Bean Soup
Bean soup is a classic dish that brings comfort and warmth with every spoonful. Packed with protein, fiber, and rich flavors, it’s a perfect meal for any season. This recipe is not only easy to follow but also allows for various adaptations, making it a versatile option for busy weeknights or leisurely weekends. Let’s dive into this delightful recipe that will surely become a family favorite.
Ingredients
– 1 cup mixed dried beans (such as kidney, black, and pinto)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh herbs (such as parsley or cilantro) for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, while the cooking time is about 1 hour.
Nutritional Value
Each serving (1 cup) of bean soup contains approximately:
– Calories: 220
– Protein: 12g
– Carbohydrates: 40g
– Fiber: 10g
– Fat: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Rinse and soak the mixed beans overnight or for at least 6 hours.
2. Drain the beans and set them aside.
3. In a large pot, sauté the onion, garlic, carrot, and celery until softened.
4. Add the soaked beans to the pot and stir well.
5. Pour in the diced tomatoes and vegetable broth.
6. Stir in the cumin, paprika, salt, and pepper.
7. Bring the mixture to a boil, then reduce to a simmer.
8. Cover and cook for about 45 minutes, or until the beans are tender.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh herbs.
Alternative Ingredients
If you don’t have dried beans, you can use canned beans. Just make sure to rinse them well before adding them to the soup. Additionally, feel free to swap out vegetables based on what you have on hand, such as bell peppers or zucchini.
Serving and Pairings
Bean soup pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it alongside rice or quinoa for a heartier meal.
Storage and Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Cooking Mistakes
– Don’t skip soaking the beans; it helps them cook evenly.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Season gradually; you can always add more salt later.
– Use enough liquid; the beans absorb a lot of moisture.
– Stir occasionally to prevent sticking to the bottom of the pot.
Helpful Tips
– Add a splash of vinegar or lemon juice for brightness.
– Experiment with spices like chili powder for a kick.
– Use a slow cooker for an easy, set-and-forget option.
– Try adding leafy greens like spinach or kale for extra nutrition.
FAQs
Can I use fresh beans instead of dried?
Yes, you can use fresh beans, but they will require a different cooking time. Adjust as necessary.
Is bean soup healthy?
Absolutely! Bean soup is rich in protein and fiber, making it a nutritious choice.
How can I thicken my bean soup?
You can blend a portion of the soup or add a cornstarch slurry to achieve a thicker consistency.
Can I add meat to this recipe?
Yes, feel free to add cooked sausage or ham for added flavor and protein.
What can I do with leftover bean soup?
Leftover soup can be used as a base for stews, or blended into a creamy dip or spread.
Conclusion
Bean soup is a nourishing and adaptable dish that is perfect for any occasion. With its rich flavors and hearty ingredients, it’s sure to warm you up from the inside out. Enjoy experimenting with variations and make it your own!
Bean Soup
Ingredients
- 1 cup mixed dried beans
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Rinse and soak the mixed beans overnight or for at least 6 hours.
- Drain the beans and set them aside.
- In a large pot, sauté the onion, garlic, carrot, and celery until softened.
- Add the soaked beans to the pot and stir well.
- Pour in the diced tomatoes and vegetable broth.
- Stir in the cumin, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for about 45 minutes, or until the beans are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs.