Description
Hearty, nourishing, and packed with flavor, this Bean Soup combines tender beans, rich vegetables, and savory herbs for a bowl of cozy comfort ready in under an hour.
Ingredients
- Mixed Beans (canned or cooked): 3 cups, drained and rinsed
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Crushed Tomatoes: 1 cup
- Vegetable Broth: 4 cups
- Olive Oil: 2 tablespoons
- Bay Leaf: 1
- Thyme (dried): 1 teaspoon
- Paprika: 1 teaspoon
- Salt: To taste
- Black Pepper: To taste
- Lemon Juice or Vinegar: 1 tablespoon
- Fresh Parsley: A handful, chopped
Instructions
- Preheat Your Equipment: Heat olive oil in a large soup pot over medium heat until shimmering.
- Combine Ingredients: Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic, paprika, and thyme and cook for 1 more minute.
- Prepare Your Cooking Vessel: Stir in crushed tomatoes and beans. Mix until everything is coated with flavor.
- Assemble the Dish: Pour in the vegetable broth, add bay leaf, salt, and pepper. Stir well.
- Cook to Perfection: Bring to a boil, then lower heat and simmer for 25–30 minutes. Lightly mash some beans against the pot wall to thicken.
- Finishing Touches: Remove bay leaf. Stir in lemon juice or vinegar. Taste and adjust seasoning.
- Serve and Enjoy: Ladle into bowls and top with fresh parsley. Serve hot with crusty bread.
Notes
- Use a mix of beans for varied texture and flavor.
- Add a splash of vinegar or lemon juice at the end to brighten flavors.
- Blend a portion of the soup for a thicker consistency.
- Add greens like spinach during the last few minutes of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg