Bean Soup
Bean soup is a delightful dish that brings warmth and comfort to any table. Loaded with protein-rich beans, vegetables, and aromatic spices, it’s not only hearty but also incredibly nutritious. This recipe is perfect for meal prep, as it can easily be made in large batches and enjoyed throughout the week. Whether you’re looking to warm up on a chilly day or impress guests, this bean soup will surely satisfy your cravings.
Ingredients
- 1 cup mixed beans (canned or soaked)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 cup) of this bean soup contains approximately 220 calories, 12g protein, 10g fiber, 30g carbohydrates, and 3g fat. This nutritional breakdown is perfect for a balanced meal for one person.
Step-by-Step Cooking Process
- Rinse and drain the beans if using canned.
- In a large pot, sauté onions and garlic over medium heat until translucent.
- Add carrots and celery; cook for another 5 minutes.
- Stir in the diced tomatoes and cook for 2 minutes.
- Add the mixed beans, vegetable broth, cumin, and paprika.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Remove from heat and let cool slightly.
- Garnish with fresh parsley before serving.
Alternative Ingredients
Feel free to substitute any type of beans based on your preference or what you have on hand. You can also add vegetables like bell peppers or zucchini for extra nutrition.
Serving and Pairings
Bean soup pairs wonderfully with crusty bread, a fresh salad, or a side of cornbread. You can also serve it with a dollop of sour cream or avocado for added creaminess.
Storage and Reheating
Store leftover bean soup in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stovetop or in the microwave until heated through.
Cooking Mistakes
- Overcooking the beans can make them mushy.
- Not seasoning adequately can lead to bland soup.
- Using too much water will dilute the flavors.
- Forgetting to soak dry beans can prolong cooking time.
- Skipping the sautéing step can reduce flavor depth.
Helpful Tips
- Adjust spices according to your taste preferences.
- For a creamier texture, blend a portion of the soup.
- Experiment with different herbs like thyme or bay leaves.
- Always taste and adjust seasoning before serving.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans, but they need to be soaked overnight and boiled until tender before adding them to the soup.
What kind of beans are best for bean soup?
A mix of beans such as kidney, black, and white beans works well, but you can use any beans you prefer.
How can I make this soup spicier?
Add diced jalapeños or a dash of cayenne pepper to increase the heat levels according to your taste.
Can I add meat to this bean soup?
Absolutely! Cooked bacon, sausage, or ham can be added for extra flavor and protein.
How long does bean soup last in the fridge?
Bean soup can last up to 4 days in the refrigerator when stored properly in an airtight container.
Conclusion
Bean soup is a versatile and nourishing dish that can be enjoyed year-round. Its rich flavors and hearty ingredients make it a favorite for both weeknight dinners and special occasions. With this simple recipe, you can create a delicious meal that warms both the body and soul.
Bean Soup
Ingredients
- 1 cup mixed beans canned or soaked
- 1 large onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 can diced tomatoes 14 oz
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse and drain the beans if using canned.
- In a large pot, sauté onions and garlic over medium heat until translucent.
- Add carrots and celery; cook for another 5 minutes.
- Stir in the diced tomatoes and cook for 2 minutes.
- Add the mixed beans, vegetable broth, cumin, and paprika.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Remove from heat and let cool slightly.
- Garnish with fresh parsley before serving.
