Description
This hearty, comforting bean soup is packed with beans, veggies, and aromatic spices for a nourishing meal perfect for chilly evenings or meal prep. It’s endlessly adaptable, easy to make, and sure to please the whole family.
Ingredients
Scale
- 2 cans (15 oz each) beans (kidney, black, pinto, navy, cannellini, or mixed), drained and rinsed (or 3 cups cooked beans)
- 1 large yellow onion, diced
- 2–3 carrots, peeled and diced
- 2 celery stalks, chopped
- 3–4 garlic cloves, minced
- 1 can (14.5 oz) chopped tomatoes (with juice)
- 4 cups (1 quart) vegetable, chicken, or beef broth
- 2 tablespoons olive oil
- 1–2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1–2 cups chopped spinach or kale
- Optional: 1 bell pepper or zucchini, diced
- Optional: diced ham, cooked sausage, or shredded rotisserie chicken
- Optional: parmesan rind (remove before serving)
- Optional: lemon juice or apple cider vinegar (for finishing)
- Toppings: chopped fresh herbs (parsley, cilantro, dill), croutons or crusty bread, shredded cheese, sour cream, or a swirl of olive oil
Instructions
- Prep all ingredients: dice onion, carrots, and celery; mince garlic; drain and rinse beans; chop any extra veggies or protein.
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant, stirring often.
- Add garlic and cook for 1 minute, being careful not to brown.
- Stir in thyme, smoked paprika, and cumin. Add chopped tomatoes with juice. Cook for 1-2 minutes.
- Add beans and broth. Drop in bay leaves and any extra protein or veggies. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-30 minutes, stirring occasionally, until veggies are tender and flavors meld.
- For a creamy texture, blend 1-2 cups of the soup and stir back in, or mash some beans in the pot with a potato masher (optional).
- Stir in spinach or kale for the last 2 minutes of cooking. Add a splash of lemon juice or vinegar to brighten flavors.
- Taste and adjust seasoning. Ladle into bowls and add desired toppings.
Notes
Bean soup is highly adaptable—use any beans or veggies you have on hand. For extra flavor, add a parmesan rind during simmering or finish with a splash of vinegar or lemon juice. To make it creamy, blend a portion of the soup. Soup thickens as it sits; add broth when reheating if needed. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups (375 ml)
- Calories: 300
- Sugar: 7
- Sodium: 800
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 48
- Fiber: 12
- Protein: 14
Keywords: bean soup, easy bean soup, hearty soup, comfort food, vegetarian soup, meal prep, cozy soup, healthy soup, one pot meal, family dinner