Bean Soup

Bean soup is packed with rich flavors, warm spices and healthy vegetables. Many people from around the world enjoy eating beans and there are many ways to cook it. Beans soup can be a hearty meal anytime of the year.

One of the pros of cooking this meal is that you can cook it in one pot. It takes approximately one hour if you are using uncooked, hard red beans. And if you are using cooked, canned red beans, it will be ready in thirty minutes.

In North America, Beans soup is called chili. In fact, if you throw in some 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?

Its 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 will provide a creamy texture. The flavors are enhanced with the following spices such as chili powder, turmeric powder, dried oregano, dried basil, black pepper and salt. Cumin will add a smoky and nutty taste. Beef stock cube will create a rich and savory 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

Soak the Kidney Beans: Dried kidney beans require an overnight soaking 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 of you that want to use canned beans, make sure to drain and rinse it before adding it to the bean soup in step five. Try to choose low sodium kidney beans.

Sauté the Garlic + Spices: Heat the pot up and add olive oil. Add the chopped onion and saute 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 the Vegetables: Add in the chopped carrots, potatoes and celery. Try to chop the mentioned 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 Water + Beans: Add approximately four cups of water to the pot, add the kidney beans, bay leaves and the 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. 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 up a few beans and potato inside of the pot. Try the 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?

Consider the following options such as Rice, Garlic Bread, Marinated Olives. Garlic Naan, Pita bread, Arabic Bread.

Expert tips

The cooking time for red beans soup takes 60 minutes to 90 minutes, which entirely depends on the softness of the beans. Make sure to soak the beans overnight to reduce cooking time, or use canned beans as substitutes. If you only had few hours to soak the beans and the beans are still too hard, you can precook the beans separately and add them into the pot of soup base mixture. 

Simmer down the soup on low heat. This will ensure the beans to cook without drying out the water. Use frozen precut vegetables if you are short on time to dice and cube the vegetables. Beans soup is a simple dish with depth of flavors. Make sure to add the all mentioned seasonings and you will taste the hearty home cooked meal.

How to Store Bean Soup?

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