When the temperatures drop and the days grow shorter, there’s nothing like a warm, comforting bowl of bean soup to lift your spirits. Bean soups are the perfect remedy for a chilly day, and they’re incredibly easy to make in large batches that can be enjoyed for days. With so many different types of beans to choose from, you can create a wide variety of delicious and hearty soup recipes.
From classic combinations like ham and bean to bold flavors like spicy black bean and smoky lentil, there’s a bean soup out there for everyone. In this article, we’ll explore 16 different bean soup recipes that are sure to become new favorites. Whether you’re looking for a comforting meal to warm up with or a healthy option to add some plant-based protein to your diet, these recipes have got you covered.
Classic Ham and Bean Soup
This hearty soup is a comforting classic that’s perfect for a chilly day or a family gathering. With its rich flavor and tender texture, it’s sure to become a staple in your household.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 pound smoked ham hock, diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground mustard
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup water
Instructions:
1. In a large pot or Dutch oven, combine the soaked and drained navy beans, diced ham hock, chopped onions, minced garlic, mustard, cumin, paprika, and black pepper.
2. Pour in the chicken broth and water, bringing to a boil over high heat.
3. Reduce heat to medium-low and simmer for 1 hour, or until the beans are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 1 hour
Spicy Mexican Black Bean Soup
Spicy Mexican Black Bean Soup
A hearty and flavorful soup that combines the richness of black beans with a kick of heat from diced jalapeños.
Ingredients:
– 1 can (15 oz) black beans, drained and rinsed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium red bell peppers, chopped
– 2-3 diced jalapeños
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tbsp of oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped red bell peppers and diced jalapeños; cook until tender, about 5-7 minutes.
5. Add the black beans, vegetable broth, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
6. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Tuscan White Bean and Kale Soup
A hearty and comforting Italian-inspired soup that combines creamy cannellini beans with the earthy flavor of kale.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1 bunch kale, stems removed and leaves torn
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in beans, broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in kale and continue to simmer until wilted, about 5-7 minutes more.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Smoky Bacon and Lentil Soup
Warm up with a hearty and comforting bowl of smoky bacon and lentil soup, perfect for a chilly day. This recipe combines the rich flavors of smoked bacon with the natural sweetness of red lentils.
Ingredients:
– 1 pound smoked bacon, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup red lentils, rinsed and drained
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon; set aside.
3. Add the onion and garlic to the pot and cook until the onion is translucent.
4. Add the lentils, chicken broth, diced tomatoes, and thyme to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Stir in the cooked bacon and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Creamy Coconut Curry Lentil Soup
Warm up with this comforting and aromatic soup that combines the creamy richness of coconut milk, the comfort of lentils, and the warmth of curry spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little oil until softened.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add lentils, diced tomatoes, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40-50 minutes
Vegetarian Three-Bean Chili
A hearty and flavorful vegetarian chili that’s perfect for a cozy night in or a potluck gathering. This recipe combines three types of beans with aromatic spices and vegetables, making it a satisfying and nutritious meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups mixed beans (black, kidney, and pinto)
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in the mixed beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Moroccan Chickpea and Lentil Soup
This hearty soup combines the comforting flavors of Morocco with the nutritional benefits of chickpeas and lentils. Perfect for a chilly evening or a quick lunch, this recipe is easy to make and packed with fiber and protein.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the lentils, chickpeas, broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Slow Cooker 16-Bean Soup with Sausage
Warm up with this comforting slow cooker recipe that combines the flavors of sausage, beans, and vegetables.
Ingredients:
– 1 pound sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 cups mixed beans (such as kidney, black, pinto, and navy)
– 1 can diced tomatoes (14.5 oz)
– 4 cups chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Brown the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion, minced garlic, and red bell pepper to the skillet. Cook until the vegetables are tender.
3. Transfer the mixture to a 6-quart slow cooker. Stir in the mixed beans, diced tomatoes, chicken broth, and dried oregano.
4. Season with salt and pepper to taste.
5. Cover and cook on low for 8-10 hours or high for 4-6 hours.
French Lentil Soup with Herbs
French Lentil Soup with Herbs: A Hearty and Flavorful Classic
This classic French soup is a staple of comfort food, made rich with the flavors of sautéed onions, garlic, and fresh herbs. With red lentils as the base, this recipe is both nutritious and filling.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the lentils, broth, thyme, and rosemary; season with salt and pepper to taste.
4. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Black-Eyed Pea and Collard Greens Soup
This hearty soup is a staple of Southern cuisine, combining the creamy goodness of black-eyed peas with the earthy flavor of collard greens. Perfect for a cold winter’s day or a comforting pick-me-up any time of the year.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 bunch collard greens, chopped (about 4 cups)
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the soaked black-eyed peas, water, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
5. Stir in the chopped collard greens and continue to simmer for 10-15 minutes or until the greens have wilted.
6. Serve hot, garnished with a sprinkle of paprika if desired.
Cooking Time: 45-60 minutes
Thai Red Curry Bean Soup
This vibrant and flavorful soup is a twist on traditional Thai curries, blending the comforting warmth of red curry paste with the tender goodness of beans.
Ingredients:
– 1 can (14 oz) black beans, drained and rinsed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 2 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
3. Add black beans, vegetable broth, and coconut milk; bring to a simmer.
4. Reduce heat to low and let soup simmer for 20-25 minutes or until beans are tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Minestrone with Mixed Beans
This Italian-inspired soup is a flavorful blend of vegetables, beans, and pasta, perfect for a comforting meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, bell peppers)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked mixed beans (such as kidney, black, and cannellini)
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the mixed vegetables and cook until tender, about 5 minutes.
3. Stir in the diced tomatoes, cooked beans, pasta, vegetable broth, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pasta is al dente.
4. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Cuban Black Bean Soup with Lime
Cuban Black Bean Soup with Lime: A flavorful and aromatic soup that combines the richness of black beans with the brightness of lime, perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Freshly squeezed lime juice (2-3 tablespoons)
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
2. Add the soaked black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
3. Stir in freshly squeezed lime juice and adjust seasoning as needed.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
White Bean and Rosemary Soup
This hearty soup is perfect for a chilly winter’s day. The creamy texture of cannellini beans pairs beautifully with the earthy flavor of rosemary, making it a comforting and satisfying meal.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 4 cups chicken or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the soaked and drained cannellini beans, broth, rosemary, and garlic. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the beans are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
Cooking Time: 45-50 minutes
Spicy Chipotle Pinto Bean Soup
Warm up with this spicy and smoky pinto bean soup, infused with the bold flavors of chipotle peppers and a hint of cumin. Perfect for a cozy night in or a chilly day.
Ingredients:
– 1 can (15 ounces) pinto beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon ground cumin
– 1 bay leaf
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, or crushed tortilla chips for topping
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, chipotle pepper, and cumin. Cook for an additional minute.
3. Stir in pinto beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with your choice of toppings.
Cooking Time: 25-30 minutes
Greek Gigantes Bean Soup with Tomatoes
This hearty soup is a staple of Greek cuisine, made with large, tender beans and a rich tomato broth. Perfect for a cozy dinner or as a comforting meal to warm up on a chilly day.
Ingredients:
– 1 pound dried gigantes beans (or large lima beans), soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the soaked gigantes beans, chopped tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Serve hot, garnished with chopped parsley or dill if desired.
Cooking Time: 1 hour
Summary
Indulge in a warm and comforting bowl of bean soup with these 16 delicious recipes! From classic ham and bean to spicy Mexican black beans, Tuscan white beans with kale, and many more, there’s something for every taste. Enjoy hearty combinations like smoky bacon and lentils, creamy coconut curry lentils, or vegetarian three-bean chili. Explore international flavors like Moroccan chickpea and lentil, slow-cooked 16-bean soup with sausage, or Greek gigantes bean soup with tomatoes. Let the comforting aromas of these bean soups fill your kitchen and warm your heart!
