Bean Soup

Why You’ll Love This Recipe

Bean Soup is easy to make, budget-friendly, and packed with protein and fiber. It’s a one-pot meal that’s perfect for feeding a crowd or meal prepping for the week. Plus, it’s incredibly versatile — you can adjust the flavor, texture, and ingredients to suit your tastes or use up what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mixed dry beans or canned beans (such as navy, kidney, pinto, black, or cannellini)
• Onion
• Carrots
• Celery
• Garlic (minced)
• Olive oil
• Vegetable broth or chicken broth
• Crushed tomatoes (optional)
• Bay leaves
• Dried thyme or Italian seasoning
• Salt and pepper
• Optional: smoked paprika, ham hock, bacon, or sausage for added flavor

Directions

1. If using dry beans, soak them overnight or use the quick soak method. Drain and rinse before cooking.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened.
3. Stir in garlic and cook for another 1–2 minutes.
4. Add beans, broth, crushed tomatoes (if using), bay leaves, and seasonings. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours (or 30–40 minutes if using canned beans), until beans are tender.
6. If using a ham hock or sausage, add it early in the simmering process for maximum flavor.
7. Remove bay leaves and any meat bones. Adjust seasoning with salt and pepper.
8. Use a potato masher or immersion blender to slightly mash some of the beans for a creamier texture, if desired.
9. Serve hot, optionally with crusty bread or a sprinkle of fresh herbs.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 2 hours (less if using canned beans)
Total time: 2 hours 15 minutes

Variations

• Spicy version: Add red pepper flakes or diced jalapeños.
• Meaty version: Include diced ham, sausage, bacon, or a ham hock for a smoky flavor.
• Tomato-based: Add more crushed tomatoes for a richer, stew-like soup.
• Vegetarian: Skip the meat and use vegetable broth.
• Creamy twist: Blend part of the soup or stir in a splash of cream or coconut milk.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stove over medium heat or microwave in individual portions until hot.
This soup also freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use canned beans instead of dry beans?

Yes, just drain and rinse them, and reduce the simmering time to about 30–40 minutes.

Do I need to soak dry beans before cooking?

Soaking helps them cook faster and more evenly, but you can also use the quick soak method or cook them longer without soaking.

What kind of beans are best for bean soup?

A mix of beans like navy, kidney, pinto, black, and great northern beans work well for flavor and texture.

Can I make this soup in a slow cooker?

Yes, combine all ingredients and cook on low for 7–8 hours or high for 4–5 hours until beans are tender.

Is this soup vegan?

It can be! Just use vegetable broth and skip any meat-based additions.

How do I thicken bean soup?

Mash some of the beans or blend a portion of the soup with an immersion blender for a thicker consistency.

Can I add greens like spinach or kale?

Yes, stir in fresh greens during the last 5–10 minutes of cooking until wilted.

What spices go well in bean soup?

Bay leaves, thyme, rosemary, smoked paprika, cumin, and black pepper are all great options.

Can I freeze bean soup?

Absolutely. Let it cool completely before transferring to freezer-safe containers. Label and freeze for up to 3 months.

What should I serve with bean soup?

Crusty bread, cornbread, or a simple salad make excellent side dishes.

Conclusion

Bean Soup is a warm, nourishing, and satisfying meal that’s simple to prepare and endlessly customizable. Whether you keep it light and vegetarian or add smoky meats for extra depth, it’s a comforting classic that’s perfect for any time of year. Enjoy it fresh or make a big batch to freeze — either way, it’s sure to become a go-to favorite.

Bean Soup

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Bean Soup is a hearty, comforting dish made with a blend of tender beans, vegetables, herbs, and optional meats. It’s perfect for a wholesome, budget-friendly meal any day of the week.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 to 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 lb mixed dry beans or 4 cans (15 oz each) mixed beans, drained and rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 6 cups vegetable broth or chicken broth
• 1 can (14.5 oz) crushed tomatoes (optional)
• 2 bay leaves
• 1 tsp dried thyme or Italian seasoning
• Salt and pepper to taste
• Optional: 1 tsp smoked paprika, 1 ham hock, chopped bacon or sausage

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Instructions

1. If using dry beans, soak overnight or use a quick soak method. Drain and rinse before cooking.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in garlic and cook for 1–2 minutes more.
4. Add soaked beans (or canned beans), broth, crushed tomatoes (if using), bay leaves, thyme or Italian seasoning, and optional meat or spices. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours (or 30–40 minutes if using canned beans), until beans are tender.
6. Remove bay leaves and meat bones if using. Adjust salt and pepper to taste.
7. For a creamier texture, mash some of the beans or use an immersion blender to partially blend the soup.
8. Serve hot with crusty bread or desired toppings.

Notes

• Use canned beans for a quicker version.
• Stir in greens like spinach or kale during the last 5–10 minutes.
• Freezes well—cool completely before freezing in airtight containers.
• Try blending part of the soup for a creamy texture without cream.
• Customize with your favorite spices or leftover cooked meats.

Nutrition

• Serving Size: 1 serving (1/8 of recipe)
• Calories: 280
• Sugar: 5g
• Sodium: 520mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 11g
• Protein: 14g
• Cholesterol: 0mg