Bean Soup Recipe – Hearty, Smoky & Delicious Meal
Bean soup is a nourishing dish loved by many for its rich flavors and comforting texture. This versatile meal can be made using various types of beans and ingredients, catering to both vegetarian and meat-based diets. With the right combinations of herbs and spices, it transforms simple ingredients into a hearty and satisfying meal.
Different recipes highlight unique methods for preparation, whether on the stovetop, in a slow cooker, or using an Instant Pot. Bean soup not only offers numerous variations but also allows for creativity in adding flavors, thickening methods, and serving suggestions. It’s a perfect dish to enjoy year-round, especially during cold weather, providing both warmth and sustenance.
Key Takeaways
- Bean soup is versatile and customizable with various beans and flavors.
- It can be easily prepared using different cooking methods.
- There are many ways to enhance flavor and texture in bean soup.
Table of Contents
- Creating Bean Soup | Quick Video Guide
- Reasons to Enjoy This Recipe
- Enhancing Flavor in Bean Soup
- Essential Ingredients
- Step-by-Step Instructions
- Methods to Thicken
- Serving Ideas
- Tips for Preparation and Storage
- Variations of the Recipe
- Advice from Experts
- Bean Soup Recipes for Different Cooking Methods
It is recommended to try various types, such as Senate bean soup, ham and bean soup, 15-bean soup with sausage, and Southern ham bone soup.
How to Prepare Bean Soup | Quick Video Guide
To make a delicious bean soup, follow these steps:
- Gather Ingredients: Use a combination of beans, vegetables, and spices.
- Cook Vegetables: Sauté onions, carrots, and celery until soft.
- Add Beans: Mix in soaked or canned beans.
- Flavor the Broth: Incorporate broth, spices, and any meats if desired.
- Simmer: Let it cook until all flavors blend well.
Enjoy a simple yet tasty meal!
Reasons to Love This Bean Soup Recipe
This bean soup is the ultimate comfort food, especially on cold days. A warm bowl can bring a sense of coziness that few meals can match.
Its versatility is one of its greatest strengths. This recipe can easily be adapted to fit various dietary preferences, whether someone seeks a vegetarian option or enjoys savory ham. It requires minimal effort, making it accessible for everyone.
Convenience is key. Many find it enjoyable to let the soup simmer on the stovetop during a relaxing Sunday afternoon, resulting in a delightful dinner. For those with busy schedules, using a Crock Pot allows the soup to cook slowly throughout the day. Alternatively, the Instant Pot serves as a quick option for last-minute meals. Regardless of the preparation method, this bean soup is sure to impress.
Budget-conscious cooks will appreciate this recipe for its affordability. It utilizes leftover ham, cost-effective dried beans, and any vegetables that might need to be used up. This soup is an excellent way to maximize ingredients while creating a delicious meal the whole family will enjoy.
How to Enhance the Flavor of Bean Soup
To improve the taste of bean soup, start by sautéing aromatic vegetables like onion, carrots, celery, and garlic in olive oil. This adds depth to the flavor early on. Adding diced ham not only increases heartiness but also gives a delicious smoky and salty element. Finally, it’s essential to season the soup generously with dried or fresh herbs to elevate its flavor profile and make it truly enjoyable.
Bean Soup Ingredients
The Best Beans to Use
For making bean soup, it is important to choose the right kind of beans. A total of 2 cups of dried beans is typically needed. Popular options include:
- 15 Bean Soup Mix: A combination of different beans that offers great flavor and variety.
- 16 Bean Soup Mix: Similar to the 15 bean mix with a few additional varieties.
- 10 Bean Soup Mix: Offers a simpler blend for those who prefer fewer types.
- Single Varieties: Beans such as Great Northern, navy, pinto, or kidney beans can be used individually.
The 15 bean soup mix commonly contains a variety of beans, including:
| Bean Type | Description |
|---|---|
| Northern | Mild, fluffy texture |
| Pinto | Creamy and earthy flavor |
| Lima | Buttery taste |
| Garbanzo | Nutty, firm texture |
| Kidney | Rich and hearty |
| Lentil | Tiny and cook quickly |
These beans not only enhance the soup’s flavor but also its texture, making each spoonful satisfying.
Why Soak Beans Before Making Soup
Soaking beans before cooking is a helpful practice. This method offers several advantages:
- Reduces Cooking Time: Soaking beans overnight makes them cook faster, saving time in the kitchen.
- Improves Texture: Beans soaked beforehand generally have a better texture when cooked. They are less likely to split open or burst.
Soaking beans is not mandatory, though. If time is short, the soup can still be made without soaking. However, when skipping the soaking step, the soup may need to cook longer. It is also important to monitor the broth level, as more water might be required to maintain the desired consistency as the beans expand and soften.
Proper preparation of the beans ensures that the soup turns out flavorful and enjoyable for everyone.
The Directions
How to Prepare Bean Soup in a Slow Cooker
- Soak the Beans: They should be placed in a large bowl or pot filled with water for at least 8 hours or overnight.
- Sauté Vegetables: In a large stockpot or a Dutch oven, heat olive oil. Add chopped carrots, onion, celery, and minced garlic. Cook for about 8-10 minutes until they begin to soften.
- Combine Ingredients: Drain the soaked beans and add them to the pot along with the remaining ingredients.
- Cook: Bring the mixture to a boil. Then, lower the heat, cover the pot, and allow it to simmer for 2 to 2.5 hours.
For a slow cooker, this process takes a different route. After completing steps 1 through 3, transfer the mixture to the slow cooker. Set it to cook on LOW for 8 to 10 hours.
This method allows for a flexible and easy dinner option. When using a pressure cooker, the soup can be ready in approximately 30 minutes of cooking time, making it a great quick dinner choice. Remember, soaking the beans is still a must!
How to Thicken
There are several effective methods to thicken soup. Removing the lid towards the end of cooking allows excess liquid to evaporate, resulting in a thicker consistency. Mashing some of the beans using a spoon or potato masher can also add body to the broth. Another option is to puree a portion of the soup with an immersion blender, which merges the mashed beans and vegetables into the liquid, enhancing thickness.
Additionally, preparing the soup a day ahead can improve flavor and thickness. As it cools, the soup continues to thicken, making it heartier when served.
Suggestions for Serving
Complement the soup with these simple sides to create a warm and enjoyable winter meal:
- Salads: Consider a Kale Apple Salad with Bacon and Feta, a Wedge Salad with Buttermilk Ranch, or a Classic Caesar Salad. Other great options include Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, and Mixed Greens with Dijon Vinaigrette.
- Bread: Homemade Soft Pretzels make a delightful addition. For biscuit lovers, flaky options such as 3-Ingredient Buttermilk Biscuits or Cheese Biscuits with Bacon provide a comforting touch. Fluffy Bakery-Style Corn Muffins or Southern Cornbread can also enhance the meal.
- Quick Breads: Pumpkin Bread or 3-Ingredient Sour Cream Muffins are fantastic for a sweet pairing. Cheddar Chive Beer Bread or Honey Beer Bread can offer a unique twist.
- Rolls: Soft Dinner Rolls or Homemade Crescent Rolls are excellent for sopping up the soup.
- Fruits: For a sweet finish, try Fried Apples or Baked Apple Slices to round out the meal.
These delightful options add variety and richness, making the soup experience truly satisfying.
Cooking and Storage Tips
- Storage: The soup should be kept in an airtight container inside the refrigerator, where it can last for 3 to 4 days. This makes it an excellent choice for meal prep during busy weeks.
- Freezing Instructions: For longer storage, it works well as a freezer meal. After cooking, allow it to cool to room temperature. When placed in an airtight container, the soup can be frozen for up to 3 months. To use, thaw in the refrigerator overnight before reheating.
- Reheating Method: To reheat, transfer the soup into a pot and warm it over low heat until it’s heated throughout. Alternatively, individual servings can be microwaved for 1 to 2 minutes.
Recipe Variations
There are many ways to adapt a bean soup recipe to suit different tastes and dietary needs.
- Canned Bean Option: For those who want a quicker option, consider using canned beans. A simple ham and bean soup can be made with them.
- Dried Beans: If dried beans are on hand but soaking was forgotten, no worries. Just remember to increase the simmering time so the beans can become tender. Adding water during cooking may also be necessary as they expand.
- Tomato Choices: Using petite diced tomatoes makes it easier for kids to enjoy. However, regular diced tomatoes or other types can also work well.
- Cajun Inspired: For a spicy twist, incorporating Cajun or Creole seasoning along with chopped green bell pepper can enhance the flavor.
- Protein Variations: Instead of ham, meats like bacon, chicken, sausage, or ground beef can be added for extra protein and taste.
- Vegetable Boost: Fresh spinach can be added toward the end of cooking, or kale can be included about ten minutes before serving for added nutrition.
- Vegetarian Option: To create a vegetarian version, use vegetable broth in place of chicken broth, skip the ham, and add an additional ½ cup of dried beans. Spices like cumin, salt, and pepper can elevate the flavors.
Expert Tips
Bean Soup
Thick, smoky, and comforting, this ham and bean soup is the perfect dish for a chilly day. Whether you’re using a slow cooker, stovetop, or Instant Pot, this versatile recipe will deliver a hearty and flavorful meal that’s sure to satisfy. Prepare it a day or two ahead of time to allow the flavors to deepen, and you’ll find the soup thickens beautifully as it sits in the refrigerator. Ideal for serving a crowd, this soup makes a generous 12 servings, each providing a wholesome and nourishing meal. Garnish with fresh herbs or a pinch of spice for a personalized touch.
Ingredients
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 3 cloves garlic, minced or grated (about 1 tablespoon)
- 1 large onion, diced
- 2 cups dried beans (15-bean mix preferred, but navy or pinto beans also work well)
- 1 tablespoon olive oil
- 8 cups chicken broth or vegetable broth
- 1 lb. cooked ham, diced (about 3 cups)
- 1 (14.5 ounce) can petite diced tomatoes, with juices
- 2 bay leaves
- ½ teaspoon salt
Instructions
- Begin by soaking the dried beans. Place them in a large pot or bowl and cover them with water, ensuring the water level is at least 2 inches above the beans. Let them soak for 8 hours or overnight, then drain thoroughly.
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the diced carrots, celery, onion, and garlic, and sauté for 8 to 10 minutes, or until the vegetables start to soften.
- Stir in the drained beans, chicken or vegetable broth, diced ham, salt, petite diced tomatoes (with their juices), and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2 to 2 ½ hours, or until the beans and vegetables are tender.
- Once done, remove the bay leaves and serve the soup hot.
- Soak the beans as described above, then drain.
- Transfer the soaked beans to your slow cooker insert.
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Sauté the carrots, celery, onion, and garlic for about 8 to 10 minutes, until they begin to soften. Transfer the sautéed vegetables to the slow cooker.
- Stir in the broth, ham, salt, diced tomatoes, and bay leaves. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, or until the beans and vegetables are tender.
- Remove the bay leaves before serving.
- Soak the beans as described above, then drain and set aside.
- Turn on the Instant Pot to the "Sauté" function. Add the olive oil and heat until shimmering. Sauté the diced carrots, celery, onion, and garlic until they begin to soften.
- Turn off the Instant Pot and add the soaked beans, broth, ham, salt, diced tomatoes (with their juices), and bay leaves. Secure the lid and set the Instant Pot to manual pressure cook for 20 minutes.
- Allow the pressure to release naturally for 10 minutes before moving the valve to "venting" to release the remaining pressure. Carefully remove the lid, discard the bay leaves, and serve the soup hot.
STOVETOP:
SLOW COOKER:
INSTANT POT:
Notes
Nutrition
This homemade bean soup provides a balanced meal, offering essential nutrients. Here is a nutritional breakdown for a one-cup serving:
| Nutrients | Amount |
|---|---|
| Calories | 186 kcal |
| Carbohydrates | 25 g |
| Protein | 15 g |
| Fat | 3 g |
| Cholesterol | 20 mg |
| Sodium | 1282 mg |
| Potassium | 675 mg |
| Fiber | 6 g |
| Sugar | 4 g |
| Vitamin A | 3530 IU |
| Vitamin C | 7 mg |
| Calcium | 59 mg |
| Iron | 3.1 mg |
This nutritious soup can fit well into a healthy eating plan while providing warmth and comfort.
