Caribou Creek Three Bean Soup Mix

Ingredients: Beans (Great Northern, mayacoba, cranberry), Chicken Base (Real Salt™, onion, dried chicken, rosemary, garlic, tapioca, carrot, turmeric, ground rice hulls, hawthorn berry, cumin, thyme, black pepper, celery), onion, garlic, carrot, rubbed sage, celery, mustard seed, black pepper, spices. 

No artificial flavors, preservatives or added M.S.G.

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/2 pound chicken, sausage or ground beef
• 3 1/2 cups water

LARGE SIZE You will need

• 1 pound chicken, sausage or ground beef
• 7 cups water

Stove Top Directions: 

1. Open bag with scissors
2. Look through bean mix for stones then rinse in colander.
3. Soak beans, optional (Pour the beans in a pot. Add water, soak for 8 to 24 hours on kitchen counter. Keep the water you used to soak the beans and go to the next step, do not add more water.
4. In a 4-quart saucepan, combine beans, water, spice packets, and meat. Cover and bring to a boil. Reduce heat and let simmer until the beans are fully tender, 1-1.5 hours.
5. Salt and pepper to taste. Serve.

Instant Pot Directions: Reduce water by 1 cup for large or 1/2 cup for small. Add water, entire soup mix and meat to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 40 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy!

Crock-Pot Directions: Add water, the entire soup mix and meat to the slow cooker. Cook on low for 6 to 10 hours, or on high for 3 1/2 to 6 hours. Enjoy!

Switch up the Meat: Substitute ground pork or kielbasa.

Lemon Bite: Add 1 tablespoon of vinegar or lemon juice.

Vegetable Overload: 10-15 minutes before the soup is done, add 1 or 2 cups of fresh vegetables. Our favorites are leek, carrots, or mushrooms.

Add a Garnish: Garnish each bowl with parsley and parmesan cheese or a drizzle of olive oil.

Smash it up: To get a creamier texture, smash the beans with a potato masher once they are done cooking. Simmer for 5 more minutes then serve.

Spicy Twist: Add a pinch of red pepper flakes or cayenne to bring a bit of heat to the flavor profile.

Make it Heartier: Add in some cooked quinoa or farro for an extra layer of texture and protein.

Creamy Finish: Stir in a splash of cream or coconut milk right before serving for a smooth, velvety touch.

Top it Off: Finish with crispy croutons or a squeeze of fresh lemon juice for an added pop of flavor.

Fun Fact: Legumes are naturally low in total fat, contain no saturated fat or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium. 

Since the beginning, we've named our soups after real places throughout Washington and the surrounding Northwest. From small towns and mountain peaks to rivers, canyons, and historic landmarks, each name was chosen because it means something to us and the region we call home. Each soup has a story, and so does the place that gave it its name.

Unlike most of our soups, which are named after well-known places throughout the Pacific Northwest, Caribou Creek takes its name from a much more personal place. As Ninon, our founder, began naming her soups, she wanted each one to celebrate a location that was meaningful to Washington and the people who call it home. Looking for inspiration, she turned to her father, Evan Rill, who suggested Caribou Creek—the small creek that wound through the family farm during Ninon’s childhood.

For generations, the creek provided a backdrop for daily life on the farm, from exploring the woods and fields to the simple rhythms of country living. Naming this soup after Caribou Creek was a way to honor those memories, the family farm, and the landscape that helped shape the values behind Rill Foods. Today, it remains one of the most personal names in our soup collection.