End Of Season Bean Soup
A hearty, flavorful bean soup featuring garden beans, fresh vegetables, and aromatic herbs, perfect for cozy gatherings and vegetarian meals.
Ingredients
Instructions
- Soak the dried garden beans overnight or for at least 8 hours.
- Drain and rinse the soaked beans.
- In a large pot, combine the beans with enough water to cover and bring to a boil. Simmer until beans are tender, about 1 hour.
- While beans are cooking, prepare the vegetables: peel and chop carrots, dice celery stalks, and chop onions and garlic.
- In a separate pan, sauté onions and garlic until translucent.
- Add carrots and celery to the sauté and cook for another 5 minutes.
- Add the cooked vegetables, diced tomatoes or fresh tomatoes, red peppers, and basil to the beans.
- Simmer the soup for an additional 30 minutes to allow flavors to meld.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For added depth, consider incorporating smoked paprika or a bay leaf during cooking. You can substitute any beans you have on hand, such as navy or black beans. Fresh herbs like thyme or oregano can replace basil if desired. If you prefer a thicker consistency, use an immersion blender to puree a portion of the soup.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Mediterranean recipes like Pastitso or Zuppa Di Ceci. For a garnish, sprinkle fresh parsley or a dollop of sour cream on top. A drizzle of olive oil enhances the flavors before serving.
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 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat on the stovetop over low heat, adding a bit of water if needed to loosen the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of End Of Season Bean Soup contains roughly 686 calories, with 18g protein, 82g carbohydrates, and 32g fat. It is an excellent source of protein (35% of the Daily Value), vitamin C (35% of the Daily Value), and iron (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1276mg per serving (55% 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 dried beans?
Yes, you can use canned beans for a quicker version. Drain and rinse them, then add them to the soup in the last 15 minutes of cooking to heat through. This will reduce the overall cooking time significantly.
What can I add to make this soup heartier?
To make the soup heartier, consider adding diced potatoes, cooked sausage, or even quinoa. These additions will enhance the texture and protein content, making it a more filling meal.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just ensure it's cooled before transferring to freezer-safe containers. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop for the best results.
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).