been soup

Hearty Bean Soup

The Ultimate Comfort in a Bowl

Bean soup is a global staple—nutritious, economical, and deeply satisfying. This version is a flexible, flavor-packed template that works with any beans you have. It’s thick, smoky, and perfect for chilly days.

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🥣 The Ultimate Bean Soup Formula

Prep Time: 15 mins (plus bean soaking) | Cook Time: 1.5-2 hours (or 30 mins with canned) | Servings: 6-8

Ingredients

The Aromatics & Fat:

• 2 tbsp olive oil or bacon grease
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced

The Beans:

• 1 lb dried beans (navy, pinto, cannellini, Great Northern, or a mix), soaked overnight
  OR 3 (15 oz) cans beans, rinsed
• 8 cups broth (chicken, vegetable, or ham)
• 1 ham bone, 2 ham hocks, or 1 cup diced ham (optional but recommended)

The Flavor Builders:

• 1 (14.5 oz) can diced tomatoes, with juices
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Salt & black pepper to taste
• 1 tbsp Worcestershire sauce or soy sauce (for umami)
• 1 tbsp apple cider vinegar or lemon juice (brightens at the end)

Optional Greens:

• 2 cups chopped kale, spinach, or escarole (add at the end)

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👨‍🍳 Step-by-Step Instructions

1. Quick-Soak Dried Beans (If Not Canned):

• Rinse beans, cover with water in a pot, boil 2 minutes, then cover and let sit 1 hour. Drain.

2. Sauté the Base:

• In a large pot or Dutch oven, heat oil over medium heat. Sauté onion, carrot, and celery for 8-10 minutes until softened.
• Add garlic and cook 1 minute.

3. Simmer the Soup:

• Add soaked beans, broth, ham bone (if using), tomatoes, paprika, thyme, oregano, bay leaves, and Worcestershire. Bring to a boil.
• Reduce heat to low, cover, and simmer 1.5-2 hours until beans are tender (skip to step 4 if using canned beans).
• If using canned beans: Add them after simmering the base for 30 minutes, then cook 20 more minutes.

4. Thicken (Optional):

• Remove 1-2 cups of soup, blend until smooth, then stir back in for a creamier texture.
• Remove ham bone, shred any meat, and return to pot.

5. Finish & Serve:

• Stir in greens until wilted (5 minutes).
• Add vinegar/lemon juice, then season with salt and pepper.
• Remove bay leaves. Serve hot with crusty bread.

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🔥 Pro-Tips for the Best Bean Soup

1. Soak Dried Beans: Reduces cooking time and makes them easier to digest.
2. Acid at the End: Adding vinegar or lemon juice at the finish brightens flavors.
3. Smoky Depth: Smoked paprika or a ham bone adds that “simmered all day” taste.
4. Don’t Salt Early: If using dried beans, salt at the end to prevent toughening.
5. Texture Control: For a chunkier soup, mash some beans against the pot with a spoon.