Bean Soup
This Bean Soup Recipe is an easy, healthy, homemade, comforting vegetarian classic that's perfect for slow cooker nights and budget-friendly meals.
Ingredients
- 1½ cups dried navy beans or 3 cans, drained and rinsed
- 1 tbsp olive oil extra virgin for richer flavor
- 1 large onion diced
- 2 medium carrots chopped
- 2 medium celery stalks sliced
- 3 cloves garlic minced
- 1 tsp smoked paprika or sweet paprika for milder taste
- 1 tsp dried thyme substitute fresh if you have a garden bumper crop
- 1 bay leaf remove before serving
- 4 cups low-sodium vegetable broth
- 2 cups water or more broth for deeper flavor
- 1 cup kale or spinach chopped (optional)
- Salt and black pepper to taste
- lemon juice a squeeze (brightens flavors at the end)
Instructions
- Place dried navy beans in a colander, rinse under cold water, then pick out any pebbles.
- Heat olive oil in a large skillet or directly in your slow cooker's insert over medium heat. Add onion, carrot, and celery; cook until softened. Stir in garlic, smoked paprika, and thyme.
- Transfer sautéed veggies to the slow cooker. Add soaked beans, vegetable broth, water, and bay leaf. Season with salt and pepper. Stir well.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir occasionally and adjust consistency if needed.
- Thirty minutes before serving, stir in chopped kale or spinach. Adjust seasoning to taste.
- Turn off heat, remove bay leaf, and stir in a squeeze of lemon juice. Serve warm with fresh herbs and olive oil. Enjoy!
- Let soup cool slightly, then transfer to airtight containers for storing in the fridge or freezer.
Notes
If using canned beans, rinse well. Be mindful of adjusting salt levels if using canned beans. Adding lemon juice at the end adds a bright touch to the soup.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @Recipecs for more