Description
This hearty bean soup is warm, comforting, and packed with protein-rich beans, aromatic vegetables, and bold spices. Perfect for cozy nights or a nourishing lunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 4 cups cooked mixed beans (like cannellini, kidney, pinto)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat Your Equipment: Heat a large soup pot over medium heat and drizzle in the olive oil.
- Combine Ingredients: Add chopped onion, carrots, and celery. Sauté for 7–8 minutes until softened and lightly golden. Stir in garlic and cook for another minute.
- Prepare Your Cooking Vessel: Make space in the pot, add tomato paste, and cook it for 2 minutes before stirring it through.
- Assemble the Dish: Pour in diced tomatoes, beans, broth, bay leaf, thyme, paprika, salt, and pepper. Stir well.
- Cook to Perfection: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally.
- Finishing Touches: Remove bay leaf, then stir in lemon juice. Taste and adjust seasoning. Blend part of the soup if desired.
- Serve and Enjoy: Ladle hot soup into bowls, garnish with fresh parsley, and serve warm.
Notes
- Use a variety of beans for better texture and flavor.
- A splash of vinegar or lemon juice enhances brightness.
- Leftovers taste even better the next day.
- Garnish with herbs or chili flakes for extra flair.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: bean soup, vegan soup, hearty soup, budget-friendly soup, vegetarian comfort food