Bean soup is a hearty and nutritious dish that’s perfect for a cozy meal. Packed with fiber, protein, and rich flavors, this soup is a satisfying choice for lunch or dinner. Whether you’re using dried or canned beans, it’s a versatile recipe that can be customized with your favorite vegetables and seasonings.
Why You’ll Love This Recipe
- Healthy and Filling: Beans are packed with nutrients, making this soup both nourishing and satisfying.
- Budget-Friendly: Uses affordable pantry staples to create a flavorful dish.
- Easy to Make: A one-pot recipe that requires minimal effort.
- Great for Leftovers: Tastes even better the next day, making it ideal for meal prep.
- Customizable: Use any beans or vegetables you have on hand for a personalized touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dried or canned beans (such as navy, pinto, black, or kidney beans)
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, diced
- Vegetable or chicken broth
- Crushed tomatoes
- Olive oil
- Bay leaf
- Dried herbs (such as thyme, oregano, or rosemary)
- Salt and pepper to taste
Directions
- Prepare the Beans: If using dried beans, soak them overnight and drain. Canned beans should be rinsed and drained.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook until softened.
- Add Beans and Broth: Stir in the beans, broth, crushed tomatoes, bay leaf, and dried herbs.
- Simmer: Bring the soup to a boil, then reduce the heat and simmer for 1–2 hours (or 20–30 minutes if using canned beans), until the beans are tender. Stir occasionally.
- Season: Remove the bay leaf and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil, if desired.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 1–2 hours (or 30 minutes with canned beans)
- Total Time: Approximately 1.5–2.5 hours
Variations
- Spicy Bean Soup: Add chili flakes or diced jalapeños for a spicy kick.
- Meaty Bean Soup: Include cooked sausage, bacon, or shredded chicken for extra protein.
- Creamy Bean Soup: Blend a portion of the soup for a creamier texture.
- Vegetable-Packed: Add spinach, kale, or zucchini during the last 10 minutes of cooking.
- Herbaceous Twist: Use fresh herbs like basil, parsley, or cilantro for a brighter flavor.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use any type of beans for this soup?
Yes, you can use any beans you like, such as navy, kidney, black, or pinto beans.
2. Do I need to soak dried beans before cooking?
Soaking is recommended for faster cooking and improved digestion, but it’s not mandatory.
3. Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth and skip any meat additions.
4. How can I thicken the soup?
Blend a portion of the soup or mash some of the beans to thicken it naturally.
5. Can I add grains like rice or quinoa?
Yes, adding grains can make the soup heartier. Cook them separately or add them during the last 20 minutes of cooking.
6. What spices work well in bean soup?
Cumin, paprika, thyme, oregano, and bay leaf are excellent choices for enhancing flavor.
7. How do I prevent beans from being tough?
Ensure the beans are fully cooked by simmering until tender. Adding acidic ingredients like tomatoes early can slow the cooking process, so add them after the beans soften if necessary.
8. Can I use a slow cooker for this recipe?
Yes, combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
9. What can I serve with bean soup?
Serve with crusty bread, cornbread, or a simple side salad for a complete meal.
10. Can I freeze bean soup?
Yes, bean soup freezes well. Cool completely before freezing in airtight containers.
Conclusion
Bean soup is a classic, hearty dish that’s both delicious and nutritious. With its simple ingredients and easy preparation, it’s a recipe you’ll want to make again and again. Whether you enjoy it as a comforting winter meal or a healthy year-round option, this versatile soup will become a staple in your kitchen. Give it a try and savor the rich flavors today!
PrintBean Soup
This Classic Bean Soup is a comforting and nutritious dish, perfect for any time of the year. Packed with tender beans, fresh vegetables, and savory herbs, it’s a meal that brings warmth and satisfaction with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound dried navy beans (or a 15-bean mix)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Beans:
- Rinse the dried beans under cold water.
- Place them in a large bowl, cover with water, and soak overnight.
- Drain and rinse the soaked beans before cooking.
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Soup:
- Add the soaked and drained beans to the pot.
- Pour in the vegetable broth and diced tomatoes with their juice.
- Stir in the bay leaves, dried thyme, and smoked paprika.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
- Add Greens (Optional):
- If using kale or spinach, stir it into the soup during the last 10 minutes of cooking, allowing it to wilt.
- Finish and Serve:
- Remove the bay leaves from the soup.
- Season with salt and freshly ground black pepper to taste.
- For a touch of brightness, stir in lemon juice just before serving.
- Ladle the soup into bowls and enjoy with crusty bread.
Notes
- For a meatier version, consider adding diced smoked sausage or ham during the sautéing step.
- To thicken the soup, use an immersion blender to purée a portion of the soup, or remove a cup, blend it, and return it to the pot.
- This soup stores well and often tastes better the next day as flavors meld.