Bean Soup
Are you ready to indulge in a bowl of hearty goodness? This bean soup is not just a meal; it’s a warm hug in a bowl! Packed with protein and flavor, it’s perfect for chilly evenings or a quick lunch. With a medley of beans and spices, this recipe is both nutritious and satisfying. Read on to learn how to create this delightful dish from scratch!
Ingredients
- 1 cup mixed beans (black, kidney, pinto)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 220 calories, 12g protein, 5g fiber, and 2g fat. This is based on a single serving for one person.
Step-by-Step Cooking Process
- Rinse the mixed beans and soak them in water overnight.
- Drain and rinse the beans again before cooking.
- In a large pot, sauté the onion and garlic until translucent.
- Add the carrot and celery, cooking for another 5 minutes.
- Stir in the soaked beans and vegetable broth.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add the diced tomatoes, cumin, paprika, salt, and pepper.
- Cover the pot and let it simmer for 30-40 minutes until beans are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Alternative Ingredients
If you don’t have mixed beans, you can use any beans of your choice like chickpeas or lentils. Additionally, vegetable broth can be substituted with chicken broth for a non-vegetarian option, and fresh herbs can replace dried spices for added flavor.
Serving and Pairings
This bean soup pairs wonderfully with crusty bread or a fresh green salad. For a heartier meal, serve it alongside grilled cheese sandwiches or over rice for a filling dish.
Storage and Reheating
Store the bean soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, simply thaw if frozen, and warm it on the stove or microwave until heated through.
Cooking Mistakes
- Not soaking the beans long enough can lead to tough texture.
- Overcooking can make beans mushy, so keep an eye on the time.
- Skipping the sauté step can result in a lack of depth in flavor.
- Using too much salt at the beginning may overpower other flavors.
- Not tasting before serving can lead to bland soup.
Helpful Tips
- Use fresh herbs for added brightness.
- Experiment with spices like chili powder for a kick.
- For a creamier soup, blend a portion before serving.
- Add a splash of vinegar just before serving to enhance flavors.
FAQs
Can I use canned beans instead of dried?
Yes, you can use canned beans. Just rinse and drain them, and add them in during the last 15 minutes of cooking to heat through.
How can I make this soup spicier?
To add heat, include diced jalapeños or a pinch of cayenne pepper while cooking.
What can I add for more protein?
You can add cooked chicken, turkey, or even tofu for extra protein without compromising flavor.
Is this soup gluten-free?
Yes, this bean soup is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I make this soup in a slow cooker?
Absolutely! Just sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Conclusion
Bean soup is a comforting, nutritious dish that can be enjoyed any time of the year. With its simple ingredients and hearty flavors, it’s perfect for feeding a crowd or meal prepping for the week. Enjoy the warmth and satisfaction of a homemade bean soup that everyone will love!
Bean Soup
Ingredients
- 1 cup mixed beans black, kidney, pinto
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the mixed beans and soak them in water overnight.
- Drain and rinse the beans again before cooking.
- In a large pot, sauté the onion and garlic until translucent.
- Add the carrot and celery, cooking for another 5 minutes.
- Stir in the soaked beans and vegetable broth.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add the diced tomatoes, cumin, paprika, salt, and pepper.
- Cover the pot and let it simmer for 30-40 minutes until beans are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
