Description
A nourishing, flavor-packed bean soup that’s perfect for cozy nights or make-ahead lunches. It’s simple, affordable, and adaptable with ingredients you likely already have in your pantry. The soup is built on a base of slow-sautéed aromatics, seasoned with herbs, and simmered with a mix of beans until creamy and rich. It’s the kind of dish that improves with time and welcomes creativity—ideal for vegetarians, meal preppers, and lovers of comfort food.
Whether you’re feeding a family or looking for a healthy, satisfying meal for the week, this soup delivers.
Ingredients
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2 tbsp olive oil
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1 medium yellow onion, diced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 tsp dried thyme
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½ tsp rosemary (dried or fresh, chopped)
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2 bay leaves
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½ tsp chili flakes (optional)
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1 cup dried beans (or 2 cans mixed beans), soaked if dried
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4 cups vegetable broth
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Salt and pepper to taste
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Splash of red wine vinegar or lemon juice
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Fresh herbs for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onions, carrots, and celery. Sauté until soft and fragrant, about 8–10 minutes.
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Add garlic, thyme, rosemary, bay leaves, and chili flakes. Stir and cook 1 more minute.
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Add beans and pour in the broth to cover. Bring to a boil.
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Reduce heat to a gentle simmer. Cook 1–1.5 hours for dried beans or 30–45 minutes for canned beans.
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Blend a portion of the soup for thickness, then return it to the pot.
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Season with salt, pepper, and a splash of vinegar or lemon juice.
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Stir, taste, and adjust seasoning. Serve hot with garnish.
Notes
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To save time, use canned beans. For depth of flavor, mix 2–3 types of beans.
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Let the soup rest 20 minutes before serving to deepen flavor.
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Add greens (like kale or spinach) in the final 10 minutes if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280