Bean Soup
This hearty and comforting bean soup is packed with flavor and nutrition. Perfect for chilly days, this easy-to-make soup features tender beans, fresh vegetables, and aromatic spices. It’s a versatile, healthy dish that can be enjoyed as a main course or a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 (15-ounce) cans mixed beans, drained and rinsed (e.g., kidney beans, black beans, and cannellini beans)
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup fresh spinach or kale, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
- Add aromatics: Stir in the garlic, smoked paprika, thyme, and cumin. Cook for 1–2 minutes until fragrant.
- Combine liquids and beans: Add the diced tomatoes, vegetable broth, beans, and bay leaf. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
- Add greens (if using): Stir in the spinach or kale during the last 5 minutes of cooking.
- Season and serve: Remove the bay leaf. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- Feel free to use any combination of beans you like.
- For a creamy texture, blend a portion of the soup and mix it back in.
- Add a squeeze of lemon juice for a bright, tangy flavor before serving.
Find it online: https://recipe.newsvks.com/bean-soup/