When it comes to healthy foods, they don’t get much better than beans! These little legumes are packed full of so much goodness, we just had to put them in this easy bean soup recipe. As an added bonus, this meal is EXCELLENT value for money. In fact, each serving will only cost you around 50 cents. Healthy, delicious, and inexpensive? Sign us up!
How to Prepare Dried Beans
We love making this recipe from scratch with dried beans. They just have so much more flavor, and their texture has more “bite.” In contrast, canned beans in a soup can be bland and mushy. Dry beans are also cheaper than canned varieties and contain no added sodium or other ingredients. They are a whole food, for sure.
There are some critical steps to cooking dry beans. First, you need to soak them thoroughly. The best way to do this is to put them in a pot covered with water. Then just leave the beans in the fridge until it’s time to cook the soup! Also, make sure you discard the soaking water and give the beans a good rinse. This is because most of the carbohydrates that create that infamous “bean effect” (toot!) dissolve and are removed with the soaking liquid.
A quick tip: if you’re short on time, you can do a “quick soak.” Instead of putting the beans in the fridge, bring the water to the boil and then turn off the heat. After one hour in hot water, they should be ready to cook (you can leave them for longer if you have time).
How to Cook Bean Soup
The bean soup recipe starts with an aromatic base of onions and garlic in the bottom of a deep pot. These delicious veggies are sautéed gently with carrot and bell peppers until everything has sweated for a bit. After this, we stir in a dose of smoky chipotle peppers. This spice is seriously a wonder ingredient – it adds a deep, smoky flavor that will leave you thinking, “who needs bacon?”
Now it’s time to add the beans and cover everything with veggie broth. For the best bean soup, this has to be broth – plain water would make a really sad soup. After that, bring the soup to the boil and then reduce to a simmer. You don’t want to boil the soup, because the beans would fall apart. Continue simmering for at least 30 minutes, or until the beans are tender enough to eat. That’s honestly all there is to bean soup – easy, right?
When you’re ready to serve the soup, just ladle it into bowls (making sure you dish out plenty of beans). Then, just garnish with fresh herbs (we like thyme and parsley) and enjoy! Oh, and another tip – don’t forget the crusty bread! Or better still, serve your bean soup with our fantastic cornbread!
How Long will Bean Soup Keep?
If you store it in a sealed container, your bean soup will keep in the refrigerator for 3-4 days. Alternatively, you can freeze it in meal-sized portions for at least a month. However, bear in mind the beans will be a bit mushier after thawing.
We hope you love this hearty soup as much as we do. If you tried it, please let us know what you think with a comment and rating. Every bit of feedback helps make the blog even better.Print
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