How to Make a Soup with Beans

Bean soup. It's classic comfort food. It’s packed with protein, fiber, and good stuff. And the best part? It's easy on your wallet and super versatile. Let me walk you through making amazing bean soup.

Why Bean Soup?

Why should you make bean soup? Here's why it's great:

• Good for You: Beans are full of protein, fiber, iron, and more. They're good for your body!
• Saves You Money: Dried beans are cheap. Bean soup is a budget-friendly meal.
• You Can Change It Up: Add different veggies, spices, or meats. Make it your own!
• Keeps You Full: The fiber in beans helps you feel full longer. Good for managing weight.
• Easy to Make: With a little prep, bean soup is simple. Even if you're new to cooking.
• Good for the Earth: Growing beans is better for the environment than raising animals.

Pick Your Beans

The beans you choose matter. They change the flavor and how the soup feels in your mouth. Here are some popular choices:

• Navy Beans: Small and white. Mild flavor. Creamy. Great for classic soup.
• Great Northern Beans: Like navy beans, but bigger. They hold their shape.
• Pinto Beans: Speckled. Common in Southwestern food. Creamy and earthy.
• Kidney Beans: Red or white. Strong flavor. Firm texture.
• Black Beans: Rich and a little sweet. Creamy. Perfect for black bean soup.
• Cannellini Beans: Big and white. Mild, nutty flavor. Creamy. Used in Italian soups.
• Lentils: Cook fast. Different colors. Hearty and a little peppery.

Fresh or Dried? Canned beans are easy. But dried beans taste better. And they have fewer extra things added. If you use dried beans, soak them first!

Soak Those Beans!

Why soak beans? Here's the deal:

• Cooks Faster: Soaking helps the beans get soft. So they cook faster.
• Better Texture: Soaked beans cook evenly. They're creamier.
• Easier to Digest: Soaking helps remove things that can cause gas. No one wants that!

How to Soak:

1. Overnight Soak: Put beans in a big pot. Add lots of cold water. Let them sit for 8-24 hours. Change the water once or twice.
2. Quick Soak: Put beans in a big pot. Add lots of cold water. Boil for 2 minutes. Then, turn off the heat. Cover the pot. Let it sit for 1 hour.

After soaking, pour out the water. Rinse the beans.

Basic Bean Soup: Let's Get Started

This is a simple recipe. You can add whatever you like! Change the beans, veggies, and spices. Have fun with it.

What You Need:

• 1 pound dried beans (soaked)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper
• Optional: 1 bay leaf

What to Do:

1. Heat the oil in a big pot.
2. Add onion, carrots, and celery. Cook until soft, about 5-7 minutes.
3. Add garlic. Cook for 1 minute.
4. Add beans, broth, thyme, rosemary, and bay leaf (if you're using it).
5. Boil it. Then, turn down the heat. Cover the pot. Let it simmer for 1-2 hours. Or until the beans are soft. The time depends on the beans.
6. Take out the bay leaf.
7. Add salt and pepper.
8. Optional: Use a blender to make it creamy.
9. Serve hot. Add fresh herbs, sour cream, or cheese.

Tips for Great Soup

• Don't Add Salt Too Soon: It can make the beans tough. Wait until they're almost done.
• Use Good Broth: The broth makes a big difference. Use homemade or a good store-bought one.
• Add Something Acidic: A little vinegar, lemon juice, or diced tomatoes can brighten the flavor.
• Simmer, Don't Boil Hard: Simmering lets the flavors mix. And keeps the beans from falling apart.
• Change the Thickness: Too thick? Add more broth. Too thin? Cook it without a lid.
• Taste and Adjust: Taste it as you cook. Add more spices if you need to.
• Slow Cooker: You can use a slow cooker! Put everything in. Cook on low for 6-8 hours. Or on high for 3-4 hours.

Different Kinds of Bean Soup

Bean soup is so versatile! Here are some ideas:

Spicy Black Bean Soup

Add diced tomatoes with green chilies, jalapeno, and cumin. Top with sour cream and cilantro.

Italian White Bean Soup

Use cannellini beans. Add pancetta or bacon. Use chicken broth. Add kale or spinach. Top with Parmesan cheese and olive oil.

Ham and Bean Soup

Add a ham hock or diced ham. Use navy beans or great northern beans. It will be smoky and savory.

Veggie Bean Soup

No meat. Use vegetable broth. Add corn, zucchini, or bell peppers. Add nutritional yeast for a cheesy taste.

Lentil Soup

Use lentils instead of beans. They cook fast. Add carrots, celery, and onions. Use spices like cumin and turmeric. Add lemon juice at the end.

Saving and Reheating

Bean soup stays good in the fridge for 3-4 days. You can freeze it for 2-3 months. Let it cool before freezing. Thaw it in the fridge overnight.

Reheat on the stove or in the microwave. Add a little broth if it's too thick.

Fixing Problems

• Beans Aren't Softening: Did you soak them right? Add a pinch of baking soda. But not too much!
• Soup is Boring: Add more salt, pepper, or spices. Try vinegar or lemon juice.
• Soup is Too Thick: Add more broth.
• Soup is Too Thin: Cook it without a lid. Or blend some of it.

Taking It Further

Want to get fancy? Try these:

• Smoke the Beans: Smoke them before cooking. It adds a great flavor.
• Make Your Own Stock: Homemade stock is amazing.
• Use Different Cookers: Try a pressure cooker or Instant Pot.
• Add Different Meats: Try sausage, chorizo, or chicken.
• Play with Spices: Try smoked paprika or chili powder.

Bean Soup: It's an Adventure!

Making bean soup is fun. You can be creative and make it your own. It's healthy, cheap, and delicious. There's a bean soup for everyone! Grab some beans, veggies, and spices. Start cooking! You'll be surprised at what you can make.

Use good stuff. Soak the beans. Don't be afraid to try new things. With a little practice, you'll be a bean soup expert! Enjoy!