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hearty bean soup recipe

Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
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
  

  • 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.
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