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bean soup

bean soup

This hearty bean soup is a comforting and flavorful dish, perfect for warming up on a chilly day. Packed with protein from the beans and a variety of vegetables, it’s both nutritious and satisfying. Great for meal prep or feeding a crowd!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Stirring spoon
  • 1 Ladle
  • 6 Serving bowls

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 15-ounce can canned diced tomatoes
  • 1 15-ounce can canned kidney beans, drained and rinsed
  • 1 15-ounce can canned black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt Adjust to taste
  • ½ teaspoon pepper
  • 2 bay leaves
  • 2 cups spinach or kale, fresh, chopped
  • 2 tablespoons lemon juice Optional, for serving

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 additional minute until fragrant.
  • Pour in the vegetable broth and add the canned diced tomatoes, kidney beans, black beans, cumin, coriander, paprika, salt, pepper, and bay leaves. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes.
  • After 30 minutes, add the chopped spinach or kale and stir. Simmer for an additional 5 minutes, allowing the greens to wilt.
  • Before serving, remove the bay leaves and taste the soup. Adjust seasoning if necessary.
  • If desired, stir in lemon juice for added brightness.
  • Serve hot, ladling the soup into bowls. Enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
Feel free to add other vegetables or spices based on your preferences.
Garnish with fresh herbs or a dollop of sour cream if desired.