Bean Soup Recipe Dry Beans

Bean soup recipe dry beans is made with dry beans, water, onion, carrots, celery, garlic, diced tomatoes, bay leaf, dried thyme, dried oregano, smoked paprika, ground cumin, salt, pepper, vegetable broth, olive oil, and vinegar. This hearty bean soup recipe creates a warming and flavorful dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.

Bean soup recipe dry beans Ingredients

• 2 cups dry beans (navy beans, black beans, pinto beans, or a mixed variety)
• 8 cups water
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups vegetable broth or chicken broth
• 2 tablespoons olive oil
• 1 tablespoon vinegar (apple cider or white vinegar)
• Optional: chopped fresh parsley or cilantro for garnish

Bean soup recipe dry beans Instructions

1. Rinse the dry beans under cold water to remove any debris.
2. Place the beans in a large bowl and cover with water. Let them soak overnight (8-12 hours). Alternatively, for a quick soak method, place the beans in a pot, cover with water, bring to a boil, and then let them sit for 1 hour.
3. After soaking, drain and rinse the beans thoroughly.
4. In a large pot, add the soaked beans and 8 cups of water. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours until the beans are tender. Drain and set aside.
5. In the same large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
6. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
7. Add the cooked beans, diced tomatoes (with juice), bay leaf, dried thyme, dried oregano, smoked paprika, ground cumin, salt, and pepper. Stir to combine.
8. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, allowing the flavors to meld together.
9. Taste the soup and adjust the seasoning with more salt and pepper if needed.
10. Stir in 1 tablespoon of vinegar for a hint of brightness.
11. Discard the bay leaf before serving.
12. Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro if desired.
13. Serve hot with crusty bread or a side salad.

Recipe Tips

• Add Acid for Brightness: Adding a splash of vinegar or a squeeze of lemon juice at the end of cooking brightens the flavors and balances the richness of the soup.
• Use Homemade Broth: If possible, use homemade vegetable or chicken broth for a richer flavor. Store-bought broth is convenient but may contain added sodium.
• Adjust Seasoning at the End: Beans absorb flavors as they cook, so taste the soup and adjust seasoning with salt and pepper towards the end of cooking. This ensures the seasoning is just right.

How To Store Bean Soup Recipe Dry Beans?

Refrigerate: Cool the bean soup completely. Then, either cover the pot with plastic wrap or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 5 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely, then transfer it to freezer-safe containers or freezer bags, leaving some space for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Bean Soup Recipe Dry Beans?

On The Stovetop: Pour the leftover bean soup into a pot and heat over medium heat. Stir occasionally to ensure even heating. Cook until the soup is hot all the way through, about 10-15 minutes.

In The Microwave: Place a portion of the bean soup in a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Slow Cooker: Transfer the leftover bean soup to the slow cooker. Set it on low heat and let it warm for 1-2 hours, stirring occasionally until the soup is heated through.

What To Serve Bean Soup Recipe Dry Beans

Bean Soup Recipe Dry Beans pairs well with crusty bread, a green salad, roasted vegetables, and cornbread. It also can be served alongside rice, a baked potato, coleslaw, and garlic bread for better savoring of the meal.

Frequently Asked Questions

How can I make this soup vegetarian or vegan?

To make this soup vegetarian or vegan, use vegetable broth instead of chicken broth. Ensure that all other ingredients, such as the seasonings and optional garnishes, are plant-based.

Can I add meat to this bean soup?

Yes, you can add meat for extra protein and flavor. Ham, bacon, or sausage are popular choices. Cook the meat separately and add it to the soup during the simmering step.

What is the best way to thicken the soup if it’s too thin?

If the soup is too thin, you can mash some of the beans with a potato masher or blend a portion of the soup using an immersion blender. This will thicken the soup naturally. Alternatively, you can let it simmer uncovered to reduce the liquid.

Try more recipes:

• Chicken Crack Noodle Soup
• Chicken Baja Soup
• Chicken And Tofu Soup