Imagine a steaming bowl of rich, hearty soup on a crisp fall day-comforting, nutritious, and packed with flavor. That’s exactly what the 9 Bean Soup delivers. This soup is more than just a meal; it’s a warm hug in a bowl, perfect for those colder months or any time you’re craving something cozy and filling. Loaded with a variety of beans, vegetables, and seasonings, it’s a nutrient-dense dish that’s not only satisfying but also incredibly versatile. It’s a vegetarian powerhouse, ideal for those who want to incorporate more plant-based meals into their diet, or for anyone simply looking to enjoy a heartwarming bowl of goodness.
Not only does it taste amazing, but it’s also budget-friendly, making it perfect for meal prepping or feeding a crowd. And the best part? You can make it in a slow cooker, on the stovetop, or even in an Instant Pot for those days when you need a quick but flavorful dish. So, let’s dive in and explore how to make this soul-satisfying soup from scratch.
9 Bean Soup Recipe
This 9 Bean Soup recipe is a simple yet flavorful combination of nine different types of beans, vegetables, and seasonings. Each bean adds its own unique texture and taste to the soup, creating a layered and rich flavor profile. What makes this recipe truly amazing is how you can customize it to suit your tastes and preferences.
Ingredients Needed
- 1 cup dried kidney beans – Kidney beans have a meaty texture and absorb flavors beautifully. They’re great for adding substance to the soup.
- 1 cup dried pinto beans – Pinto beans are creamy and tender when cooked, adding richness to the soup.
- 1 cup dried black beans – Black beans bring a bit of earthiness and a slightly firmer texture.
- 1 cup dried chickpeas (garbanzo beans) – Chickpeas add a slightly nutty flavor and hold their shape well, contributing to the soup’s texture.
- 1 cup dried lentils – Lentils cook quickly and break down a bit to thicken the soup, adding a lovely earthy taste.
- 1 cup dried split peas – Split peas give the soup a creamy base while adding a slight sweetness.
- 1 cup dried Great Northern beans – These beans are mild in flavor and absorb the flavors of the broth, adding a soft, delicate texture.
- 1 cup dried navy beans – Navy beans are small but dense, and they’ll add a creamy, smooth consistency to the soup.
- 1 cup dried black-eyed peas – Black-eyed peas are slightly sweet with a tender texture that holds up well in long simmering.
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Vegetables
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced (optional)
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Seasonings And Broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 6-8 cups vegetable broth or water (you can adjust depending on how thick you like your soup)
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Optional Toppings
- Fresh parsley or cilantro
- A drizzle of olive oil or a squeeze of lemon juice for extra freshness
Cooking Instructions
- Rinse and soak the beans: Start by rinsing all the beans and sorting through them to remove any debris or small stones. It’s a good idea to soak the beans overnight in plenty of water. This helps soften them and reduces cooking time. If you’re short on time, you can also use the quick-soak method: cover the beans with water, bring it to a boil for about 2 minutes, then turn off the heat and let them sit for an hour.
- Sauté the vegetables: In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onions, carrots, celery, bell pepper, and garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent. If you’re using zucchini, you can add it in the last few minutes of sautéing so it stays crisp.
- Add the beans and seasonings: Once the vegetables are softened, add the soaked and drained beans to the pot. Stir in the bay leaf, thyme, cumin, smoked paprika, salt, and pepper. Give everything a good stir so the seasonings coat the vegetables and beans evenly.
- Add the broth and cook: Pour in the vegetable broth (or water if you’re going for a lighter version) and bring everything to a boil. Reduce the heat to low and let the soup simmer, covered, for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened slightly. Stir occasionally to prevent anything from sticking to the bottom.
- Adjust seasoning and texture: Once the soup is done, taste it and adjust the seasoning if needed. You can add more salt, pepper, or even a pinch of red pepper flakes if you like a bit of spice. If the soup is too thick for your liking, simply add more broth or water to reach your desired consistency.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley, cilantro, or a squeeze of lemon for brightness. You can also drizzle some olive oil on top for extra richness.
Ingredient Insights
Each ingredient in this 9 Bean Soup serves a specific purpose, both in terms of flavor and texture. Here’s a closer look at why these ingredients are so essential:
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Beans: They’re the heart of the soup. Each variety brings something different:
- Kidney beans are meaty and absorb flavors beautifully, providing both texture and heartiness.
- Pinto beans are creamy and add a rich mouthfeel.
- Black beans add a subtle earthiness, creating a deeper base.
- Chickpeas are nutty and firm, adding contrast to the soft beans.
- Lentils thicken the broth and add an earthy undertone.
- Split peas create a smooth, velvety consistency, making the soup feel comforting and rich.
- Great Northern beans have a neutral flavor but contribute to the soup’s volume and texture.
- Navy beans are tiny but pack a creamy punch when cooked.
- Black-eyed peas bring a touch of sweetness and soft texture.
- Vegetables: Vegetables like onions, carrots, celery, and bell peppers give the soup depth and sweetness. Garlic adds an aromatic foundation, while zucchini (optional) brings a fresh, light crunch.
- Spices: Cumin and smoked paprika bring warmth and depth. Thyme adds an earthy fragrance, and the bay leaf imparts a subtle herbal note that enhances the overall flavor.
- Broth: Vegetable broth provides a savory, rich base. You can use chicken broth for a non-vegetarian version or stick with water for a lighter soup.
Expert Tips
- Soaking the Beans: Don’t skip the soaking process! It’s essential for reducing the cooking time and helping the beans cook evenly. If you forget, you can use canned beans, but the texture won’t be the same.
- Flavor Boost: For a richer flavor, consider adding a couple of tablespoons of tomato paste or crushed tomatoes to the soup as it simmers.
- Texture Variation: If you like a smoother soup, use an immersion blender to puree part of the soup. This adds a creamy consistency while still leaving chunks of beans and veggies for texture.
- Make it Spicy: If you love heat, add a diced jalapeño or a sprinkle of red pepper flakes. You can also finish with a dash of hot sauce for a zesty kick.
- Slow Cooker/Instant Pot: If you prefer to let the slow cooker or Instant Pot do the work, simply throw in all the ingredients and cook on low for 6-8 hours (slow cooker) or on high for 40-45 minutes (Instant Pot). Be sure to soak the beans beforehand for best results.
Recipe Variations
This 9 Bean Soup is highly adaptable. Here are a few variations you can try:
- Add Meat: If you’re not vegan or vegetarian, add diced ham, sausage, or bacon for extra flavor.
- Spicy Beans: Use spicy chili beans or add a can of diced green chilies to bring some heat to the soup.
- Tomato Version: Add diced tomatoes or tomato paste to create a tomato-based soup.
- Herb Twist: Swap out thyme for rosemary or add a handful of fresh spinach at the end of cooking for extra greens.
- Asian Flair: Use soy sauce, ginger, and a splash of sesame oil instead of the traditional spices for an Asian-inspired version.
Final Words
The 9 Bean Soup is truly a versatile dish that you can customize to your heart’s content. It’s hearty, healthy, and perfect for meal prep. Whether you stick to the classic recipe or get creative with different variations, this soup will never disappoint. Plus, the combination of beans and veggies makes it a filling, nutrient-packed dish that can easily stand alone as a meal.