Description
This Hearty Bean Soup is a comforting, protein-rich dish made with tender beans, aromatic vegetables, and flavorful broth. It’s easy to make and perfect for meal prep or a cozy dinner!
Ingredients
Scale
For the Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 4 cups (960ml) vegetable or chicken broth
- 2 cans (15 oz each) beans, drained & rinsed (use a mix like kidney, cannellini, or black beans)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp cumin (optional, for depth)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 bay leaf (optional)
For Serving:
- Fresh parsley or cilantro, chopped
- Grated Parmesan (optional)
- Crusty bread or cornbread
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened.
Step 2: Add Tomatoes & Spices
- Stir in diced tomatoes, Italian seasoning, paprika, cumin, salt, black pepper, and red pepper flakes.
- Cook for 2 minutes to let the flavors blend.
Step 3: Simmer the Soup
- Add broth, beans, and bay leaf (if using). Bring to a gentle boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
Step 4: Adjust & Serve
- Taste and adjust seasoning as needed. Remove bay leaf.
- Garnish with fresh herbs and serve with Parmesan or crusty bread.
Notes
Make It Creamier: Blend half the soup with an immersion blender for a thicker texture.
Add Protein: Stir in shredded chicken, sausage, or ham for extra heartiness.
Make It Vegan: Use vegetable broth and skip the Parmesan.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.