Easy Bean Soup With Canned Beans Recipe

Soup-comforting, versatile, and incredibly easy to make. If you’re craving something warm, hearty, and satisfying without much fuss, Easy Bean Soup with Canned Beans is your go-to recipe. This is the kind of dish that not only fills your stomach but also your soul. The best part? It’s incredibly simple to prepare, and it makes use of pantry staples you likely already have on hand.

Let’s face it, beans are one of the most underappreciated superfoods out there. Packed with protein, fiber, and nutrients, they’re an absolute powerhouse for your health. But what if you could whip up a delicious, nutritious meal without having to soak beans overnight or spend hours simmering them? That’s where canned beans come in-your shortcut to a delicious, nutritious soup that requires minimal effort.

Whether you’re a beginner in the kitchen or an experienced cook looking for a no-hassle meal, this recipe will have you feeling accomplished and well-fed in no time. Grab your apron, your cans of beans, and let’s dive into making a cozy pot of Easy Bean Soup!

Easy Bean Soup With Canned Beans Recipe

Here’s a quick, comforting bean soup recipe that’ll warm you up from the inside out. The beans bring their rich, creamy texture to the soup, while the spices elevate the dish to another level. It’s perfect for chilly evenings, busy weeknights, or anytime you just want something nourishing without the stress.

Ingredients Needed

To make this soup, you’ll need the following ingredients:

• Canned Beans (2 cans, 15 oz each): Any variety you like-kidney, black, white, navy, or a mix! Just make sure to drain and rinse them before using to cut down on the sodium.
• Vegetable Broth (4 cups): This forms the base of the soup. You can also use chicken broth if you prefer, but vegetable broth is a great option for a vegetarian/vegan dish.
• Olive Oil (2 tbsp): For sautéing the veggies and adding a bit of healthy fat to the soup.
• Onion (1 medium, diced): The foundation of flavor! Onion adds sweetness and depth to the soup.
• Carrots (2 medium, sliced): Carrots bring a touch of natural sweetness and vibrant color to the mix.
• Celery (2 stalks, chopped): A classic soup vegetable that adds a mild, earthy flavor.
• Garlic (3 cloves, minced): Garlic takes the flavor profile to the next level, bringing in that rich, aromatic quality.
• Tomato Paste (2 tbsp): Adds a rich umami flavor and deepens the overall taste of the soup.
• Bay Leaves (2): For an herbal, slightly floral note.
• Ground Cumin (1 tsp): This spice adds warmth and earthiness that blends perfectly with the beans.
• Dried Thyme (½ tsp): A subtle herb that balances out the richness of the beans.
• Salt and Pepper: To taste-don’t forget to season as you go!
• Fresh Lemon Juice (1 tbsp, optional): A squeeze of lemon at the end brightens the flavors and gives the soup a little zing.

Cooking Instructions

1. Prepare the ingredients: Start by chopping the onion, celery, carrots, and garlic. Drain and rinse the canned beans thoroughly to remove the excess sodium.
2. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes, until soft and translucent. Add the carrots, celery, and garlic, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the spices: Sprinkle in the cumin, thyme, and a pinch of salt and pepper. Stir well to coat the veggies in the spices, letting them bloom and release their aroma. This step enhances the flavors and brings depth to the soup.
4. Add the beans and broth: Pour in the vegetable broth, followed by the canned beans and tomato paste. Stir everything together, making sure the tomato paste is well mixed into the liquid. Add the bay leaves for added flavor.
5. Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, for 15-20 minutes. This allows the flavors to meld together and gives the vegetables enough time to fully cook.
6. Final touches: Taste and adjust the seasoning if needed. If you’d like a bit more brightness, add a squeeze of fresh lemon juice just before serving. Remove the bay leaves and discard them.
7. Serve: Ladle the soup into bowls, garnish with fresh herbs if desired (such as parsley or cilantro), and enjoy!

Ingredient Insights

• Canned Beans: Canned beans are a fantastic pantry staple because they save time without sacrificing nutritional value. They’re rich in fiber, protein, and various micronutrients, making them a healthy choice for any meal. Always rinse the beans before using them to remove some of the sodium and excess starch.
• Vegetable Broth: Vegetable broth serves as the perfect base for this soup, adding layers of flavor without overpowering the beans. If you prefer a richer flavor, opt for low-sodium broth or homemade broth made with leftover vegetable scraps.
• Tomato Paste: A small but mighty ingredient, tomato paste intensifies the soup’s flavor. It brings a tangy depth and creates a smoother texture. If you don’t have tomato paste, crushed tomatoes can also work in a pinch.
• Spices: The cumin and thyme here provide an earthy and aromatic base, enhancing the soup’s savory qualities. If you like a little heat, feel free to add some chili flakes to the mix.

Expert Tips

• Texture options: If you like your soup chunky, leave the beans as they are. For a smoother texture, use an immersion blender to partially blend the soup, or mash some of the beans with a potato masher. This will give the soup a creamy, velvety consistency.
• Add a protein boost: If you want to up the protein content, add some cooked chicken, sausage, or even tofu to the soup. Beans are already high in protein, but adding another source can make the meal even more satisfying.
• Prep ahead: This soup tastes even better the next day! Make it ahead of time and store it in the fridge for a day or two, allowing the flavors to develop further.
• Garnish with flair: Try topping the soup with fresh herbs, a dollop of sour cream, or a sprinkle of shredded cheese for extra flavor.

Recipe Variations

• Vegan/Vegetarian Version: This recipe is already vegan-friendly with vegetable broth, but you can make it even heartier by adding greens like spinach, kale, or collard greens. Just throw them in during the last 5 minutes of cooking.
• Smoky Bean Soup: For a smoky twist, add a teaspoon of smoked paprika or a few slices of smoked sausage for an extra layer of flavor. You could also add some fire-roasted tomatoes for even more smokiness.
• Spicy Bean Soup: If you enjoy a little heat, throw in a diced jalapeño or a pinch of cayenne pepper along with the garlic and onions. A drizzle of hot sauce at the end also works wonders.
• White Bean & Spinach Soup: Use white beans (like cannellini or great northern beans) and add a few handfuls of fresh spinach or arugula toward the end of cooking for a vibrant, fresh twist.

Final Words

This Easy Bean Soup with Canned Beans is a winner on so many levels. It’s fast, simple, and incredibly customizable. The beauty of this recipe lies in its flexibility-it can be adapted to suit different tastes and dietary preferences. With just a handful of ingredients, you can create a soup that’s both filling and full of flavor. And the best part? It’s one of those soups that actually improves after a day or two in the fridge!