Bean Soup

Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Bean soup is the ultimate comfort food, perfect for chilly days or a quick weeknight dinner. Packed with protein, fiber, and vegetables, this hearty dish is not only delicious but also easy to make. Whether you’re a seasoned chef or a beginner, this bean soup recipe will delight your taste buds and nourish your body.

Ingredients

• 1 cup mixed beans (kidney, black, white)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Servings and Cooking Time

This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is about 45 minutes.

Nutritional Value

Each serving (1 cup) contains approximately 200 calories, 12g protein, 30g carbohydrates, 5g fiber, and 2g fat. This is for one person.

Step-by-Step Cooking Process

1. Rinse and soak the mixed beans overnight or for at least 4 hours.
2. In a large pot, heat a splash of oil over medium heat.
3. Add the chopped onion, carrots, and celery; sauté until softened.
4. Stir in the minced garlic and cook for another minute.
5. Add the soaked beans to the pot.
6. Pour in the vegetable broth and diced tomatoes.
7. Season with cumin, thyme, salt, and pepper.
8. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes.
9. Check for bean tenderness; adjust seasoning as necessary.
10. Serve hot, garnished with fresh parsley.

Alternative Ingredients

You can substitute mixed beans with any variety you prefer, such as lentils or chickpeas. For a non-vegetarian option, add pieces of cooked chicken or sausage for added flavor.

Serving and Pairings

This bean soup pairs wonderfully with crusty bread, a fresh salad, or cornbread. It’s perfect for a cozy family dinner or a casual get-together.

Storage and Reheating

Store leftover bean soup in an airtight container in the fridge for up to 5 days. To reheat, simply warm it on the stovetop or in the microwave. It can also be frozen for up to 3 months.

Cooking Mistakes

• Overcooking the beans can make them mushy; ensure they are tender but still hold shape.
• Forgetting to soak the beans can result in longer cooking times.
• Not seasoning adequately can lead to bland soup.
• Skipping the sauté step can reduce depth of flavor.
• Using too much water can dilute the soup.

Helpful Tips

• Use homemade broth for richer flavor.
• Experiment with spices for unique tastes.
• Add leafy greens for extra nutrition.
• Blend a portion for a creamier texture.

FAQs

Can I use canned beans instead of dried?

Yes, you can use canned beans. Just rinse them and add them in the last 15 minutes of cooking to heat through.

How can I make this soup spicier?

Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce during cooking for extra heat.

Is this soup vegan?

Yes, this bean soup is completely vegan as it uses vegetable broth and no animal products.

Can I make this soup in a slow cooker?

Absolutely! Just combine all ingredients in a slow cooker and cook on low for 6-8 hours.

What can I add for extra protein?

You can add cooked chicken, turkey, or even tofu for a protein boost.

Conclusion

Bean soup is a versatile, nutritious, and satisfying dish that’s perfect for any occasion. With its rich flavors and hearty ingredients, it’s sure to become a family favorite. Enjoy making this comforting soup and feel free to customize it to your taste!

Bean Soup

A comforting and nutritious bean soup packed with protein and flavor, perfect for chilly days.

Print Pin Rate

Course: Soups

Cuisine: American

Keyword: bean soup, healthy recipes, comfort food, vegetarian soup, easy recipes

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 200kcal

Ingredients

• 1 cup mixed beans kidney, black, white
• 1 onion chopped
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Rinse and soak the mixed beans overnight or for at least 4 hours.
• In a large pot, heat a splash of oil over medium heat.
• Add the chopped onion, carrots, and celery; sauté until softened.
• Stir in the minced garlic and cook for another minute.
• Add the soaked beans to the pot.
• Pour in the vegetable broth and diced tomatoes.
• Season with cumin, thyme, salt, and pepper.
• Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes.
• Check for bean tenderness; adjust seasoning as necessary.
• Serve hot, garnished with fresh parsley.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 12g | Fat: 2g | Fiber: 5g