Winter Day Bean Soup
A hearty and nutritious bean soup perfect for cold winter days. Rich in flavors from garlic, onion, and aromatic spices like basil and curry powder, it offers a comforting blend of legumes and vegetables. Ideal for vegetarians or anyone seeking a warm, wholesome meal.
Ingredients
Instructions
- Combine the stock or water, mung beans, split peas, limas, grated carrot, diced potato, and tamari or soy sauce in a soup pot; bring to a boil and cook for 10 minutes.
- Meanwhile, sauté the diced onion, crushed garlic, bay leaf, basil, and curry powder in a separate pan until the onion is clear.
- Add the sautéed mixture to the soup pot.
- Simmer the soup for 1 1/2 hours.
- Serve the soup over toasted French bread.
Tips & Substitutions
For added depth, consider incorporating smoked paprika or a splash of lemon juice to brighten the flavors. If you don’t have mung beans, you can substitute with lentils or chickpeas. Adjust the spices according to your preference; more curry powder will add warmth, while additional basil can enhance freshness. For a heartier version, add more vegetables like zucchini or bell peppers.
Serving Suggestions
This hearty bean soup is perfect served over toasted French bread for a rustic touch. Accompany it with a simple side salad dressed with Good French Dressing for a refreshing contrast. For an extra layer of flavor, sprinkle with fresh herbs before serving, or pair it with a slice of crusty bread for dipping. Enjoy it alongside Peach Strawberry Soup for a delightful meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm on the stove over low heat, adding a splash of water or stock if the soup thickens. You can also reheat in the microwave, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Day Bean Soup contains roughly 453 calories, with 15g protein, 73g carbohydrates, and 15g fat. It is an excellent source of vitamin A (84% of the Daily Value), dietary fiber (75% of the Daily Value), and iron (53% of the Daily Value). Note that it is relatively high in sodium, at 1628mg per serving (71% 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 make this bean soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully, resulting in a rich and hearty soup.
What can I use instead of split peas?
If you don't have split peas, you can substitute with additional mung beans or lentils. Both options will provide a similar texture and absorb the flavors of the soup well. Just keep an eye on the cooking time, as lentils may cook faster than split peas.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or microwave, adding a bit of water if necessary.
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).