Soup has always been a comfort food. It’s versatile, easy to make, and can be as hearty or as light as you like. A bowl of soup can warm you up on a chilly day, soothe you when you’re under the weather, or simply serve as the perfect side dish to a meal. One of the best soups out there for a filling, flavorful, and nutritious option is the 5 Bean Soup.
This hearty dish combines the richness of various beans with aromatic herbs, vegetables, and a savory broth. The blend of textures and flavors creates a satisfying experience in every spoonful, making it a favorite among both plant-based and meat-eating enthusiasts. Plus, it’s the kind of meal that gets better the longer it sits, so it’s great for meal prep.
Whether you’re making it for a cozy family dinner or preparing it in bulk for the week ahead, this 5 Bean Soup is the kind of recipe that never disappoints.
5 Bean Soup Recipe
This 5 Bean Soup is perfect for anyone who loves beans and wants to enjoy them in a wholesome, balanced way. It’s filling, protein-packed, and offers a lovely variety of flavors with each bite. Let’s dive into the ingredients and how to make it.
Ingredients Needed
For the soup to truly come together, you’ll need a mix of different beans, fresh vegetables, and a few pantry staples. Here’s everything you’ll need:
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Beans
- 1 cup kidney beans (you can use canned or dried)
- 1 cup black beans
- 1 cup navy beans (or cannellini beans)
- 1 cup pinto beans
- 1 cup chickpeas (garbanzo beans)
Note: If using dried beans, soak them overnight to cut down on cooking time.
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Vegetables
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped (optional, but adds a nice texture)
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Broth & Liquids
- 6 cups vegetable broth (or chicken broth if preferred)
- 1 can (14 oz) diced tomatoes with juice
- 1 tbsp tomato paste (for added depth)
- 4 cups water (or more as needed for consistency)
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Herbs & Spices
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp paprika (smoked paprika works great too)
- Salt and black pepper to taste
- 1-2 tbsp olive oil (for sautéing)
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Optional Toppings
- Fresh parsley, chopped
- Grated Parmesan or vegan cheese
- A drizzle of extra virgin olive oil for richness
Cooking Instructions
Now, let’s break down the step-by-step process to bring this soup to life. This recipe is pretty straightforward, and you can adjust the cooking time and consistency based on your preferences.
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Prepare The Beans
- If you’re using dried beans, start by soaking them in water overnight or for at least 6 hours. Once soaked, rinse and drain them.
- If you’re using canned beans, drain and rinse them to remove excess sodium.
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Sauté The Vegetables
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onions become translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Build The Base
- Add the soaked beans, vegetable broth, canned tomatoes with juice, tomato paste, and water to the pot. Bring everything to a boil, then reduce to a simmer.
- Add the thyme, oregano, bay leaf, paprika, and a pinch of salt and pepper. Stir everything together, ensuring the beans are well-coated with the herbs and spices.
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Simmer And Cook
- Cover the pot and let the soup simmer on low heat for about 45-60 minutes, or until the beans are tender and the soup has thickened to your liking.
- Check occasionally and stir to prevent sticking, adding more water if necessary to achieve your preferred soup consistency.
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Finish And Serve
- Once the beans are tender, taste and adjust the seasoning if needed (you might want more salt or pepper).
- Serve hot, garnished with fresh parsley, a sprinkle of cheese, or a drizzle of olive oil for extra richness.
Ingredient Insights
Each ingredient in this 5 Bean Soup brings something special to the table. Here’s a deeper look into the key players:
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Beans: Beans are the backbone of this soup, providing fiber, protein, and a ton of texture. Each type of bean has its own flavor and consistency. For example:
- Kidney beans are firm and slightly sweet.
- Black beans have a creamy texture when cooked, adding body to the soup.
- Navy beans (or cannellini beans) are soft and smooth, helping thicken the broth.
- Pinto beans provide a mild, earthy flavor.
- Chickpeas offer a firm bite and a nutty, slightly sweet taste.
- Vegetables: The carrots and celery provide a light crunch and natural sweetness, while the onions and garlic add an aromatic foundation of flavor. Zucchini (if used) adds a lovely moisture that balances the richness of the beans.
- Herbs and Spices: The thyme and oregano bring earthy, Mediterranean flavors that pair beautifully with beans. The paprika offers a slight smokiness, which complements the hearty beans.
Expert Tips
- Soaking Dried Beans: Soaking dried beans overnight not only reduces cooking time but also helps to make them more digestible. If you’re short on time, you can also use the ’quick soak’ method-bring dried beans to a boil in water for 2-3 minutes, then let them sit for an hour.
- Adding Vegetables: You can get creative with your vegetables. Feel free to add potatoes, parsnips, or bell peppers. Just make sure you chop them small enough to cook through during the simmering process.
- Flavor Boosters: A dash of soy sauce or Worcestershire sauce can add umami depth to the soup, especially if you’re aiming for a savory, meaty flavor without using meat.
- Freezing: This soup freezes beautifully. If you plan to make a big batch, divide it into portions and store it in airtight containers in the freezer for up to 3 months.
Recipe Variations
As with any recipe, there’s room for customization. Here are some delicious variations to consider:
- Meat Lover’s 5 Bean Soup: Add some cooked sausage, bacon, or diced ham to the soup for an extra layer of flavor. You can sauté the meat along with the vegetables to infuse the broth with savory goodness.
- Spicy 5 Bean Soup: Add a chopped jalapeño or a pinch of red pepper flakes to give the soup a bit of heat. For extra zing, try a splash of hot sauce just before serving.
- Vegan 5 Bean Soup: This recipe is already vegan-friendly, but you can make it even heartier by adding spinach, kale, or any leafy greens. You can also top it with a dairy-free cheese substitute if you miss the creaminess.
- Slow Cooker Version: You can make this soup in a slow cooker. Simply add all ingredients (soaked beans, vegetables, spices, broth, and water) into the slow cooker and cook on low for 6-8 hours, or until the beans are tender.
Final Words
The beauty of 5 Bean Soup lies in its simplicity and versatility. It’s one of those recipes that can be made your own, based on your taste preferences and dietary needs. Whether you’re cooking for a crowd or just want something cozy to have on hand for the week, this soup is an ideal choice. It’s nourishing, packed with protein, and full of vibrant flavors.