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Hearty Bean Soup

Hearty Bean Soup

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marci rogers

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
  2. Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
  3. Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
  4. Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
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Reviews

sueb
5
2/25/2013

I added a carrot to this hearty soup. It is a great comfort food!