What Are the Best Beans for Soup?

The type of beans you choose can make or break your bean soup recipe. Navy beans are creamy and mild, ideal for a classic hearty bean soup. Cannellini beans work beautifully in Tuscan recipes thanks to their ability to soak up flavors. If you’re feeling adventurous, try a 15-bean mix for a medley of textures and tastes. Canned beans are convenient, but dried beans offer richer flavor and better control over salt content.

How Long Should I Soak Beans Before Cooking?

If you're using dried beans, soaking them is key to ensuring even cooking. Ideally, soak them overnight in cold water for 8–12 hours. If you’re short on time, a quick soak method works too—boil the beans for 2 minutes, then let them sit in hot water for an hour before draining and rinsing. However, some recipes, like those using split peas or lentils, don’t require soaking.

Can I Use Canned Beans for Soup?

Absolutely! Canned beans are a lifesaver for busy cooks. They’re pre-cooked, meaning you can skip soaking and long cooking times. Just rinse them thoroughly to remove excess sodium. Whether you're making a quick 15-bean soup or a Tuscan white bean soup, canned beans are a great substitute.

How Do I Store Leftover Bean Soup?

Leftovers are a blessing when it comes to bean soup. Once your bean soup has cooled, store it in an airtight container in the fridge for up to 5 days. For longer storage, freeze the soup in portion-sized containers, where it will keep for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave, and add a splash of water or broth to refresh the flavors.

What Are Common Mistakes to Avoid?

1.Skipping the Soak: For dried beans, soaking reduces cooking time and improves digestibility. 2.Undercooking Beans: Make sure they’re tender before serving. 3.Over-salting Early: Add salt at the end of cooking to avoid tough beans. 4.Not Adjusting Seasoning: Taste and tweak your seasonings as the soup simmers to achieve the best flavor.

Ultimate Bean Soup Recipe: A Delicious And Easy Guide

Description

A staple in kitchens worldwide, this classic bean soup is rich, hearty, and versatile. Featuring navy beans, vegetables, and aromatic herbs, it’s the ultimate comfort food, perfect for chilly days or whenever you need a nutritious, filling meal. This recipe offers a savory balance of flavors and a satisfying texture, making it an easy go-to for a cozy family dinner.

Ingredients

Scale

2 cups dried navy beans (soaked overnight)
1 large onion, diced
2 garlic cloves, minced
1 cup diced carrots
2 cups diced cooked chicken or beef (optional for a meaty version)
6 cups chicken broth (or vegetable broth for a vegan option)
1 bay leaf
Salt and pepper to taste

Instructions

In a large pot, sauté the diced onions and minced garlic over medium heat until fragrant and soft.
Add the diced carrots and sauté for an additional 2–3 minutes.
Stir in the soaked beans, broth, and bay leaf.
Bring to a boil, then reduce heat to low. Let the soup simmer uncovered for about 2 hours, or until the beans are tender.
Add salt and pepper to taste. If you want to add chicken or beef, stir it in at this stage.
Remove the bay leaf before serving.
Serve hot with crusty bread or cornbread for a hearty meal.

Notes

Vegan Option: Omit the meat and use vegetable broth instead of chicken broth.
Slow Cooker Option: Combine all ingredients in the slow cooker, set to low for 6-8 hours, or high for 4-5 hours.
Storage: Leftover soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat on the stovetop, adding extra broth or water if needed.
Customize: Add kale, spinach, or other leafy greens for a boost of nutrients, or try a dash of smoked paprika for extra flavor.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 350 kcal
Fat: 10g
Carbohydrates: 50g
Protein: 20g