Bean Soup

This Bean soup is full of hearty flavours. With warm spices and healthy vegetables, it is packed with nutrients. Many people around the world enjoy beans. One of the advantages of making this meal is that it can be prepared in one pot and it uses simple ingredients that most people have in their pantry.

This recipe will take approximately one hour to cook if you use uncooked, hard red beans. However, this soup will be ready in thirty minutes if you use canned red beans. In North America, bean soup is called chili. If you add green pepper and ground mince, this recipe can transform into a chili. We’re sticking to the vegetable version.

Why you will love Bean Soup?

It’s healthy and full of nutrition. Beans are packed with protein, vitamins, and iron. They are affordable and incredibly filling. It gives you tons of energy. So, if you are preparing for a busy week ahead and want to power up, this bean soup will surely do the trick.

What do you Need to make Bean Soup?

Red Kidney Beans, Chili powder, Turmeric powder, Dried Oregano, Dried Basil, Black Pepper, Salt, Cumin, Beef stock cube, Bay leaves, Apple Cider vinegar, Tomato paste, Onion, Potato, Celery stalk, Carrot, Tomato, Garlic Clove.

This recipe uses red kidney beans, which provide a creamy texture. The flavors are enhanced with the following spices: chili powder, turmeric powder, dried oregano, dried basil, black pepper, and salt. Cumin will add a smoky and nutty taste.

Beef stock cubes will create a rich and savoury broth. Bay leaves add an aromatic layer. Apple cider vinegar will cut through the richness of the dish. Tomato paste will add a deep, concentrated flavor that will tie everything together. Fresh vegetables such as onion, potato, celery stalk, carrot, and tomato will add a natural sweetness to this dish. Garlic cloves will impart a bold flavor to this dish.

Instructions

It is essential to soak the kidney beans overnight in water. Simply add the kidney beans to a pot and rinse with tap water, draining out the water. Repeat this step one or two times. By the next morning, the red beans will have softened up, drain the water and set aside. This extra step will shorten the cooking time by twenty minutes. For those who want canned beans, drain and rinse them before adding them to the bean soup in step five. Try to choose low-sodium kidney beans.

Heat the pot and add olive oil. Add the chopped onion and sauté for three to four minutes until the ingredients have caramelized to a golden brown.

Add the Dried Basil, Cumin, Chili powder, Salt, Black Pepper, Dried Oregano and Turmeric powder. Add the tomato paste.

Add in the chopped carrots, potatoes, and celery. Chop the ingredients into medium-sized cubes. This step should take two to four minutes. Thereafter, add the chopped fresh tomatoes and bay leaves to the pot. Add the minced garlic.

Add approximately four cups of water to the pot, along with the kidney beans, bay leaves, and beef stock. Stir well and bring it to a boil. Add the celery and apple cider vinegar. Add the beans. Once boiling, reduce the heat and let it simmer. If you are using dried beans, let the soup simmer for forty-five to sixty minutes, and twenty-five minutes for canned beans. Check to see if the beans and potato are tender.

Taste test the soup and adjust the seasoning if necessary as soon as the beans and potatoes are tender and soft. Remove the bay leaves and ladle into soup bowls. Garnish with herbs such as parsley. If you want a thicker bean soup, mash a few beans and potatoes inside the pot. For a vegetarian option, use vegetable stock instead of beef stock. For a meatier option, add ground mince and green pepper.

What to Serve with Bean Soup?

Bean Soup is a healthy meal that consists of protein and vegetables. It is a one-pot meal that is exceptionally delicious with butter bread. Throw a few pieces of feta cheese or sprinkle with Parmesan cheese. Consider the following side-dishes such as Rice, Garlic Bread, Marinated Olives. Garlic Naan, Pita bread, Arabic Bread.

Expert tips

The cooking time for red bean soup varies from 60 minutes to 90 minutes, depending on the beans’ softness. Soak the beans overnight to reduce the cooking time, or use canned beans as substitutes. If you only have a few hours to soak the beans and they are still too hard, you can precook them separately and add them to the pot of soup base mixture. 

Simmer the soup on low heat. This will ensure the beans cook without drying out the water. If you are short on time to dice and cube the vegetables, use frozen pre-cut vegetables.

How to Store Bean Soup?

Store in the fridge for three to four days. Bean soup freezes well. Place the beans in an airtight container or freezer-proof packet. To defrost, remove it from the freezer and thaw it on the countertop.