Bean Soup Recipe – A warm bowl of bean soup is the ultimate rest meal – diet, healthy, and sharp with taste. This classic bean soup recipe brings a satisfactory and nutritious dish for lunch or dinner, bringing soft beans, aromatic vegetables, herbs, and charming broth together to make a satisfying and nutritious dish.
Whether you are using dried or canned beans, this recipe is adaptable to prepare your favorite components and adaptable.
This is a Go-Two option for the end of the busy week, especially when you are craving to fill something but nutritious. You can customize the soup with ham, sausage, or keep it vegetarian for a mild option. For a full, comfortable meal, pair it with a crusty bread or slices of a side salad. Rich in fiber and protein, this bean soup not only tastes great, but also supports a balanced diet. To feed the ideal crowd for food, this recipe is a head in the collection of cook of any household cook.
Bean Soup Recipe
Bean Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 6 cups vegetable or chicken broth
- 3 cups cooked mixed beans (e.g., kidney, navy, pinto, black)
- 1 (14.5 oz) can diced tomatoes
- Salt and pepper, to taste
- 2 cups chopped spinach or kale (optional)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Sauté vegetables: Warm olive oil in a huge pot over mediumwarm. Include onions, garlic, carrots, and celery. Cook for 5–7 minutes untilmellowed.
- Include seasonings: Blend in thyme, smoked paprika, and theinlet leaf. Cook for another 1–2 minutes.
- Include fluids and beans: Pour within the broth and dicedtomatoes, at that point include the beans. Mix well.
- Stew: Bring to a bubble, at that point diminish warm andstew revealed for 30–35 minutes, blending sometimes.
- Include greens: On the off chance that utilizing spinach orkale, blend it in amid the final 5 minutes of cooking until shriveled.
- Season and wrap up: Evacuate inlet leaf. Season with salt,pepper, and lemon juice on the off chance that wanted. Let rest 10 minutes sometime recently serving.
Notes
Flavour Profile of Bean Soup Recipe
- Generous & Savory – Wealthy, filling base with a comforting profundity of flavor.
- Natural & Mellow – Beans offer a rich, somewhat nutty flavor.
- Fragrant – Onions, garlic, carrots, and celery include sweetness and savory complexity.
- Herbaceous – New or dried herbs like thyme, mint leaf, or rosemary lend woodsy notes.
- Smoky (discretionary) – Smoked meats (ham, bacon) include profundity and a smoky abundance.
- Umami-rich – Long stewing brings out profound, substantial flavors, indeed in vegan forms.
- Softly Tart (Optional) – Tomatoes or tomato paste can impart an unobtrusive sharpness.
- Warm & Spiced – Seasonings like dark pepper, paprika, or cumin include delicate warm and warmth.
- Adjusted & Fulfilling – A concordant mix of delicate beans, savory broth, and layered seasonings.
Bean Soup Recipe Nutrition & Calories
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 210 kcal | 10% |
| Total Fat | 4 g | 5% |
| └ Saturated Fat | 0.5 g | 3% |
| └ Trans Fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium | 620 mg | 27% |
| Total Carbohydrates | 34 g | 12% |
| └ Dietary Fiber | 10 g | 36% |
| └ Sugars | 4 g | — |
| Protein | 13 g | 26% |
| Vitamin A | 1200 IU | 24% |
| Vitamin C | 5 mg | 8% |
| Calcium | 80 mg | 6% |
| Iron | 3 mg | 17% |
| Potassium | 600 mg | 13% |
FAQs
1. What types of beans are best for bean soup?
A- It depends upon your tastes. Some consider the more common: navy beans, pinto beans, black beans, kidney beans, cannellini beans, and great northern beans. The 15-bean mixture is also great if one wants texture and flavor variation.
2. Does soaking the beans before cooking become necessary?
A- If you are using dried beans, soaking them overnight will reduce the cooking time and benefit their digestion. You could also quick-soak them by boiling the beans for 2 minutes and allowing them to sit for another hour. Canned beans are ready for immediate use after rinsing.
3. Can I cook bean soup in a slow cooker or an Instant Pot?
A- Good! It works great in either one. If using the slow cooker, cook soaked beans on low for 6 to 8 hours or on high for 3 to 4 hours. In the Instant Pot, pressure cook for about 25 to 30 minutes and use natural release.
4. How do I thicken the bean soup?
A- Some of the beans can be mashed with a spoon, or some of the soup can be pureed and mixed back in. Another method is letting the soup simmer, uncovered, so that it reduces and thickens naturally.
5. How long can bean soup be stored? Can it be frozen?
A- In the fridge in an airtight container, the bean soup keeps for about 4 to 5 days. It is also well frozen up to 3 months. Bear in mind that the soup should be completely cooled before frozen; then it can be thawed overnight in the fridge before reheating.
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.