Classic Hearty Bean Soup (Quick & Easy)

Close-up of hearty bean soup with mixed beans, vegetables, and fresh parsley in a rustic bowl.

A comforting and hearty bean soup, quick and easy to prepare, featuring fire-roasted tomatoes and a blend of aromatic spices.

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Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine American

Servings 6 bowls

Calories 299 kcal

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.

Notes

Navy beans can be substituted with cannellini or pinto beans. Simmering time is 15 minutes; taste and adjust seasonings as needed. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.