Cozy nights are just around the corner, and what better way to warm up than with a bowl of comforting, filling, and flavorful bean soup? Beans are a staple in many cuisines around the world, and when combined with aromatic spices, herbs, and sometimes even meat or seafood, they can create dishes that are both nourishing and delicious. In this article, we’ll dive into 20 hearty bean soup recipes that are perfect for chilly winter evenings, ranging from classic comfort foods to international twists.
From Spicy Black Bean Soup with Lime to Tuscan Kale and Cannellini Bean Soup, each recipe is a testament to the versatility of beans in cooking. Whether you’re a vegetarian or a meat-lover, there’s something on this list for everyone. So grab your apron, fire up your stove, and let’s get started with these 20 hearty bean soup recipes that are sure to become new favorites.
Classic Ham and Bean Soup
This hearty soup is a staple of many cuisines, perfect for a comforting meal on a chilly day. With its rich flavor and tender texture, this classic recipe is sure to become a favorite.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 pound smoked ham hock or boneless ham steak
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup water
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in butter until softened.
2. Add the soaked navy beans, ham hock or steak, chicken broth, water, and thyme. Season with salt and pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender.
4. Remove the ham hock or steak, and shred or chop the meat before returning it to the pot.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1-2 hours
Spicy Black Bean Soup with Lime
This vibrant soup combines the natural sweetness of black beans with a spicy kick from jalapeños and a burst of citrus freshness from lime juice. Perfect for a quick and satisfying meal or as a starter for your next gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons fresh lime juice
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the black beans, vegetable broth, jalapeño, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste.
4. Stir in lime juice and serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Creamy White Bean and Rosemary Soup
This hearty soup is a perfect blend of creamy white beans, fragrant rosemary, and rich vegetable broth. Serve it as a comforting meal or use it as a base for future soups.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and rosemary; cook for an additional minute.
3. Add the soaked cannellini beans, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the beans are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half and adjust seasoning as needed.
Cooking Time: 55-60 minutes
Smoky Bacon and Pinto Bean Soup
Warm up with a hearty bowl of this smoky, comforting soup that combines the rich flavors of bacon, pinto beans, and vegetables. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of smoky bacon, chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, chopped
– 2 stalks of celery, chopped
– 4 cups of chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Add the soaked pinto beans, chicken broth, diced tomatoes, smoked paprika, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
6. Stir in the cooked bacon and serve hot.
Cooking Time: 1 hour
Vegetarian Three-Bean Chili Soup
This hearty and comforting soup is a perfect blend of flavors and textures, made with three types of beans, vegetables, and aromatic spices. Perfect for a chilly evening or a quick lunch option.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups mixed beans (kidney, black, and pinto)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add mixed beans, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Tuscan Kale and Cannellini Bean Soup
Warm up with this hearty and comforting soup, inspired by the flavors of Tuscany. This recipe combines the nutty sweetness of cannellini beans with the earthy bitterness of Tuscan kale, all in a rich and aromatic broth.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 can (14.5 oz) cannellini beans, drained and rinsed
– 2 cups Tuscan kale leaves (curly or lacinato), stems removed
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add broth, beans, kale, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until kale is tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Mexican Fiesta Black Bean Soup
Get ready to spice up your day with this flavorful and nutritious black bean soup! This recipe is a perfect blend of Mexican flavors, featuring tender black beans, aromatic spices, and a hint of cumin.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1/4 cup chopped fresh cilantro (optional)
– Lime wedges, for serving
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add cumin, smoked paprika, chili powder, salt, and pepper; cook for 1 minute.
3. Stir in black beans, vegetable broth, and diced tomatoes. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro (if using) and lime wedges.
Cooking Time: 20-25 minutes
Slow Cooker Navy Bean Soup
Warm up with this comforting slow cooker soup made with tender navy beans, aromatic vegetables, and savory broth.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 bay leaf
– Salt and pepper, to taste
– Optional: 2 tablespoons chopped fresh parsley for garnish
Instructions:
1. In a slow cooker, combine navy beans, onion, garlic, carrots, celery, vegetable broth, diced tomatoes, cumin, and bay leaf.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with parsley if desired.
Cooking Time: 4-10 hours
Lentil and Chickpea Soup with Turmeric
This hearty soup combines the comforting warmth of lentils and chickpeas with the bright, earthy flavor of turmeric. Perfect for a cozy night in or as a nutritious meal prep option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 can chickpeas (14 oz), drained and rinsed
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, chickpeas, cumin, and turmeric. Stir to combine.
3. Pour in the water and bring to a boil. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Moroccan Spiced Bean and Tomato Soup
This hearty soup combines the warm, aromatic spices of Morocco with the comfort of creamy beans and fresh tomatoes. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in the cumin, smoked paprika, and cinnamon; cook for 1 minute.
4. Add the diced tomatoes, red kidney beans, and vegetable broth; bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Southern-Style Butter Bean Soup
Warm up with a comforting bowl of Southern-style butter bean soup, made with tender beans, rich broth, and a hint of smoky bacon. This classic recipe is a staple in many Southern households.
Ingredients:
– 1 pound dried butter beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 6 slices of smoky bacon, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon with a slotted spoon and set aside.
3. Add the vegetable oil, onion, and garlic to the pot. Cook until the onion is translucent.
4. Add the soaked and drained butter beans, chicken broth, and cumin. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 2 hours
Curried Red Lentil and Coconut Soup
This comforting soup combines the creamy richness of coconut milk with the earthy sweetness of red lentils, all infused with the warm spices of curry. Perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
Instructions:
1. In a large pot, sauté onion, garlic, and ginger in a little water until the onion is translucent.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add lentils, water, salt, and pepper; bring to a boil, then simmer for 20-25 minutes or until the lentils are tender.
4. Stir in coconut milk and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: Approximately 30-40 minutes
Minestrone with Kidney Beans and Pasta
This classic Italian soup is a staple of simplicity and satisfaction. With the addition of kidney beans and pasta, this minestrone is sure to become a new family favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup kidney beans, drained and rinsed
– 8 ounces small pasta shapes (e.g., elbow macaroni or ditalini)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add broth, tomatoes, kidney beans, pasta, and basil. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pasta is al dente.
4. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25 minutes
French Onion and White Bean Soup
Savor the rich flavors of this classic French-inspired soup, combining caramelized onions, creamy white beans, and aromatic spices.
Ingredients:
– 2 large onions, thinly sliced
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup dry white wine (optional)
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, caramelize the onions over medium heat for 20-25 minutes, stirring occasionally.
2. Add the vegetable broth, white wine (if using), and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the cannellini beans, salt, and pepper. Simmer for an additional 5 minutes or until heated through.
4. Stir in butter until melted.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley or chives.
Cooking Time: 35-40 minutes
Smoked Sausage and Great Northern Bean Soup
Hearty and comforting, this soup combines the rich flavor of smoked sausage with creamy Great Northern beans and aromatic spices.
Ingredients:
– 1 lb smoked sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups Great Northern beans, drained and rinsed
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the sliced sausage over medium-high heat until browned, about 5 minutes.
2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the Great Northern beans, chicken broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Roasted Garlic and Black-Eyed Pea Soup
This hearty soup combines the rich flavors of roasted garlic with the creamy sweetness of black-eyed peas, perfect for a comforting meal on a chilly day. With minimal effort, you’ll be rewarded with a deliciously flavorful and nutritious bowl.
Ingredients:
– 2 heads of garlic
– 1 cup dried black-eyed peas, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each garlic head, drizzle with olive oil, and wrap in foil.
3. Roast garlic for 45 minutes, or until tender and caramelized.
4. In a large pot, sauté chopped onion, carrots, and celery in olive oil until tender.
5. Add roasted garlic, black-eyed peas, vegetable broth, diced tomatoes, and smoked paprika to the pot.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until peas are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Thai Coconut and Mung Bean Soup
This comforting Thai-inspired soup combines creamy coconut milk with nutty mung beans, perfect for a warm and nourishing meal. With its subtle sweetness and savory flavors, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup dried mung beans, rinsed and drained
– 2 cups water
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse and soak the mung beans overnight. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger; cook until softened, 3-4 minutes.
3. Add soaked mung beans, water, and salt to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes or until mung beans are tender.
4. Stir in coconut milk and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 50-60 minutes
Greek Lemon and Chickpea Soup (Revithia)
This creamy soup is a staple of Greek cuisine, made with aromatic lemon zest, tender chickpeas, and soothing chicken broth. A perfect comfort food for any occasion.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add chickpeas, broth, water, lemon juice, and oregano. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25 minutes
Spicy Chipotle Pinto Bean Soup
Warm up with this flavorful and spicy soup that combines the comfort of pinto beans with the smoky heat of chipotles. This recipe is perfect for a chilly evening or as a delicious addition to your favorite Mexican dishes.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, for garnish
Instructions:
1. In a large pot, combine pinto beans, vegetable broth, onion, garlic, red bell pepper, chipotle pepper, and cumin.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-45 minutes
Autumn Harvest Pumpkin and Black Bean Soup
This hearty soup combines the warm spices of autumn with the comforting flavors of pumpkin and black beans, perfect for a cozy evening meal. With its vibrant orange color and rich aroma, this recipe is sure to become a new fall favorite.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cumin, paprika, salt, and pepper; cook for 1 minute.
3. Add pumpkin, black beans, broth, and diced tomatoes; bring to a boil.
4. Reduce heat to low; simmer, covered, for 30-40 minutes or until the pumpkin is tender.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Summary
Cozy up with a warm bowl of bean soup! This collection of 20 recipes offers a variety of flavors and textures to suit any taste. From classic ham and bean soups to spicy black beans and smoky bacon, there’s something for everyone. Whether you’re in the mood for a comforting vegetarian chili or a hearty lentil and chickpea soup, these recipes are sure to hit the spot on a chilly night.
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