Easy Bean Soup Recipe

Easy Bean Soup Recipe

A simple yet satisfying soup packed with beans, vegetables, and herbs. Perfect for a quick weeknight dinner or make-ahead meal. High in protein, fiber, and flavor, this soup is both budget-friendly and nourishing.

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Why This Recipe is High-Value

• Affordable & filling: Beans provide plant-based protein and fiber

• Simple ingredients: Minimal prep, pantry-friendly staples

• Flexible: Works with canned or dried beans

• Freezer-friendly: Makes a large batch for meal prep

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Ingredients (Serves 4–6)

Soup Base

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cups (1 L) vegetable or chicken broth

• 1 can (15 oz / 425 g) beans (cannellini, navy, kidney, or black beans), drained and rinsed

Seasoning

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• ½ tsp smoked paprika (optional)

• Salt and black pepper, to taste

Optional Add-Ins

• 1 zucchini, diced

• 1 cup chopped kale or spinach

• 1 cup diced tomatoes (canned or fresh)

Finishing Touch

• 2 tbsp fresh parsley, chopped

• Optional: squeeze of lemon juice or drizzle of olive oil

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Step-by-Step Instructions

1. Sauté Vegetables
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute until fragrant.

2. Add Liquid & Beans
   Pour in broth and add beans, thyme, oregano, bay leaf, and smoked paprika. Bring to a boil.

3. Simmer
   Reduce heat and simmer for 15–20 minutes, until vegetables are tender and flavors meld.

4. Add Optional Vegetables
   Stir in zucchini, kale, or tomatoes in the last 5–7 minutes of cooking.

5. Season & Serve
   Taste and adjust salt and pepper. Remove bay leaf. Stir in parsley and optional lemon juice or olive oil. Serve hot.

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Chef Tips

• Richer flavor: Sauté vegetables until golden before adding broth

• Texture variation: Mash a few beans against the side of the pot for a creamier consistency

• Make it heartier: Add small pasta, barley, or quinoa

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Storage

• Refrigerator: 3–4 days

• Freezer: 2–3 months (best to freeze without leafy greens; add fresh when reheating)

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Variations

• Southwestern Style: Add corn, chili powder, cumin, and cilantro

• Mediterranean Style: Add tomatoes, spinach, and a drizzle of olive oil at the end

• Smoky Bean Soup: Add a smoked ham hock or smoked paprika for depth

OTHER RECIPES

Ingredients -

• 1 (16 ounces) package Dry Navy Beans {2 1/3 cups}
• 6 cups Water
• 8 cups Water
• 1 1/2 pounds Ham Shank
• 1 cup chopped Onions
• 1/4 cup chopped Fresh Parsley
• 1 teaspoon Salt
• 1 teaspoon Basil Leaves
• 1/2 teaspoon Pepper
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Oregano Leaves
• 2 cloves Garlic, minced
• 1 Bay Leaf
• 2 cups thinly sliced Carrots
• 1 cup chopped Celery
• 1/2 cup Dry Instant Mashed Potato Flakes

INSTRUCTIONS:

Wash and sort beans. 

In 5-quart Dutch oven, combine beans and 6 cups water. 

Bring to a boil. 

Reduce heat; simmer uncovered for 2 minutes. 

Remove from heat. 

Cover and let stand 1 hour; drain. 

Add 8 cups water, ham shank, onions, parsley, salt, basil, nutmeg, oregano, garlic, and bay leaf. 

Bring to a boil. 

Reduce heat. 

Cover; simmer 1 1/2 hours or until beans are tender.

 Remove from heat. 

Remove meat from bone; cut into bite-size pieces. 

Return meat to soup. 

Stir in carrots, celery, and potato flakes until blended. 

Return to heat. Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender. Remove bay leaf. 

The soup recipe of bean is ready to serve...nice ! Enjoy it for appetizers.....!
baked-potato-soup.

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