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Homemade Bean Soup

A comforting and hearty bean soup that is perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried beans e.g., navy, pinto, or black beans
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 6 cups vegetable or chicken broth
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 can 14.5 oz diced tomatoes

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Soak the dried beans overnight in plenty of water.
  2. In a large pot, heat olive oil over medium heat.
  3. Add chopped onion, garlic, carrots, and celery; cook until soft, about 5-7 minutes.
  4. Stir in dried thyme and smoked paprika.
  5. Drain and rinse the soaked beans, then add them to the pot along with broth and bay leaf.
  6. Bring soup to a boil over high heat.
  7. Reduce heat to low and let the soup simmer for about 1 hour.
  8. Stir in diced tomatoes and season with salt and pepper.
  9. Remove bay leaf and ladle soup into bowls.

Notes

This soup can be made ahead of time and tastes even better the next day.