As the temperature drops and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. And what better way to do that than with a rich and flavorful bean soup? With its tender beans, savory broth, and hint of spice, bean soup is the perfect remedy for a chilly night in.
Whether you’re looking for a classic combination or something new and exciting, we’ve got 18 hearty bean soup recipes to keep your belly full and your spirits high. From smoky bacon and bean soupees to spicy black beans and everything in between, there’s something here for everyone. So grab a spoon and let’s dive in!
Classic Ham and Bean Soup
Classic Ham and Bean Soup Recipe
This hearty soup is a staple of comfort food, with tender ham, creamy beans, and a rich broth that’s perfect for a chilly day. With just a few simple ingredients, you can have this delicious soup ready in no time.
Ingredients:
– 1 pound cooked ham, diced
– 1 cup dried navy beans, soaked overnight and drained
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the soaked and drained navy beans, chicken broth, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
5. Stir in the diced ham and continue to simmer for an additional 10-15 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Spicy Black Bean Soup
This hearty and flavorful soup is a perfect blend of spices and beans that will warm your belly on a chilly day. With just the right amount of heat, this recipe is sure to become a staple in your household.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 teaspoons sriracha sauce (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the soaked black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the beans are tender.
4. Taste and adjust the seasoning as needed. If desired, add sriracha sauce for an extra kick.
5. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or crushed tortilla chips.
Cooking Time: 35-45 minutes
Creamy White Bean and Kale Soup
This hearty soup is a perfect blend of creamy comfort and nutritious goodness, packed with tender white beans and kale. A delicious and satisfying meal for any time of the year.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup kale leaves, stems removed and chopped
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add the soaked cannellini beans, vegetable broth, diced tomatoes, and kale leaves. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30 minutes
Mexican Pinto Bean Soup
This classic soup is a staple of Mexican cuisine, made with simple ingredients and bursting with flavor. Serve with crusty bread or tortilla chips for a satisfying meal.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: jalapeños, cilantro, or shredded cheese for topping
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper in a little oil until tender.
2. Add soaked pinto beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
3. Use an immersion blender or mash with a potato masher to desired consistency.
4. Serve hot, garnished with optional toppings.
Cooking Time: 45-50 minutes
Smoky Bacon and Bean Soup
A hearty, comforting soup that’s perfect for a chilly day. The smokiness from the bacon pairs beautifully with the sweetness of the beans, making this a flavorful and satisfying meal.
Ingredients:
– 6 slices of smoky bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 can (15 ounces) of kidney beans, drained and rinsed
– 4 cups of chicken broth
– 1 cup of water
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot and sauté until softened.
4. Add the kidney beans, chicken broth, water, and smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Tuscan Bean Soup with Rosemary
This hearty soup is a classic Tuscan recipe that combines the comforting flavors of beans, vegetables, and herbs. The addition of rosemary adds a fragrant and herbaceous note that complements the rich flavors perfectly.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
2. Add the soaked and drained beans, broth, diced tomatoes, and rosemary to the pot. Season with salt and pepper.
3. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, or until the beans are tender.
4. Taste and adjust the seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Vegetarian Three-Bean Soup
This hearty soup is a perfect blend of flavors and textures, packed with nutritious beans and vegetables. With just a few simple steps, you can enjoy a delicious and comforting meal in no time.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little bit of oil until tender.
2. Add the black beans, kidney beans, cannellini beans, vegetable broth, diced tomatoes, and oregano. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the flavors have melded together.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40 minutes
Lentil and Bean Soup with Turmeric
This hearty soup combines the comforting warmth of lentils and beans with the bright, citrusy flavor of turmeric. Perfect for a chilly day or a quick lunch option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil for serving
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, kidney beans, vegetable broth, turmeric, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with a drizzle of olive oil if desired.
Cooking Time: 35-45 minutes
Slow Cooker Navy Bean Soup
This comforting slow cooker recipe is a perfect blend of classic flavors and tender beans. It’s easy to prepare, making it an ideal choice for a weeknight dinner or a cold winter day.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 ham hock or 1/4 cup diced cooked ham
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Add the soaked navy beans, chopped onion, minced garlic, ham hock or cooked ham, cumin, paprika, salt, and pepper to a slow cooker.
2. Pour in the chicken broth and diced tomatoes.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with chopped fresh parsley or thyme, if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Cajun Red Bean and Sausage Soup
A hearty and flavorful soup that’s a staple of Louisiana cuisine. This recipe combines the rich flavors of red beans, spicy sausage, and aromatic spices to create a comforting and satisfying meal.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound smoked sausage (such as Andouille or kielbasa), sliced
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, celery, and garlic; cook until the vegetables are tender, about 8 minutes.
3. Add the soaked red beans, cumin, thyme, paprika, salt, and pepper. Cook for 1 minute.
4. Add the chicken broth, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with chopped scallions and crusty bread on the side.
Cooking Time: 40-50 minutes
Moroccan Chickpea and Bean Soup
This hearty soup is a staple of Moroccan cuisine, packed with the rich flavors of cumin, coriander, and paprika. With the comforting combination of chickpeas and beans, it’s perfect for a cozy evening meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 1 can kidney beans (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes.
2. Add garlic, cumin, paprika, and coriander. Cook for 1 minute, stirring constantly.
3. Stir in chickpeas, kidney beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Minestrone with Cannellini Beans
This classic Italian soup is a staple of comfort food, packed with flavorful vegetables, tender beans, and aromatic herbs. Perfect for a quick and satisfying meal.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup cannellini beans, drained and rinsed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 can (6 oz) tomato paste
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the diced tomatoes, vegetable broth, tomato paste, oregano, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in the cannellini beans and cook for an additional 5-7 minutes or until heated through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Southwestern Black Bean and Corn Soup
This hearty soup combines the flavors of the Southwest with the comfort of a warm bowl of goodness. Perfect for a chilly evening or a quick lunch, this recipe is sure to become a favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the black beans, corn kernels, vegetable broth, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Greek Lemon and Bean Soup
This hearty and comforting soup is a staple of Greek cuisine, with the brightness of lemon and the warmth of beans making it a perfect comfort food. This recipe is easy to make and packed with flavor.
Ingredients:
– 1 cup dried navy beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the soaked and drained navy beans, vegetable broth, diced tomatoes, lemon juice, and oregano. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 45-50 minutes, or until the beans are tender.
Cooking Time: 1 hour 15 minutes
Split Pea and Bean Soup
This comforting soup is a perfect blend of creamy texture and flavorful goodness, made with split peas and beans. It’s a great option for a cozy evening meal or a quick lunch.
Ingredients:
– 1 cup dried split peas
– 1 cup cooked kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the split peas, kidney beans, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Tomato Basil Bean Soup
This hearty soup combines the sweetness of tomatoes with the freshness of basil and the comfort of creamy beans, perfect for a light and satisfying meal on a warm day.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 2 cups vegetable broth
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the diced tomatoes, vegetable broth, and cooked beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Stir in chopped basil and season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Curried Coconut and Bean Soup
Warm up with this comforting and flavorful soup that combines the creamy richness of coconut milk with the sweetness of red kidney beans, all tied together with a hint of warm curry spices.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine diced tomatoes, red kidney beans, curry powder, cumin, turmeric, and cayenne pepper.
2. Pour in coconut milk and vegetable broth. Bring the mixture to a simmer.
3. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Garlicky Bean Soup with Spinach
This hearty and comforting soup is a perfect blend of flavors, packed with protein-rich beans, aromatic garlic, and nutritious spinach. With just a few simple ingredients, you’ll be enjoying a delicious and satisfying meal in no time.
Ingredients:
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of water until softened.
2. Add the vegetable broth, kidney beans, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in fresh spinach leaves and cook until wilted.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Summary
Get cozy on chilly nights with these 18 delicious bean soup recipes! From classic ham and bean to spicy black bean, creamy white bean and kale, and smoky bacon and bean, there’s something for everyone. Explore international flavors like Moroccan chickpea and bean, Greek lemon and bean, and Mexican pinto bean. Or try comforting combinations like lentil and bean with turmeric or slow cooker navy bean soup. Whether you’re a vegetarian or just looking for a hearty meal, these recipes are sure to warm your belly and your heart.
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