Quick Bean Soup
A hearty, flavorful bean soup with tender vegetables and a creamy texture, perfect for quick, comforting meals suitable for family dinners or casual gatherings.
Ingredients
Instructions
- In a 2-quart or larger pot, heat oil or butter over medium heat.
- Add chopped onion and chopped celery; cook until tender.
- Add diced carrot, diced potato, salt, pepper, chicken broth, water, and ketchup; cook until vegetables are tender.
- Pour one can of beans into a blender or mash until smooth.
- Add the mashed beans and the remaining beans to the pot with other ingredients.
- Stir well to combine everything.
- Add more liquid if needed to reach desired consistency.
- Serve hot.
Tips & Substitutions
For a creamier texture, blend both cans of beans instead of just one. You can substitute chicken broth with vegetable broth for a vegetarian option. Adding a bay leaf while cooking enhances the flavor. If you prefer a thicker soup, reduce the amount of water. For a spicy kick, a dash of hot sauce works well. This soup is versatile and can incorporate any leftover vegetables you have on hand.
Serving Suggestions
Serve the Quick Bean Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Easy Elegant Chicken Salad for a hearty lunch or dinner. Garnish with fresh herbs like parsley or a dollop of sour cream for added flavor. For a filling option, consider serving it with a slice of cornbread or crackers on the side.
Storage & Reheating
Leftover Quick Bean Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it has thickened too much. It can also be reheated in the microwave for quick meals, but stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Bean Soup contains roughly 2397 calories, with 10g protein, 82g carbohydrates, and 230g fat. It is an excellent source of potassium (27% of the Daily Value), dietary fiber (24% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2032mg per serving (88% 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 dried beans instead of canned?
Yes, you can use dried beans. Soak them overnight and cook until tender before adding them to the soup. Adjust the liquid accordingly as dried beans will absorb more water during cooking.
Is this soup freezer-friendly?
Absolutely! Quick Bean Soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I add to make this soup heartier?
To make the soup heartier, consider adding cooked sausage, diced ham, or even cooked quinoa. You can also increase the vegetable content with greens like spinach or kale, which will add nutrition and texture.
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).