Bean Soup

Bean soup is a hearty and comforting dish, perfect for warming up on chilly days. Packed with protein, fiber, and a medley of flavors, it’s a simple yet satisfying meal that can be customized to your liking. Whether you prefer it vegetarian, with a meaty addition, or spiced up, this soup is always a crowd-pleaser.

Ingredients

• 2 cups dried beans (or 4 cups canned beans, rinsed and drained)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• Optional: 1 cup cooked ham or sausage, chopped
• Fresh parsley, for garnish

Instructions

1. Prepare the beans:
   • If using dried beans, soak them overnight in cold water, then drain and rinse. Alternatively, use canned beans for a quicker preparation.
2. Sauté the vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
3. Add the remaining ingredients:
   • Stir in the soaked beans (or canned beans), broth, diced tomatoes, thyme, smoked paprika, and bay leaf. If using meat, add it at this stage. Bring the soup to a boil.
4. Simmer the soup:
   • Reduce the heat to low, cover the pot, and let it simmer for 1-1.5 hours if using dried beans (or 20-30 minutes for canned beans) until the beans are tender.
5. Season and serve:
   • Remove the bay leaf and adjust the seasoning with salt and pepper. Garnish with fresh parsley before serving.

Serving and Storage Tips

• Serving: Pair this bean soup with crusty bread or a fresh side salad for a complete meal. Add a sprinkle of grated Parmesan or a drizzle of olive oil for extra richness.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave.
• Freezing: Bean soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months, and thaw in the refrigerator before reheating.

FAQs

1. Can I use a mix of different beans for this soup?

Yes, mixing different types of beans like kidney beans, navy beans, and black beans can add variety and enhance the texture and flavor of your soup.

2. How can I make this soup spicier?

To spice up your bean soup, add a pinch of cayenne pepper, chili flakes, or diced jalapeños. Adjust to your heat tolerance.

3. Can I make this soup vegan?

Absolutely! Use vegetable broth and skip the meat. You can also add extra vegetables like spinach or kale for added nutrients.

4. What’s the best way to thicken bean soup?

If you prefer a thicker soup, use a potato masher or immersion blender to mash some of the beans directly in the pot. This will create a creamier consistency without adding extra ingredients.

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