Best Bean Soup
A hearty, flavorful bean soup with tender navy beans, vegetables, and a savory tomato base, perfect for comforting meals and suitable for all seasons.
Ingredients
Instructions
- Soak the navy beans overnight in water.
- The next day, drain the soaked beans and cook them in their soaking water with enough additional water to cover for 1 hour over medium heat.
- Add diced potatoes, carrots, chopped onions, chopped or canned tomatoes, salad oil, and finely chopped garlic to the cooked beans.
- Cook the mixture for an additional hour or until all ingredients are tender.
- Season with salt and pepper to taste and serve.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before serving. If you don't have navy beans, great northern or cannellini beans work well as substitutes. You can add herbs like thyme or bay leaf for extra flavor. Consider incorporating leftover vegetables or even a splash of vegetable broth to enhance the taste. This recipe is also perfect for customizing with your favorite spices.
Serving Suggestions
Serve the bean soup with crusty bread or a side salad for a hearty meal. It pairs beautifully with Dream Easy Salad for a refreshing contrast. You can also garnish with fresh herbs, a drizzle of olive oil, or a dollop of sour cream for added richness. This soup makes an excellent lunch or dinner option and is perfect for meal prep.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, freeze individual portions in freezer-safe bags for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Best Bean Soup contains roughly 1106 calories, with 13g protein, 117g carbohydrates, and 67g fat. It is an excellent source of vitamin A (95% of the Daily Value), potassium (51% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 1166mg per serving (51% 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 use canned beans instead of dry beans?
Yes, you can use canned beans to save time. If using canned beans, skip the soaking and cooking steps. Drain and rinse the beans, then add them to the soup along with the vegetables, cooking until heated through.
How can I make this recipe vegetarian or vegan?
This bean soup is already vegan since it contains no animal products. Just ensure that the salad oil you use is plant-based and consider adding additional vegetables or spices for enhanced flavor.
What can I add for extra flavor?
To enhance the flavor, consider adding spices like cumin, smoked paprika, or a bay leaf during cooking. You can also stir in fresh greens like spinach or kale a few minutes before serving for added nutrition and color.
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).