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Cozy Homemade Bean Soup for Big Batches

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A hearty and comforting bean soup perfect for big batches, easy to make with simple pantry staples, and ideal for sharing or meal prepping.

Ingredients

Scale
  • 2 cups (400g) dried beans (navy, cannellini, and kidney beans mix), soaked overnight
  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 14 oz (400g) canned diced tomatoes
  • 8 cups (1.9 liters) vegetable or chicken broth
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste (Kosher salt recommended)
  • A handful of fresh parsley, chopped
  • Optional: pinch of red chili flakes
  • Optional: splash of apple cider vinegar

Instructions

  1. Rinse 2 cups (400g) dried beans under cold water. Soak overnight in plenty of water or quick soak by boiling for 2 minutes then letting sit covered for 1 hour. Drain and rinse before cooking.
  2. Heat 3 tablespoons olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 8-10 minutes. Add minced garlic in the last 2 minutes, stirring gently.
  3. Add soaked and drained beans, canned diced tomatoes with juice, and 8 cups broth to the pot. Stir to combine.
  4. Add bay leaves, smoked paprika, dried thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally. Add water or broth if soup becomes too thick.
  5. Remove bay leaves once beans are tender and soup has thickened slightly. Adjust seasoning to taste. Stir in fresh parsley and optional chili flakes or apple cider vinegar.
  6. Ladle soup into bowls and serve warm. Cool completely before storing in airtight containers for refrigeration or freezing.

Notes

Soaking beans overnight improves digestibility and cooking evenness. Avoid burning garlic by adding it near the end of sautéing. Stir occasionally during simmering to prevent sticking. For creamier texture, mash some beans or use an immersion blender. Soup freezes well for up to 3 months. Add broth or water when reheating if too thick.

Nutrition

Keywords: bean soup, homemade soup, big batch soup, easy soup recipe, vegetarian soup, vegan soup, comfort food, healthy soup

Find it online: https://siennaspoon.com/cozy-homemade-bean-soup-recipe-for-big-batches-easy-and-perfect/