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Bean Soup

A hearty and flavorful bean soup that brings warmth and comfort, packed with protein, fiber, and delicious spices. Perfect for sharing and easy to customize!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 1 cup Dried beans (such as navy beans, kidney beans, or black beans) Soaked overnight or quick-soaked
  • 4 cups Vegetable broth
  • 1 medium Onion, chopped
  • 2 pieces Carrots, diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 can Canned tomatoes (diced, with juice) 14-ounce can
  • 2 pieces Bay leaves
  • 1 teaspoon Thyme, dried
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive oil, for sautéing

Instructions
 

Preparation

  • Soak the beans overnight in plenty of water or use the quick soak method by boiling them for 5 minutes, then letting them sit, covered, for 1 hour.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables have softened and the onions are translucent.
  • Pour the soaked beans into the pot, followed by the vegetable broth, canned tomatoes (with juice), bay leaves, thyme, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40-50 minutes or until the beans are tender. Stir occasionally.
  • Once the beans are cooked, taste and adjust seasoning with more salt, pepper, or herbs to your preference.
  • Remove bay leaves and ladle the soup into bowls. Top with favorite garnishes, such as fresh parsley or a squeeze of lemon.

Notes

Bean soup tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop and add vegetable broth if needed.
Keyword Bean Soup, Budget-Friendly, Comfort Food, Healthy Soup, Plant-Based