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Easy Leftover Bean Soup

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A simple and nourishing soup that turns leftover beans into a hearty, flavorful meal with vegetables and gentle spices.

Ingredients

  • 2 cups leftover cooked beans (any variety)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon cumin or paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh herbs such as parsley or cilantro, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery, cooking until softened.
  3. Stir in garlic and cook for about 1 minute until fragrant.
  4. Add cumin or paprika and stir to release flavors.
  5. Pour in vegetable broth or water and bring to a simmer.
  6. Add beans and bay leaf.
  7. Simmer for 20–25 minutes to blend flavors.
  8. Season with salt and black pepper to taste.
  9. Remove bay leaf and garnish with fresh herbs before serving.

Notes

  • Add diced tomatoes or leafy greens for extra nutrition.
  • Blend part of the soup for a creamier texture.
  • Add pasta or rice for a heartier version.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/easy-leftover-bean-soup/