Bean Soup Dry Beans Recipe

Bean soup is one of those comforting dishes that feels like a warm hug on a chilly day. It’s rich, hearty, and deeply satisfying, not to mention it’s incredibly easy to make. If you’re looking for a dish that’s both nutritious and delicious, this is the one to go for. The beauty of bean soup lies in its simplicity-just a few key ingredients combined to create a bowl of soul-soothing goodness.

Whether you’re cooking for a family, meal prepping for the week, or just craving a wholesome, plant-based dish, this dry bean soup recipe has got you covered. It’s versatile, customizable, and packed with protein and fiber, making it a great option for any meal of the day. Plus, it’s budget-friendly and keeps well in the fridge or freezer for leftovers.

Now, let’s dive into how you can make your very own pot of bean soup, using dry beans for that extra flavor and texture. Get ready to embrace the comforting magic of this dish-because once you try it, it’ll become a staple in your recipe rotation.

Bean Soup Dry Beans Recipe

Bean soup made from dry beans is a game-changer. The texture of the beans is superior to the canned variety, and they absorb the seasonings and flavors so much better. By using dry beans, you control the seasoning from the very start and have a fresher, richer taste in the end.

This recipe uses a combination of dried beans, aromatic vegetables, and savory spices to create a thick, rich, and flavorful soup. It’s easy to put together, though the beans do require a little bit of prep time. But don’t worry-it’s all hands-off once the cooking begins.

Ingredients Needed

To make a basic, delicious bean soup from dry beans, you’ll need the following ingredients:

• Dry Beans (1 Lb, Or About 2 Cups)

  • Popular options include navy beans, great northern beans, black beans, pinto beans, or kidney beans. Each variety brings a slightly different texture and flavor to the soup.
  • The key is to pick one that holds up well in a long simmer.

• Water Or Broth (6-8 Cups)

  • For extra depth of flavor, opt for vegetable broth or chicken broth instead of plain water.

• Olive Oil (2 Tbsp)

  • To sauté the veggies and start building flavor.

• Onion (1 Medium, Chopped)

  • Adds a savory base flavor that will bring the whole dish together.

• Carrots (2 Medium, Peeled And Chopped)

  • These provide sweetness and a bit of texture contrast.

• Celery (2 Stalks, Chopped)

  • Adds a subtle crunch and freshness to the soup.

• Garlic (3-4 Cloves, Minced)

  • Essential for that rich, aromatic backdrop that complements the beans.

• Tomatoes (1 Can, Diced Or 2 Fresh, Chopped)

  • Tomatoes lend a touch of acidity and round out the soup with a little tang.

• Bay Leaves (2)

  • Adds a fragrant, earthy depth of flavor.

• Salt And Pepper (to Taste)

  • Always essential for seasoning. You’ll adjust to your preferences later in the cooking process.

• Herbs (fresh Or Dried)

  • Common choices include thyme, rosemary, and parsley. You can also add a pinch of crushed red pepper flakes if you like a bit of heat.

• Optional Add-ins

  • A ham bone, smoked turkey leg, or bacon for a meaty twist. Or, if you prefer a vegetarian version, a dash of soy sauce or miso paste can bring umami depth without the meat.

Cooking Instructions

Making bean soup from dry beans requires a little prep time, especially when it comes to soaking the beans. Here’s how to do it step by step:

1. Soak The Beans (Optional But Recommended)

   • To reduce the cooking time and improve digestibility, soak the beans overnight in plenty of water. Drain and rinse them before cooking.
   • If you’re short on time, you can also use the ’quick soak’ method: place the beans in a pot, cover with water, bring to a boil, then remove from heat and let them sit, covered, for an hour. Drain and rinse.

2. Sauté The Veggies

   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, until the veggies soften and the onions become translucent.
   • Add the garlic and cook for another minute, until fragrant.

3. Combine And Simmer

   • Add the soaked (and drained) beans to the pot. Stir in the diced tomatoes, bay leaves, and any herbs or seasonings you’re using.
   • Pour in your water or broth, making sure there’s enough liquid to cover the beans by about 2 inches.
   • Bring the soup to a boil, then lower the heat to a simmer.
   • Let it simmer uncovered for 1.5 to 2 hours (depending on the type of beans), stirring occasionally. Keep an eye on the liquid level, adding more broth or water as necessary. You want the beans to be tender and the soup to thicken, but not too dry.

4. Season To Taste

   • Once the beans are fully cooked and tender, taste the soup and adjust the seasoning with salt and pepper.
   • If you’re adding a meaty component like ham or bacon, throw it in now to heat through.

5. Serve And Enjoy

   • Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, or even a sprinkle of grated Parmesan if desired.
   • Serve with crusty bread or crackers for an extra comforting touch.

Ingredient Insights

Understanding your ingredients is key to making a delicious bean soup that stands out. Here are some insights into why each ingredient is so important:

• Dry Beans

  • Dry beans have a superior texture compared to canned beans. They absorb flavors better and hold their shape during long cooking times. They’re also more cost-effective and have a longer shelf life.

• Broth Vs. Water

  • Using broth (whether vegetable, chicken, or beef) adds a depth of flavor that plain water just can’t match. It infuses the beans and vegetables with a savory, umami-rich base that makes every bite more satisfying.

• Tomatoes

  • Tomatoes contribute acidity and sweetness, balancing out the richness of the beans and giving the soup a fuller, more complex flavor profile.

• Bay Leaves

  • Bay leaves impart a subtle herbal note that enhances the overall flavor without overpowering the other ingredients. Just remember to remove them before serving!

Expert Tips

• Don’t Skip The Soaking

  • Soaking beans isn’t just about cutting down the cooking time-it also helps break down some of the complex sugars that cause gas and bloating. If you’re in a rush, though, the quick-soak method works just fine.

• Make It Ahead

  • Like most soups, bean soup actually tastes better the next day. The flavors meld and deepen overnight, so consider making a big batch and enjoying it over a couple of days.

• Control The Texture

  • If you like a thicker soup, mash some of the beans with the back of a spoon or use an immersion blender to blend part of the soup. This creates a creamy, velvety texture without adding cream.

• Add A Little Acid

  • A squeeze of lemon juice or a splash of vinegar right before serving can brighten the soup and balance its richness. Just a tiny bit goes a long way.

• Spices Are Key

  • If you’re unsure about which herbs to use, go with thyme, rosemary, or sage. These classic options always pair well with beans. Experiment with adding a pinch of cumin, smoked paprika, or even turmeric for extra flavor.

Recipe Variations

Feel free to get creative with this recipe. Here are some fun variations to switch things up:

• Spicy Bean Soup

  • Add a chopped jalapeño or a teaspoon of cayenne pepper during the cooking process to give your soup a spicy kick.

• Meat Lover’s Bean Soup

  • Incorporate sausage, bacon, or smoked turkey for a smoky, hearty variation. You could even add a ham bone for more flavor.

• Vegetarian Bean Soup

  • Keep it plant-based by sticking to vegetable broth and adding a few extra veggies, like zucchini or spinach, for color and nutrition.

• Latin-Inspired

  • Stir in some cumin, chili powder, and a splash of lime juice to give the soup a zesty, Southwestern flavor.

Final Words

Making bean soup from dry beans may take a little extra time compared to opening a can, but it’s completely worth it. The result is a robust, full-bodied soup with a homemade touch. Plus, you can control the flavors and ingredients to suit your tastes.

This recipe is incredibly versatile, so you can adapt it based on what you have on hand or how adventurous you’re feeling in the kitchen. From adding smoked meats to experimenting with different seasonings, the possibilities are endless.