Hearty Bean Soup

Hearty Bean Soup
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 45 mins
  • TOTAL TIME
    10 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    24

A comforting and versatile bean soup, perfect for a chilly evening. Customize it with pesto and pasta for an Italian twist, or spice it up with red pepper flakes and cumin for a Mexican flair. For a heartier meal, add diced vegetables.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    3 mg
  • Fiber
    15 g
  • Protein
    14 g
  • Saturated Fat
    0 g
  • Sodium
    477 mg
  • Sugar
    3 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Soak the Beans: In a large bowl, cover the navy beans with several inches of water. Let them soak for at least 8 hours, or preferably overnight. (8+ hours)

Image Step 02
02 Step

Recipe View Combine and Simmer: Drain and rinse the soaked beans. In a large pot, combine the beans with chicken broth, water, chopped onion, celery, minced garlic, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer until the beans are almost tender. (1 hour)

Image Step 03
03 Step

Recipe View Add Tomato Paste and Seasoning: Stir in the tomato paste and sea salt. Continue to simmer for another 45 minutes, allowing the flavors to meld together beautifully. (45 minutes)

Image Step 04
04 Step

Recipe View Blend for Creaminess: Remove the bay leaf. Carefully ladle about half of the soup into a blender. Working in batches, fill the blender no more than halfway. Secure the lid tightly and pulse a few times before blending until smooth. Pour the pureed soup back into the pot with the unblended soup.

Image Step 05
05 Step

Recipe View Finish and Serve: Stir in the chopped fresh parsley. Taste and adjust the salt and pepper as needed. Serve hot and enjoy!

For a richer flavor, consider using homemade chicken broth.
Add a splash of lemon juice at the end for brightness.
This soup freezes well. Store in airtight containers for up to 3 months.

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Elody Hirthe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 8 Ratings)
Total Reviews: (3)
  • Jamaal Tillman

    I made the Italian version with pesto and pasta – it was a big hit!

  • Saige Baumbach

    The Mexican variation is my new favorite! The red pepper flakes and cumin add the perfect amount of spice.

  • Rod Renner

    This soup is so easy to make and tastes amazing! I added some carrots and potatoes for extra heartiness.

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