Description
This Classic Bean Soup is a comforting and nutritious dish, perfect for any time of the year. Packed with tender beans, fresh vegetables, and savory herbs, it’s a meal that brings warmth and satisfaction with every spoonful.
Ingredients
Units
Scale
- 1 pound dried navy beans (or a 15-bean mix)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Beans:
- Rinse the dried beans under cold water.
- Place them in a large bowl, cover with water, and soak overnight.
- Drain and rinse the soaked beans before cooking.
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Soup:
- Add the soaked and drained beans to the pot.
- Pour in the vegetable broth and diced tomatoes with their juice.
- Stir in the bay leaves, dried thyme, and smoked paprika.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
- Add Greens (Optional):
- If using kale or spinach, stir it into the soup during the last 10 minutes of cooking, allowing it to wilt.
- Finish and Serve:
- Remove the bay leaves from the soup.
- Season with salt and freshly ground black pepper to taste.
- For a touch of brightness, stir in lemon juice just before serving.
- Ladle the soup into bowls and enjoy with crusty bread.
Notes
- For a meatier version, consider adding diced smoked sausage or ham during the sautéing step.
- To thicken the soup, use an immersion blender to purée a portion of the soup, or remove a cup, blend it, and return it to the pot.
- This soup stores well and often tastes better the next day as flavors meld.