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bean soup

Really Good Bean Soup Recipe

This Really Good Bean Soup is a hearty, flavorful dish packed with protein and nutrients, easy to make, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6 People
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 Cups Dried beans
  • 1 Tablespoon Olive oil
  • 1 Medium Onion
  • 2 Cloves Garlic
  • 2 Medium Carrots
  • 2 Stalks Celery
  • 1 leaf Bay leaf
  • 1 Teaspoon Dried thyme
  • 1/2 Teaspoon Ground cumin
  • 4 Cups Vegetable broth
  • Salt
  • Pepper

Method
 

  1. Soak the Beans (Optional): If you prefer a quicker cooking time, soak the beans overnight. Otherwise, proceed with unsoaked beans (just increase cook time).
  2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir occasionally to prevent burning.
  3. Add the Garlic and Spices: Add the minced garlic, cumin, thyme, and bay leaf to the pot. Stir for about 1 minute until fragrant.
  4. Add the Beans and Broth: Pour in the soaked (or unsoaked) beans and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 45 minutes to 1 hour, until the beans are tender and the flavors meld together.
  5. Season to Taste: Add salt and pepper to taste. For a smoother texture, you can blend a portion of the soup using an immersion blender.

Notes

  • Soaking the Beans: Soaking beans overnight helps reduce cooking time and makes them easier to digest. If you're short on time, you can skip soaking, but increase the cooking time.
  • Customizing the Soup: Feel free to add extra vegetables like spinach, kale, or tomatoes for added flavor and nutrition. You can also mix in cooked chicken or sausage for a heartier version.
  • Storage: This soup stores well in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. Just let it cool completely before storing in an airtight container.
  • Texture Tip: For a creamier texture, you can blend a portion of the soup with an immersion blender, but leave some beans whole for a satisfying bite.