Bean soup is a comforting and nutritious dish that delights with every spoonful. Packed with protein, fiber, and a medley of spices, this soup not only warms the soul but also nourishes the body. Whether you’re enjoying a chilly evening or need a quick meal, bean soup is the perfect solution. Let’s dive into this easy recipe that promises to become a staple in your kitchen.
Ingredients
– 1 cup mixed beans (e.g., kidney, black, and pinto beans)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving of bean soup (about 1.5 cups) contains approximately 200 calories, 12g protein, 1g fat, 36g carbohydrates, and 10g fiber. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Rinse and soak the mixed beans overnight.
2. In a large pot, sauté the diced onion in a bit of olive oil until translucent.
3. Add minced garlic and cook for an additional minute.
4. Stir in the chopped carrot and celery, cooking until softened.
5. Add the soaked beans to the pot, followed by the diced tomatoes.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for 25-30 minutes or until beans are tender.
8. Stir in cumin, paprika, salt, and pepper to taste.
9. Adjust seasoning as needed and cook for another 5 minutes.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute mixed beans with any variety you prefer, such as lentils or chickpeas. For a spicier kick, consider adding jalapeños or chili powder. Vegetable broth can be replaced with chicken broth for a non-vegetarian option.
Serving and Pairings
Bean soup can be served with crusty bread, a side salad, or over rice for a hearty meal. It pairs well with cheese quesadillas or cornbread for a delightful dinner experience.
Storage and Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or microwave until heated through.
Cooking Mistakes
- Not soaking beans long enough can lead to tough texture.
- Over-seasoning may overpower the natural flavors, so add spices gradually.
- Using too little liquid can result in a dry soup.
- Cooking at too high a temperature may cause beans to split.
- Neglecting to taste as you cook can lead to unbalanced flavors.
Helpful Tips
- For creamier soup, blend a portion of it and stir back in.
- Experiment with herbs like thyme or bay leaves for added flavor.
- Use fresh vegetables for the best taste.
- Make it a day ahead for improved flavors.
FAQs
Can I use canned beans instead of dried?
Yes, you can use canned beans for convenience. Just rinse and drain them before adding to the soup. Reduce cooking time since they are already cooked.
How do I make bean soup vegetarian?
Simply use vegetable broth and avoid any meat products in your recipe. The beans provide ample protein and flavor.
What can I do if my soup is too thick?
Add additional broth or water gradually until you reach your desired consistency. Stir well after each addition.
Can I add meat to the bean soup?
Absolutely! Adding diced ham, bacon, or sausage can enhance the flavor. Just sauté the meat with the onions at the beginning.
How long can I store bean soup?
Bean soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just make sure it’s in an airtight container.
Conclusion
Bean soup is a versatile and nourishing dish that can be tailored to your tastes. With simple ingredients and straightforward steps, it’s an ideal recipe for both novice and experienced cooks. Enjoy the warmth and comfort it brings to your table!
Bean Soup
Ingredients
- 1 cup mixed beans
- 1 medium onion diced
- 2 cloves garlic minced
- 1 carrot chopped
- 1 celery stalk chopped
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse and soak the mixed beans overnight.
- In a large pot, sauté the diced onion in olive oil until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the chopped carrot and celery, cooking until softened.
- Add the soaked beans, followed by the diced tomatoes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25-30 minutes until beans are tender.
- Stir in cumin, paprika, salt, and pepper to taste.
- Adjust seasoning as needed and cook for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
