Bean Soup(6 Quarts)
A hearty and comforting bean soup with tender navy beans, savory tomato flavor, and aromatic seasonings, perfect for family meals and chilly days.
Ingredients
Instructions
- Soak the navy beans in water for 3 to 4 hours or overnight.
- Wash the soaked beans into a 6-quart stockpot and just cover with water.
- Add salt to taste, about 2 to 3 teaspoons.
- Cover with a lid and cook until the beans are tender, adding more water if necessary.
- Add enough milk to make the soup soupy.
- Stir in the diced onions.
- Add the diced celery or cooked spinach.
- Stir in the tomato soup, plain tomato juice, or catsup, using less of it.
- Sprinkle in Accent and garlic powder seasonings, about a teaspoon or more according to your preference.
- Simmer the soup for 20 to 30 minutes.
- If the milk doesn't thicken slightly, rub softened butter into the flour to make a paste.
- Add a bit of bean liquid and stir, then pour it back into the pot.
Tips & Substitutions
For enhanced flavor, consider adding smoked paprika or a bay leaf while cooking the beans. If you don't have navy beans, any white bean like cannellini or great northern can be used. For a creamier texture, substitute some milk with cream, or use a non-dairy alternative for a vegan version. Adjust the seasoning as needed to suit your taste preferences.
Serving Suggestions
This bean soup is delicious on its own but pairs beautifully with crusty bread or a fresh garden salad. Consider serving it with a dollop of sour cream or a sprinkle of fresh herbs like parsley for added flavor. For a complete meal, serve alongside a light pasta dish or a simple green vegetable, making it a hearty part of your vegetarian recipes.
Storage & Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or milk if it thickens too much. For longer storage, freeze the soup in portions for up to 3 months, then thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Soup(6 Quarts) contains roughly 490 calories, with 14g protein, 83g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (33% of the Daily Value), protein (28% of the Daily Value), and iron (28% of the Daily Value). Note that it is relatively high in sodium, at 2125mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bean soup in a slow cooker?
Yes, you can! After soaking the beans, add them to the slow cooker along with the other ingredients, cover with water, and cook on low for 6-8 hours or until the beans are tender. This method allows flavors to meld beautifully and is perfect for busy days.
What can I use instead of tomato soup?
If you don't have tomato soup, you can substitute with an equal amount of diced fresh tomatoes or use plain tomato juice for a lighter flavor. For a different twist, try adding some chopped bell peppers or a splash of hot sauce for a bit of heat.
How do I thicken the soup if it's too watery?
If your soup is too watery, you can create a thickening paste by mixing flour with a bit of bean liquid and stirring it back into the pot. Alternatively, you can blend a portion of the soup and mix it back in for a creamier texture without additional flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).