Print

Classic Bean Soup

Bean soup
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

Ingredients

Scale
  • 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

  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

Notes

*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 1/2 cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

Find it online: https://www.acouplecooks.com/bean-soup-recipe/