Description
A hearty and nutritious bean soup that is easy to make.
Ingredients
Scale
- 1 cup dried beans
- 6 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 bay leaf
Instructions
- Rinse and soak the dried beans overnight.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until soft.
- Add garlic, cumin, and paprika. Cook for 1 minute.
- Add soaked beans, vegetable broth, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours.
- Remove bay leaf and adjust seasoning before serving.
Notes
- Use canned beans for a quicker option.
- Feel free to add other vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean soup recipes