Dry Bean Soup
Hearty dry bean soup enriched with ham or beef, tomatoes, and spices, perfect for comforting family dinners or meal prep with bold flavors and wholesome ingredients.
Ingredients
Instructions
- Wash the mixed dry beans, place in a large kettle, cover with water, add 2 tablespoons of salt, and soak overnight.
- Drain the soaked beans.
- Add 2 quarts of water, the ham hock or browned ground beef with fat removed to the kettle.
- Cook all day in a crockpot or simmer on low heat on the stove.
- Add the remaining ingredients: beef broth, tomato sauce, chopped onion, whole tomatoes, chili powder, garlic powder, and lemon juice.
- Simmer the soup for at least 30 minutes before serving.
Tips & Substitutions
For added flavor, consider using smoked turkey instead of ham hock. If you prefer vegetarian options, replace the meat with sautéed mushrooms or a dash of liquid smoke. Soaking beans overnight is crucial for even cooking; if you're short on time, a quick soak method can be used. Always adjust seasoning to your taste, especially when using canned products.
Serving Suggestions
Serve the dry bean soup with crusty bread or over a bed of Flavorful Rice for a hearty meal. Garnish with fresh herbs like parsley or cilantro for a pop of color. This dish pairs beautifully with Baked Corned Beef And Cole Slaw for a satisfying dinner that balances flavors.
Storage & Reheating
Leftover dry bean soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in portions. To reheat, thaw overnight in the fridge and warm on the stove over low heat, adding a splash of water if it’s too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Dry Bean Soup contains roughly 327 calories, with 6g protein, 44g carbohydrates, and 15g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 605mg per serving (26% 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, but omit the soaking and cooking steps. Use about 4-5 cups of canned beans and add them towards the end of cooking to heat through. Adjust the liquid since canned beans are already cooked and may add extra moisture.
How can I make this recipe spicier?
If you enjoy heat, add diced jalapeños or a teaspoon of cayenne pepper to the soup along with the other spices. You can also serve with hot sauce on the side for those who want to spice it up individually.
What can I serve with dry bean soup?
This soup pairs well with a simple side salad or cornbread. For a heartier meal, consider serving it alongside roasted vegetables or a classic grilled cheese sandwich. It’s versatile and complements many sides.
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).