Absolutely! Here’s a hearty and comforting bean soup recipe that’s easy to make and packed with flavor. 🌿🍲
🥣 Hearty Bean Soup
Ingredients (serves 4–6)
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2 cups dried beans (or 3 cans of beans, drained and rinsed) – kidney, navy, or white beans work well
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1 medium onion, chopped
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 can (14 oz / 400 g) diced tomatoes
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6 cups vegetable or chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 bay leaf
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Salt and black pepper, to taste
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2 tablespoons olive oil
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Optional: chopped parsley for garnish
Instructions
1. Prep the beans (if using dried):
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Rinse and soak dried beans in water for at least 6 hours or overnight.
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Drain and rinse before cooking.
2. Sauté vegetables:
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In a large pot, heat olive oil over medium heat.
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Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
3. Add beans and broth:
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Add soaked beans (or canned beans) to the pot.
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Pour in the broth and diced tomatoes. Stir well.
4. Season and simmer:
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Add thyme, oregano, bay leaf, salt, and pepper.
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Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes (or until beans are tender).
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If using canned beans, simmer 20–30 minutes to blend flavors.
5. Optional – make creamy:
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For a thicker soup, mash a few beans against the side of the pot or use an immersion blender for a creamier texture.
6. Serve:
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Remove the bay leaf.
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Garnish with parsley or a drizzle of olive oil. Serve hot with bread or crackers.
💡 Tips:
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Add smoked paprika or a pinch of cayenne for a spicy kick.
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You can toss in chopped greens (like spinach or kale) in the last 5 minutes for extra nutrients.
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Leftovers taste even better the next day as the flavors meld.
If you want, I can give a quick 30-minute version using all canned beans that’s perfect for a fast, cozy meal.