Bean Soup
Bean soup is a hearty dish that brings warmth and nutrition to your table. This delightful blend of beans, vegetables, and spices creates a comforting meal perfect for any occasion. Whether you’re looking for a light lunch or a filling dinner, this soup is versatile and easy to prepare. Its rich flavors and textures will surely satisfy your taste buds and nourish your body. Let’s dive into this wholesome recipe that will become a family favorite!
Ingredients
– 1 cup mixed beans (black, kidney, pinto)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 1 celery stalk, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 200 calories, 10g protein, 5g fat, 30g carbohydrates, 8g fiber, and 4g sugar. This nutritional information is based on one person’s serving.
Step-by-Step Cooking Process
1. Rinse and soak the mixed beans overnight.
2. Heat olive oil in a large pot over medium heat.
3. Add chopped onion and sauté until translucent.
4. Stir in minced garlic and cook for another minute.
5. Add diced carrots and celery, cooking until softened.
6. Drain and add the soaked beans to the pot.
7. Pour in the diced tomatoes and vegetable broth.
8. Season with cumin, paprika, salt, and pepper.
9. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
10. Adjust seasoning if necessary and serve hot.
Alternative Ingredients
Feel free to substitute any beans with your favorites or whatever you have on hand. You can also add different vegetables like bell peppers or spinach for added nutrition and flavor.
Serving and Pairings
Bean soup pairs wonderfully with crusty bread, a fresh salad, or a side of cornbread. It also makes a great base for tacos or burritos.
Storage and Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth if needed.
Cooking Mistakes
- Not soaking beans long enough can lead to uneven cooking.
- Skipping the sauté step can result in a lack of depth in flavor.
- Overcooking can make the beans mushy; keep an eye on them.
- Not seasoning adequately can lead to bland soup.
- Using too much water can dilute the flavors; adjust accordingly.
- Forgetting to taste and adjust seasoning before serving.
Helpful Tips
- Soak beans overnight for the best texture.
- Add a splash of vinegar before serving for a tangy finish.
- Experiment with spices like chili powder for added heat.
- Use leftover vegetables to enhance flavor and nutrition.
- Blend a portion for a creamier consistency.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans can be used for convenience. Just rinse and add them in the last 10-15 minutes of cooking to heat through.
How can I make this soup vegetarian?
This recipe is already vegetarian, as it uses vegetable broth. Just ensure all ingredients are plant-based.
What other spices can I add?
You can experiment with spices like thyme, bay leaves, or even a pinch of cayenne pepper for extra heat.
How long does bean soup last in the fridge?
Bean soup can last up to 5 days in the fridge when stored properly in an airtight container.
Can I add meat to this soup?
Absolutely! Adding diced ham, bacon, or sausage can enhance the flavor and make it heartier.
Conclusion
Bean soup is not just a dish; it’s a cozy experience that warms the heart and nourishes the body. With its rich flavors, nutritional benefits, and versatility, it’s perfect for any meal. Whether enjoyed alone or paired with a side, this soup is sure to satisfy your cravings and become a staple in your kitchen.
Bean Soup
Ingredients
- 1 cup mixed beans black, kidney, pinto
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 1 celery stalk diced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Rinse and soak the mixed beans overnight.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced carrots and celery, cooking until softened.
- Drain and add the soaked beans to the pot.
- Pour in the diced tomatoes and vegetable broth.
- Season with cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Adjust seasoning if necessary and serve hot.
