Bean Soup
Bean soup recipe made with protein-rich beans, fresh vegetables, and flavorful spices. Healthy, easy, and perfect for lunch or dinner.
Ingredients
- 1½ cups dried beans (white beans, kidney beans, navy beans, or mixed beans)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tomato, chopped (or ½ cup canned tomatoes)
- 4–5 cups vegetable or chicken broth
- 1 bay leaf
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or coriander, chopped (for garnish)
- Optional: chili flakes or lemon juice for extra flavor
Instructions
Soak The Beans
- Rinse the dried beans and soak them in water overnight. Drain and rinse before cooking.
Cook The Beans
- Add soaked beans to a pot with fresh water. Boil for 45–60 minutes until tender. Drain and set aside.
Prepare The Base
- Heat olive oil in a large pot over medium heat. Sauté the onion until soft and translucent.
Add Vegetables & Spices
- Stir in garlic, carrot, celery, and tomato. Cook for 3–4 minutes. Add cumin, paprika, bay leaf, salt, and pepper.
Simmer The Soup
- Add cooked beans and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Adjust Seasoning & Serve
- Taste and adjust seasoning. Remove bay leaf. Garnish with fresh herbs and serve hot.