Dry mix of 18 bean soup

Dry 18 Bean Soup Mix

Dry 18 bean soup mix is a traditional combination of different varieties of dried beans used especially to prepare nutritious and comforting soups. This mix includes a diversity of beans such as black, pinto, red, white, bayo, lima, canary, and other less common types, which provides a wide range of flavors, textures, and nutrients.

Origin: This type of mix is very popular in Latin American cuisine, especially in countries like Mexico, Guatemala, El Salvador, and other regions where beans are an essential staple food. The mix simplifies the preparation of traditional soups that are consumed on cold days or as main dishes rich in plant-based proteins.

Properties: Dried beans are an excellent source of plant-based proteins, fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Furthermore, they are low in fat and help improve digestion and maintain healthy blood sugar levels. The combination of 18 varieties ensures a balanced and flavorful soup, with different textures ranging from creamy to firm.

Synonyms in Spanish (Latin America): Depending on the country, this mix may also be known as "mezcla de frijoles para caldo", "mix de frijoles para sopa", or simply "variedad de frijoles secos para sopa". In some places, beans are also known by regional names such as porotos (Chile, Argentina), habichuelas (Puerto Rico, Dominican Republic), or alubias (Spain, though less common in Latin America).