Homemade Bean soup is one of those delicious and satisfying superfoods I like. Beans are full of proteins, vitamin k, fiber, antioxidants, and minerals, such as potassium, that are essential for good health.
Beans are an excellent substitute for meat in vegan and vegetarian diets. They provide the body with the essential amino acids, just like meat, but have low amounts of fat.
Add this beans recipe to your diet and eat them frequently if you want to lose some weight. Research shows that beans do aid in weight loss.
Other health benefits include their ability to lower the risk of heart disease and diabetes due to their low glycemic index. They help regulate and normalize blood sugar levels and reduce bad cholesterol in the blood. Eating beans often can also reduce the risk of developing cardiovascular diseases.
Beans like other legumes are readily available in most food stores and are relatively inexpensive. You can buy them raw or canned. I prefer buying the dry raw ones, but you can use canned ones too.
Bean soup recipe is among the favorite dishes my family enjoys. We eat them at least once a week for our lunch or dinner dishes.
How do you cook homemade bean soup from scratch?
Soak dry beans overnight or for about 8 hours. After that, drain the water and rinse them in clean water. Add some cold water to cover them and cook until soft.
I like cooking mine in my favorite instant pot, which takes about 20-30 minutes.
Why is it necessary to drain the soaking water before cooking beans?
Draining the water and rinsing the beans with clean water before cooking helps reduce gas and farting, which most people experience after eating beans.
If you are using canned beans, please remember to drain the liquid that preserves the can’s beans. Rinse the beans and boil for a few minutes to soften but do not overcook them.
How do you make Homemade bean soup thicker?
You can thicken bean soup without necessarily adding any thickener such as flour or corn starch. After adding your seasonings and vegetable broth or the liquid, you drained from cooking beans, allow the contents to simmer.
You will alternate between covering and uncovering your cooking pot with a lid to let the soup simmer on medium-low heat for a few minutes. Stir the soup occasionally to prevent burning. Excess moisture will evaporate and enable the soup to thicken.
You can also add your favorite vegetables or spices such as chopped potatoes, greens, or peeled tomatoes to thicken the soup.
This bean soup recipe is vegan and gluten-free. I make it simple and delicious by adding a few vegetables and my favorite spices. You can add any spices or seasonings of your choice if you so wish. You will still have a delicious beans soup.
This bean soup recipe is great during cold seasons but can be served at any meal of the day. You can do it with bread, crackers, or over rice.
Read more: Healthy Mixed Vegetable SoupPrint
Simple Homemade Beans Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: soup
- Cuisine: American
- Diet: Vegan
1 cup of cooked beans
2 Tbsp olive oil
1 medium onion chopped
2 medium carrots chopped
½ teaspoon salt
2 cups water or vegetable broth
½ cup peeled tomatoes
Four ribs celery chopped
2 minced garlic cloves
1 tsp cardamom powder
½ tsp smoked paprika
Pinch of brown sugar (optional)
1. Soak the dry uncooked beans in a large bowl overnight using cold water. Drain the soaking water the following day and rinse well with clean cold water; after that, cook them until soft.
2. When cooked, remove the contents from heat and set aside. In a different pot, add olive oil and allow to heat up on medium heat.
3. Add the onions and minced garlic and allow to suite’ until they soften. This should take about 2-3 minutes. Add chopped celery and the carrots and allow to cook for another 3-5 minutes.
4. Pour in the peeled tomato and stir well, then add the cooked beans and stir well to combine. Pour in vegetable broth or water and stir again to mix and bring to a boil.
5. Cover the cooking pot with a lid, lower the heat to medium-low, and simmer for about 10 -15 minutes. Remember to occasionally stir the soup to prevent it from burning or sticking at the pot’s bottom.
6. Add cardamom, smoked paprika, and salt to taste. Add a little bit of brown sugar to reduce the acidity and mix well.
7. Turn off the heat and serve warm.