The healthy bean soup recipe is thick, smoky, and filling. It’s the perfect meal for a cold day! The easy 15 bean soup can be made on the stove, in the slow cooker, or in an Instant Pot, so you can choose the method that works best for you.
There’s nothing worse than sitting down to a comforting bowl of bean soup, only to discover it’s disappointingly bland. Without rich flavor, this classic dish just doesn’t satisfy So what’s the secret to boosting a boring bean soup and making it crave-worthy? Read on for my simple tricks to pack bean soup with more depth, dimension and deliciousness
Start With Aromatic Ingredients
The foundation of great flavor is aromatic ingredients, Here are some to include from the beginning when cooking bean soup
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Onions Diced onions lend a savory, sweet base Cook them until softened and translucent
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Garlic: Minced or crushed garlic provides a punch of flavor. Add it just before the onions finish.
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Carrots and celery: These classic soup vegetables add subtle sweetness and herbal notes when cooked down.
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Bay leaves: Just one or two bay leaves infuse the broth with woodsy flavor. Discard before serving.
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Herbs: Chopped fresh herbs like rosemary, oregano and thyme contribute complexity.
Letting these aromatics simmer in the broth allows their essence to permeate the beans, giving a flavor boost from the start.
Layer in Delicious Seasonings
Once the base flavors develop, it’s time to add seasoning. Here’s how to make bean soup irresistible:
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Salt: Getting the salt level just right is key – undersalting leads to blandness. Add a bit at a time, tasting frequently.
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Black pepper: Fresh cracked pepper lends a little heat and spice. Add to taste.
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Smoked paprika: This spice is magic – just a pinch provides a smoky edge with subtle sweetness.
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Cumin: Toasty cumin complements beans perfectly. Start with 1⁄2 teaspoon and add more to suit your taste.
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Chili powder: For a touch of heat, a small dash of chili powder packs a punch.
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Parsley: Fresh chopped parsley brightens flavor at the end with herbal freshness.
Include Umami-Rich Ingredients
Ingredients naturally high in umami can make bean soup mouthwateringly savory. Consider adding:
- Diced ham or bacon
- Chopped mushrooms
- Caramelized onions
- Roasted garlic
- Tomato paste
- A splash of red wine
As these ingredients simmer in the broth, they amplify the rich, meaty flavors that make bean soup so satisfying.
Brighten With Acid
A squirt of acidity helps intensify flavor and makes bean soup really sing. Liven up your pot with:
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Lemon juice – Brightens and deepens other flavors
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Wine vinegar – Adds tangy complexity
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Tomatoes – Fresh or canned tomatoes cut blandness
Don’t be shy with the acid – starting with a tablespoon and adding more to taste prevents a flat, one-note broth.
Finish With Creamy Extras
Finally, a dollop or drizzle of richness at the end pulls your soup together:
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Heavy cream – Swirl into individual bowls for elegance
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Cheese – A garnish of shredded cheese adds richness
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Yogurt – A spoonful blended in the pot gives a tangy creaminess
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Olive oil – Drizzle over bowls for a velvety touch
Perfectly Flavorful Bean Soup
With these easy additions at each cooking stage, I guarantee your bean soup will transform from bland to full of robust flavor. Don’t settle for boring – try these tips for bean soup that’s packed with taste. Your family will be begging for seconds!
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How to Make Bean Soup in a Crock Pot
The full slow cooker instructions are included in the recipe below. This soup is great because you can start it in the morning and have a quick dinner when you get home at night. The soup cooks on LOW for 8-10 hours.
Again, the full instructions are included in the recipe below. The best thing about the pressure cooker is that it only takes 30 minutes to cook the soup. Don’t forget to soak the beans first, though!.
There are a few of ways to thicken the soup. First, remove the lid towards the end of the cooking time. This will allow some of the liquid to evaporate, thickening the broth. If you want to make the soup smoother, you can use an immersion blender or the back of a spoon to mash some of the beans. The mashed beans and veggies will thicken the broth nicely!.
Finally, if you have time, prepare the soup in advance. It just gets better as it sits and the flavors come together. It will also thicken as it cools.
Pair the soup with any of these easy sides for a cozy and delicious winter meal:
Preparation and Storage Tips
- How to Store It: The soup can be kept in the fridge for three to four days in an airtight container. It’s a great make-ahead option for busy weeks.
- How to Freeze: This is a great meal to make ahead of time and freeze. Make a big pot and store any extras in the freezer for a quick lunch or dinner. Allow the soup to cool to room temperature. The soup can be frozen for up to three months if it is kept in a container that doesn’t let air in. Thaw in the fridge overnight before reheating.
- To heat the soup again, put it in a pot and heat it over a low flame until it’s hot all the way through. You can also microwave individual bowls for about 1-2 minutes.
- If you’d rather use canned beans, try this simple ham and bean soup recipe.
- If you forgot to soak your beans, you can still make the soup with dried beans, but you will need to simmer it for longer so the beans have time to get soft. Some people also add water to the pot as the beans cook and get bigger.
- This is our favorite bean soup with ham bone recipe.
- You can use regular diced tomatoes or any other canned tomatoes you like. I used petite diced tomatoes because the kids like the smaller bites.
- Add a lot of Cajun or Creole seasoning and diced green bell pepper to bean soup to make it Cajun.
- Instead of ham, use ground beef, bacon, chicken, sausage, or sausage to add extra protein and flavor.
- Just before you serve, add fresh spinach or kale to make it more vegetable-packed. Give the greens time to wilt in the hot soup.
- Instead of chicken broth, use vegetable broth to make bean soup that doesn’t have meat in it. Leave out the ham and add an extra quarter cup of dried beans. It’ll still taste great! Add cumin, salt, pepper, or other spices to taste to make it taste even better.
- If possible, make this soup 1-2 days in advance. It tastes better after being in the fridge for a while, and it will get much thicker as it cools!
- There isn’t much salt in this recipe because ham is already pretty salty. Feel free to add more salt and pepper to the soup after it’s done cooking. You can always add more salt, but don’t make it too salty.
- For a spicy touch, add a pinch of cayenne or red pepper flakes that have been crushed.
- Put fresh herbs on top or add more herbs and seasoning to the pot. Good options include parsley, thyme, oregano, basil, cilantro, and rosemary. A little sour cream or freshly grated Parmesan cheese is also a nice touch to finish it off.
Black Bean Soup (healthy & easy dinner idea)
FAQ
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