additional body, color, and bean flavor.
Don’t wait to season toward the end. With beans, chicken, vegetables, and a large amount of liquid, you’ll need to adjust the flavor as needed. Taste the broth before deciding whether it needs more salt or seasoning.
Brown the chicken in batches (Important). Crowding the pot can cause the chicken to steam rather than brown. We don’t want that.
Add liquid as needed. Start with the reserved bean broth and add additional water or chicken broth according to how thick or brothy you want the soup.
Don’t forget the hot sauce. It doesn’t have to make the soup spicy. A few dashes of Tabasco can brighten the entire pot. It give it that extra “je ne se quoi”.
What To Serve With 16 Bean Chicken Soup
This is already a complete meal, so I’d keep the sides simple, but if you must, serve it with:
Crusty bread
Few Questions You May Have
Can I use a 15 bean mix instead?
Yes, absolutely! Packages vary by brand, so a 15 bean soup mix can also work in this recipe.
Can I make this soup ahead?
You absolutely can! Bean soup is an excellent make-ahead meal because the flavors continue developing as it sits. The soup may thicken overnight, so add a little broth or water when reheating if necessary.
Can I freeze 16 bean chicken soup?
Yes, of course! Allow the soup to cool, transfer it to freezer-safe containers, and freeze. Thaw overnight in the refrigerator before reheating.
Why I Cook The Beans In The Instant Pot
Dried beans can turn a simple soup into an all-day experience, so I use the Instant Pot to speed things up.
Since I did not soak my beans, the 16 bean mix cooks for 30 minutes under pressure, then naturally release.
We’re not wasting the flavorful liquid left behind. I reserve 12 cups and use it as the base for the soup.
Faster beans + better broth. That’s a win around here. 😂
How To Make 16 Bean Soup With Chicken
16 Bean Chicken Soup Recipe
Equipment
- Stockpot
Ingredients
- 1 lb. dry 16 bean mix
- Water to cook the beans; about 16 cups
- 20 chicken winglets
- 1 Tbsp. kosher salt plus more to taste
- 1 Tbsp. curry powder
- Black pepper to taste
- ½ cup neutral oil for browning
- 8 garlic cloves minced
- ½ cup chopped onion
- 1 bell pepper diced
- 3 green onions or scallions sliced
- 3 celery stalks diced
- 3 cups chopped carrots
- A few fresh thyme sprigs
- 2 Tbsp. Worcestershire sauce
- Tabasco sauce to taste
- 12 cups reserved bean cooking liquid
Instructions
Season the Chicken & Prepare the Beans
- Season the chicken: Season the chicken winglets with kosher salt, curry powder, and black pepper. Set aside to marinate while the beans cook. Sort through the 1 pound 16 bean mix, removing any debris or damaged beans. Rinse thoroughly.Prepare the beans for the Instant Pot according to your usual soaking/preparation method.
- Add the beans and water to the Instant Pot. Pressure cook on High for 30 minutes. Then natural release. Once cooked, reserve 12 cups of the bean cooking liquid. Set the cooked beans and reserved liquid aside.Brown the chicken in batches: Heat the neutral oil in a large stockpot over medium-high heat. Working in batches if necessary, brown the chicken for about 15 minutes total, turning as needed to brown evenly.Remove the chicken from the pot and set aside.
Build the 16 Bean Chicken Soup
- Add the chopped onion, bell pepper, celery, scallions, and garlic to the same pot. Sauté until fragrant and beginning to soften. Add Tabasco sauce to taste.Add the chopped carrots and fresh thyme.Return the browned chicken to the pot, then add the cooked beans.
- Pour in the 12 cups reserved bean cooking liquid and Worcestershire sauce. Add additional liquid as needed to reach your preferred soup consistency.Bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes, or until the vegetables are tender and the chicken is completely cooked through.Taste the broth and season with additional kosher salt and black pepper, or your favorite seasoning as needed.Remove the thyme stems and serve hot.
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