Ah, bean soup — a comforting, nutritious, and versatile dish! 🍲 Here’s a guide to making a delicious, hearty bean soup along with tips for health and flavor.
Classic Hearty Bean Soup Recipe
Ingredients (serves 4–6)
- 2 cups dried beans (or 3 cans of beans, drained and rinsed) — navy, kidney, or mixed beans
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes (optional)
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley or cilantro for garnish
Instructions
- Prep beans
- If using dried beans, rinse and soak them overnight. Drain before cooking.
- If using canned beans, just drain and rinse.
- Sauté vegetables
- In a large pot, heat olive oil over medium heat.
- Sauté onion, garlic, carrot, and celery for 5–7 minutes until softened.
- Add beans & broth
- Add the beans, broth, tomatoes (if using), thyme, paprika, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45–60 minutes (dried beans) or 20–25 minutes (canned beans).
- Season & mash slightly
- Taste and adjust salt and pepper.
- For a creamier texture, mash a portion of the beans with a spoon before serving.
- Serve
- Remove bay leaf. Garnish with fresh parsley or cilantro. Serve hot with crusty bread.
Tips & Variations
- Add protein: Cooked sausage, bacon, or shredded chicken makes it heartier.
- Make it spicy: Add chili flakes or a dash of cayenne.
- Make it creamy: Blend a cup of the soup or add a splash of coconut milk.
- One-pot convenience: Use an Instant Pot or slow cooker for hands-off cooking.
Health Benefits of Bean Soup
- High in protein and fiber — supports digestion and satiety.
- Rich in minerals — iron, magnesium, potassium.
- Low-fat & plant-based option if made without meat or heavy cream.
If you want, I can also give a 15-minute quick bean soup recipe using canned beans and pantry staples — perfect for a fast weeknight dinner.
Do you want me to do that?
