homemade bean soup recipe

Written ByJenny Smyth Posted on
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The Best homemade bean soup recipe

I’ve been making homemade bean soup for my family for years, and it’s a recipe that never fails to please. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

The smell of beans simmering on the stovetop is just the best, and it’s a sensory experience that always gets me excited to cook. I like to think of bean soup as a comfort food that brings people together.

It’s a recipe that’s perfect for a weeknight dinner or a special occasion like a holiday gathering. Plus, it’s packed with nutrients and fiber from the beans, making it a healthy choice for my family.

My husband loves how hearty and filling it is, and my kids ask for seconds every time we have it. I’ve also found that bean soup is a great way to use up leftover vegetables or scraps of meat, making it a budget-friendly option for meal planning.

The key to this recipe is using high-quality ingredients and letting the beans simmer slowly over low heat until they’re tender. This technique allows the flavors to meld together and the texture of the soup to become velvety smooth.

I’ve experimented with different types of beans and spices over the years, but this basic recipe remains one of my favorites. It’s easy to customize to your taste preferences and dietary needs, making it accessible to everyone in your household.

Classic Homemade Bean Soup

4.9 from 1666 votes

This hearty bean soup is packed with flavor and nutrients. It’s easy to make and perfect for a comforting meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb dried beans (such as pinto or navy beans)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
2 cups water
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

For the Garnish

1 tbsp olive oil
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Rinse the dried beans and soak them in water overnight.
2Drain and set aside.
3This step is crucial for reducing cooking time and improving digestibility.
4If you are short on time, you can quick-soak the beans by boiling them in water for 2 minutes, then letting them sit for an hour before draining.
5In a large pot, heat the olive oil over medium heat.
6Add the diced onion, carrots, celery, and bell pepper.
7Cook, stirring occasionally, until the vegetables are softened and the onions are translucent.
8This should take about 5-7 minutes.
9Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
10Stir in the diced tomatoes (with juice), vegetable broth, water, bay leaves, thyme, oregano, salt, and black pepper.
11Bring the mixture to a boil over high heat.
12Once boiling, reduce the heat to low, add the drained beans, and let the soup simmer.
13Cover the pot and let it cook for about 25-30 minutes, or until the beans are tender.
14Stir occasionally to prevent the beans from sticking to the bottom of the pot.
15If the soup becomes too thick, thin it out with a bit more water.
16Taste and adjust the seasoning with more salt and pepper if needed.
17Remove the bay leaves before serving.
18Ladle the soup into bowls and garnish with chopped fresh parsley.
19Serve hot with crusty bread or a side salad.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 20g

📝Notes

You can use canned beans to reduce the cooking time. If you use canned beans, add them in step 5 and simmer for 10 minutes. You can also add other vegetables like corn or zucchini to make it more hearty.

Watch Video Of How Classic Homemade Bean Soup Works

This homemade bean soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal on a chilly day or need something nourishing after an illness.

One of my favorite things about this recipe is how versatile it is; you can serve it on its own as a light meal or pair it with some crusty bread or cornbread for a more filling meal.

When reheating leftovers, be sure not to overcook them – you want them to retain their creamy texture without becoming mushy.

❓ Frequently Asked Questions About Bean Soup

Q: What type of beans should I use for this recipe?

The type of beans you use will determine the flavor and texture of your soup. I recommend using dried navy beans or kidney beans for this recipe, as they hold their shape well during cooking.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! In fact, slow cooking is one of the best ways to cook bean soup, as it allows the flavors to meld together over several hours.

Q: How do I store leftover bean soup?

You can store leftover bean soup in an airtight container in the refrigerator for up to three days or freeze it for up to three months.

Q: Can I add other ingredients to customize this recipe?

Yes, feel free to add your favorite vegetables, meats, or spices to customize this recipe.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly, but if you’re using beef broth instead of vegetable broth, be sure to check if it’s vegetarian-certified.

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