Money Saver Soup(Bean)
A hearty, budget-friendly bean soup packed with vegetables and herbs, perfect for cozy gatherings and suitable for vegetarians if bacon is omitted.
Ingredients
- 1 cup navy beans ⓘ
- 1/4 cup black-eyed peas ⓘ
- 1 cup carrots, diced
- 1 cup potatoes, diced ⓘ
- 1 cup celery, diced ⓘ
- 2 cups onions, diced ⓘ
- 2 garlic cloves, slivered ⓘ
- 3 tablespoons olive oil ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon thyme
- 1 tablespoon oregano ⓘ
- 1 pound home canned tomatoes ⓘ
- 2 slices raw bacon (optional) ⓘ
- 1 pinch rosemary (optional) ⓘ
Instructions
- Soak dried navy beans overnight in water to cover.
- Drain the soaked beans.
- Cook the beans in 6 cups of fresh water on simmer for 1 1/2 hours.
- Add all other ingredients to the pot.
- Simmer the soup for an additional 30 to 45 minutes until flavors meld and vegetables are tender.
- Serve hot. The soup freezes well and tastes even better the next day.
Tips & Substitutions
For a heartier soup, consider adding diced ham or sausage as a protein source. If you’re out of navy beans, pinto or kidney beans work well as substitutes. Fresh herbs can enhance the flavor, so feel free to use fresh thyme or oregano instead of dried. To save time, use pre-diced vegetables or frozen options.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil. It pairs beautifully with crusty bread or a simple side salad like the East Side Salad for a complete meal. For a comforting touch, offer grated cheese on the side for sprinkling over each bowl.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. When reheating, add a splash of water or broth to maintain the desired consistency and heat thoroughly on the stove.
Nutrition & Diet Analysis (per serving)
Each serving of Money Saver Soup(Bean) contains roughly 1176 calories, with 33g protein, 149g carbohydrates, and 54g fat. It is an excellent source of iron (127% of the Daily Value), dietary fiber (126% of the Daily Value), and vitamin C (115% of the Daily Value). Note that it is relatively high in sodium, at 1373mg per serving (60% 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 to save time. Drain and rinse them, then add them to the pot in step 4. Reduce the cooking time as the beans are already cooked, allowing the flavors to meld for about 20 minutes instead.
Is there a vegetarian version of this recipe?
Absolutely! Simply omit the bacon and use vegetable broth instead of water for cooking the beans. This will keep the soup flavorful while making it suitable for vegetarians and vegans.
How can I make this soup spicier?
To add some heat, incorporate diced jalapeños or a pinch of red pepper flakes when adding the vegetables. This will give the soup a nice kick without overpowering the other flavors.
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).