Easy Bean Soup Recipe

Beans: Any variety of cooked beans will work, such as black beans, kidney beans, or cannellini beans.

Vegetable broth: A flavorful liquid base for the soup, typically made from simmering vegetables and herbs.

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a pungent and aromatic flavor.

Olive oil: Used for sautéing the onion and garlic, adding a rich and smooth texture.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and complexity.

Dried thyme: An herb that adds a subtle earthy and slightly minty flavor.

When sautéing the onion in olive oil, ensure you cook it until it becomes translucent but not browned. This helps to release the natural sweetness of the onion without adding any bitterness to the soup. Additionally, when adding the garlic, be careful not to let it burn, as burnt garlic can impart a bitter flavor to the dish.

• any variety cooked beans - Substitute with lentils: Lentils provide a similar texture and are also high in protein and fiber.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it is not vegetarian.

• chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is convenient to use.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain a lighter color in the soup.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal flavor.

• Allow the bean soup to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.
• Transfer the soup into airtight containers. For easy portioning, use individual serving-sized containers.
• Label each container with the date of preparation. This helps you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days.
• For longer storage, place the containers in the freezer. The bean soup can be frozen for up to 3 months.
• When ready to eat, thaw the soup in the refrigerator overnight if frozen.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave, stirring every minute to ensure even heating.
• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
• Garnish with fresh herbs or a drizzle of olive oil before serving to enhance the flavor.

• Stovetop Method:

  1. Pour the leftover bean soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer the bean soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for additional 1-minute intervals if needed until hot.

• Slow Cooker Method:

  1. Pour the bean soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the bean soup to an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for 20-30 minutes, or until the soup is hot throughout.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the bean soup in the top part of the double boiler.
  3. Stir occasionally and heat until the soup is hot and steamy.

• Large pot: Used to cook the soup and combine all ingredients.

• Wooden spoon: Ideal for stirring the soup and ensuring even cooking.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure the beans and vegetable broth accurately.

• Measuring spoons: Necessary for measuring the olive oil, salt, pepper, and thyme.

• Ladle: Useful for serving the hot soup into bowls.

Use canned beans: Save time by using canned beans instead of cooking them from scratch.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge.

Batch cook: Make a large batch of vegetable broth and freeze portions for future use.

One-pot cooking: Use a single large pot to minimize cleanup time.

Simmer while multitasking: Let the soup simmer while you complete other kitchen tasks.