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!
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.