Embrace the ultimate comfort food with this incredibly satisfying bean soup recipe. It is perfect for a cozy weeknight meal or a simple weekend lunch. This delicious, hearty bean soup comes together quickly, delivering a rich, savory flavor profile that tastes like it simmered all day. Get ready to enjoy a nourishing bowl that’s both easy to make and wonderfully flavorful.
Table of Contents
Why You’ll Love This Bean Soup
This classic bean soup recipe will become a staple in your kitchen for many great reasons:
- Quick & easy: Enjoy a hearty meal ready in approximately 30 minutes, perfect for busy schedules.
- Rich, savory flavor: Despite its speed, this soup boasts deep, complex flavors that taste slow-cooked.
- Healthy & hearty: Packed with plant-based protein and fiber, it’s a satisfying and nutritious choice for any meal.
- Versatile: Easily adapt this comforting bean soup with different types of beans or your favorite vegetables.
- Meal prep friendly: It tastes even better the next day, making it ideal for make-ahead lunches and dinners.
Ingredients
Making a delicious bean soup starts with a few simple, wholesome ingredients. You likely have many of these staples in your pantry right now!
- 1 medium yellow onion, small diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 4 large garlic cloves, minced
- 3 tablespoons olive oil
- 28-ounce can crushed fire roasted tomatoes
- 2 15-ounce cans navy beans, drained (or substitute cannellini beans or pinto beans)
- 1 15-ounce can kidney beans, drained
- 1 quart vegetable broth
- 2 tablespoons smoked paprika
- ½ teaspoon cumin
- 1 teaspoon fennel seeds
- 2 teaspoons kosher salt
Notes & Substitutions
- Beans: Navy beans offer a creamy texture, but feel free to swap them for cannellini beans for a slightly firmer bite or pinto beans for a nuttier flavor. A mix creates a wonderful texture.
- Tomatoes: Fire-roasted tomatoes are a game-changer for this soup. They add a smoky depth and sweetness that elevates the entire dish. If you can’t find them, regular crushed tomatoes work, but you might miss some of that rich flavor.
- Spices: Smoked paprika provides an essential smoky warmth, while fennel seeds add a subtle, sweet, anise-like note that pairs beautifully with the savory elements. Do not skip these for the best flavor in your homemade bean soup.
- Vegetables: Onions, carrots, and celery form the classic “mirepoix” flavor base. You can add other diced vegetables like bell peppers or zucchini for extra nutrition and taste.
Equipment
You won’t need many specialized tools to create this fantastic bean soup. Just a few kitchen essentials will do the trick:
- Large pot or Dutch oven: Essential for sautéing vegetables and simmering the soup evenly. A heavy-bottomed pot prevents sticking.
- Cutting board: For safely dicing and mincing your fresh vegetables.
- Sharp knife: Makes quick work of preparing your aromatics.
- Measuring cups and spoons: For accurate ingredient quantities.
- Wooden spoon or spatula: Ideal for stirring ingredients while cooking.
Instructions
Creating this hearty bean soup is straightforward. Follow these steps for a delicious meal every time.
Step 1: Start by preparing all your vegetables. Dice the yellow onion, carrots, and celery into small, uniform pieces. Mince the garlic cloves finely. This ensures even cooking and prevents overcooking some ingredients while others remain raw. Having everything prepped makes the cooking process much smoother.
Step 2: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery to the hot oil. Sauté these aromatics for 5 to 7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. This crucial step builds the foundational flavor for your bean soup.
Step 3: Once the vegetables are softened, add the minced garlic to the pot. Cook for just 1 minute more, stirring constantly. Be careful not to burn the garlic, as it can turn bitter. You want it fragrant and lightly golden, infusing the entire pot with its wonderful aroma.
Step 4: Now, it’s time to build the body of your classic bean soup. Add the entire 28-ounce can of crushed fire-roasted tomatoes. Then, incorporate the two 15-ounce cans of navy beans and the one 15-ounce can of kidney beans, ensuring they are well-drained first. Pour in the entire quart of vegetable broth. Finally, stir in the smoked paprika, cumin, and kosher salt. For the fennel seeds, lightly crush them between your fingers as you add them to release their aromatic oils, which will greatly enhance the overall flavor of this hearty bean soup.
Step 5: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let the bean soup cook for 15 minutes. This simmering time allows all the flavors to meld together beautifully, creating a harmonious and robust broth. The beans will absorb some of these amazing flavors, making every spoonful delicious.
Step 6: After 15 minutes, remove the pot from the heat. Taste the bean soup and adjust the seasonings as desired. You might want a pinch more salt, a dash more paprika, or even a tiny bit of black pepper to suit your preference. Serve your warm and comforting bean soup immediately. Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months, making this a great make-ahead meal option.
Pro Tips for the Best Bean Soup
Achieving restaurant-quality flavor in your homemade bean soup is easier than you think with these simple tips:
- Build Flavor Base: Don’t rush sautéing the onion, carrots, and celery. Cooking them properly until softened and translucent creates a sweet, savory foundation for your entire soup.
- Don’t Skip Smoked Paprika: This spice is absolutely crucial for the depth of flavor in this particular bean soup. It adds a warmth and subtle smokiness you won’t get from regular paprika.
- Use Fire-Roasted Tomatoes: Their naturally sweet and smoky profile truly elevates the soup, adding a complexity that makes it taste like it cooked much longer.
- Taste and Adjust: Always taste your soup before serving. A little extra salt, a dash of pepper, or even a squeeze of lemon juice at the end can brighten all the flavors.
- Don’t Overcook: Simmering for 15 minutes is usually enough to meld the flavors without turning the beans mushy. You want them tender but still holding their shape for the best texture in your bean soup.
Serving, Storage & Variations
This versatile bean soup is a fantastic meal on its own, but it also shines with a few thoughtful accompaniments.
Serving Suggestions
- Bread: Pair your hearty bean soup with a slice of crusty artisan bread, homemade cornbread, or warm garlic toast for dipping.
- Salads: A light side salad, such as a simple green salad, peppery arugula, or a massaged kale salad, offers a refreshing contrast.
- Toppings: Garnish with fresh herbs like parsley or cilantro, a sprinkle of grated Parmesan or nutritional yeast, a dollop of sour cream or Greek yogurt, or even a drizzle of your best olive oil.
Storage & Make Ahead
- Refrigerate: Store leftover bean soup in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight.
- Freeze: For longer storage, freeze cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
- Make Ahead: This is an excellent make-ahead meal. Prepare a big batch on the weekend, and enjoy quick, delicious meals throughout the busy week.
Variations
- Add greens: Stir in a few handfuls of fresh spinach, kale, or collard greens during the last 5 minutes of simmering until wilted.
- Protein boost: For extra protein, add cooked quinoa, crumbled plant-based sausage, or even regular Italian sausage (browned and drained) to your bean soup.
- Spice level: If you enjoy more heat, add a pinch or two of red chili flakes along with the other spices.
- Different beans: Experiment with other bean combinations like black beans, cannellini beans, or even lentils for a varied texture and flavor profile.
Nutrition
This satisfying bean soup is a powerhouse of nutrition, making it a smart choice for a healthy diet. It’s naturally high in plant-based protein and dietary fiber, which keeps you feeling full and supports digestive health. This soup offers essential vitamins and minerals from the vegetables, all while remaining low in cholesterol and saturated fat.
According to Meatless Monday, beans are an excellent source of protein and fiber and can help reduce the risk of cardiovascular disease and diabetes.
| Nutrient | Amount |
|---|---|
| Calories | 299 calories |
| Sugar Content | 5.4 g |
| Sodium Content | 474.1 mg |
| Fat Content | 9.3 g |
| Saturated Fat Content | 1.2 g |
| Trans Fat Content | 0 g |
| Carbohydrate Content | 45 g |
| Fiber Content | 7.3 g |
| Protein Content | 16.1 g |
| Cholesterol Content | 0 mg |
FAQ
Q: Can I use dried beans for this bean soup?
A: Yes, you can use dried beans, but they require pre-soaking and cooking. You will need to cook them separately until tender before adding them to the soup as you would the canned beans.
Q: Is this bean soup spicy?
A: No, this bean soup is not spicy as written. The smoked paprika adds warmth and depth, but not heat. For a spicier version, add red pepper flakes or a dash of cayenne pepper to taste.
Q: How can I make this bean soup creamier?
A: For a creamier texture, you can blend about one-third of the cooked soup with an immersion blender or in a regular blender, then return it to the pot. Adding a splash of heavy cream or a non-dairy alternative like full-fat coconut milk at the end also works well.
Q: What if I don’t have fennel seeds for this bean soup?
A: While fennel seeds add a unique aromatic touch, you can omit them if you don’t have any. The soup will still be delicious thanks to the other spices and fire-roasted tomatoes.
Conclusion
This Classic Hearty Bean Soup truly delivers on its promise of comfort and ease. It is a quick-to-prepare meal that tastes like it has been simmering for hours, offering a satisfying and flavorful experience with minimal effort. This easy bean soup is perfect for beginners and busy parents alike, proving that delicious, wholesome meals can be simple. Give this recipe a try tonight and discover your new favorite go-to comfort food. We’d love to hear your thoughts and see your creations in the comments below!
Classic Hearty Bean Soup (Quick & Easy)
Equipment
- Pot
- Dutch oven
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 medium yellow onion small diced
- 2 large carrots diced
- 2 celery ribs diced
- 4 large garlic cloves minced
- 3 tablespoons olive oil
- 28 ounce can crushed fire roasted tomatoes
- 2 15-ounce cans navy beans drained (or substitute cannellini beans or pinto beans)
- 1 15-ounce can kidney beans drained
- 1 quart vegetable broth
- 2 tablespoons smoked paprika
- ½ teaspoon cumin
- 1 teaspoon fennel seeds
- 2 teaspoons kosher salt
Instructions
Preparation
- Dice the onion, carrots, and celery, then mince the garlic.
Cooking
- In a large pot or Dutch oven, sauté the diced onion, carrots, and celery over medium heat for 5-7 minutes until the onion is translucent; then add the minced garlic and cook for 1 minute more.
- Add the tomatoes, drained beans, vegetable broth, smoked paprika, cumin, crushed fennel seeds, and kosher salt; simmer for 15 minutes, then taste and adjust seasonings as desired.