Bean Soup Recipe

Picture a steaming bowl of bean soup on a chilly day, the aroma of garlic and thyme filling the air.

This comforting dish is a breeze to whip up, bringing warmth and satisfaction with every spoonful.

As the hearty beans and vibrant vegetables simmer together, they transform into a rich, flavorful medley.

Let’s bring this cozy, delightful soup to life and enjoy the simple pleasures of home-cooked goodness.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 ladle
• 1 measuring cup
• 1 measuring spoon

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1/2 cup kale, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking the bean soup, you can follow this timeline:

1. Reading & Preparation (5 minutes)
   • Spend about 5 minutes reading through the recipe to understand the steps and gather all the necessary equipment and ingredients.
2. Prep Work (15 minutes)
   • Start by chopping the onion, mincing the garlic, slicing the carrots and celery, and chopping the kale.
   • This preparation should take approximately 15 minutes.
3. Cooking (45 minutes)
   • 0-5 minutes: Heat the olive oil in a large pot over medium heat and sauté the chopped onion until translucent.
   • 5-6 minutes: Stir in the minced garlic and cook for 1 minute.
   • 6-11 minutes: Add the sliced carrots and celery and cook for another 5 minutes.
   • 11-12 minutes: Season with salt, pepper, thyme, and rosemary.
   • 12-15 minutes: Pour in the vegetable broth and bring to a boil.
   • 15-16 minutes: Add the diced tomatoes with their juice.
   • 16-17 minutes: Stir in the white and kidney beans.
   • 17-47 minutes: Reduce the heat and let the soup simmer for 30 minutes.
   • 47-52 minutes: Add the chopped kale and cook for an additional 5 minutes.
4. Resting Time (10 minutes)
   • 52-62 minutes: Remove the soup from heat and let it rest for 10 minutes before serving.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and cook for 1 minute.

Add sliced carrots and celery, and cook for 5 minutes.

Season with salt, pepper, thyme, and rosemary.

Pour in vegetable broth and bring to a boil.

Add diced tomatoes with their juice.

Stir in white beans and kidney beans.

Reduce heat and let simmer for 30 minutes.

Add chopped kale and cook for an additional 5 minutes.

Remove from heat and let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Grated Parmesan: Adds a savory, cheesy finish to each bowl.
• Side Salad: A fresh, crisp salad complements the hearty soup.
• Rice or Quinoa: Serve over a scoop for a more filling meal.
• Sliced Avocado: Offers a creamy contrast and additional nutrients.

Storage

Store leftover bean soup in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, freeze in a freezer-safe container for up to three months.

Freezing

To freeze bean soup, let it cool completely.

Then transfer to airtight containers or freezer bags. Leave space for expansion.

Label with the date. Freeze for up to 3 months.

Reheating

When reheating bean soup, use low to medium heat on the stovetop.

Stir occasionally to prevent sticking.

Alternatively, use a microwave-safe container.

Cover it to retain moisture.

Final Thoughts

Bean soup is a comforting, hearty dish that’s perfect for any occasion.

Preparing it with fresh ingredients and herbs can elevate its taste and aroma.

Don’t hesitate to customize the recipe to suit your palate by trying different beans, vegetables, or even spices.

Consider serving it with crusty bread for a complete meal.

Enjoy the warmth and flavor of this homemade soup with your loved ones.

Frequently Asked Questions

Can I Use Fresh Tomatoes Instead of Canned?

Yes, you can use fresh tomatoes. Substitute 2 cups of chopped fresh tomatoes for the canned ones. Simmer them slightly longer to release juices. Adjust salt and seasoning since fresh tomatoes might be less salty than canned.

What Can I Substitute for Vegetable Broth?

You can substitute vegetable broth with an equal amount of chicken broth, beef broth, or water. Enhance flavor by adding 1 teaspoon of soy sauce or miso paste per cup of liquid. Adjust seasonings accordingly.

Is This Recipe Suitable for Vegans?

Yes, this recipe’s suitable for vegans since it uses vegetable broth and plant-based ingredients. Make certain you don’t use any animal-derived products. Follow precise measurements and techniques for the best flavor, adjusting seasoning as needed.

How Can I Make the Soup Spicier?

To make the soup spicier, add 1/2 teaspoon of red pepper flakes or 1 minced jalapeño with the onions. You can also stir in 1/4 teaspoon of cayenne pepper during the spice seasoning step.

Can I Use Different Herbs Instead of Thyme and Rosemary?

You can substitute thyme and rosemary with 1 teaspoon each of basil and oregano for a different flavor profile. Make certain you add them during the sautéing step to allow their flavors to infuse the soup properly.

Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Ladle
• 1 measuring cup
• 1 Measuring spoon

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium carrots sliced
• 2 stalks celery sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 can diced tomatoes 15 ounces
• 1 can white beans 15 ounces, drained and rinsed
• 1 can kidney beans 15 ounces, drained and rinsed
• 1/2 cup kale chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until translucent.
• Stir in minced garlic and cook for 1 minute.
• Add sliced carrots and celery, and cook for 5 minutes.
• Season with salt, pepper, thyme, and rosemary.
• Pour in vegetable broth and bring to a boil.
• Add diced tomatoes with their juice.
• Stir in white beans and kidney beans.
• Reduce heat and let simmer for 30 minutes.
• Add chopped kale and cook for an additional 5 minutes.
• Remove from heat and let the soup rest for 10 minutes before serving.

Notes

When cooking bean soup, consider adding a splash of vinegar or a squeeze of lemon juice before serving to enhance the flavors. Adjust seasoning to taste and feel free to experiment with different types of beans or vegetables based on your preference.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.