Wintery Dry Bean Soup
A hearty winter soup featuring a blend of dried beans, smoked sausage, and tomatoes, perfect for cold days and comforting meals with rich, smoky flavors.
Ingredients
Instructions
- Rinse the mixed dried beans thoroughly.
- Cover the beans with water, add salt, and soak overnight.
- Drain the beans and add 2 quarts of water along with the diced ham or sliced smoked sausage.
- Simmer the mixture for 2 1/2 to 3 hours until the beans are tender.
- Add chopped onion, minced garlic, chili powder, chopped tomatoes, and lemon juice to the soup.
- Simmer for an additional 45 minutes before serving.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery along with the onion. If you can't find mixed dried beans, any combination of your favorites will work. Adjust the chili powder to your taste; for a spicier kick, use smoked paprika. If you're short on time, canned beans can be used, but the soaking process enhances flavor and texture. This recipe is flexible and can be customized to suit your pantry staples.
Serving Suggestions
Serve the Wintery Dry Bean Soup with warm crusty bread or cornbread for a comforting meal. A side salad with a tangy vinaigrette can complement the richness of the soup. For a full meal, pair it with Creamed Ham And Asparagus, which adds a nice contrast. Garnish with fresh parsley or a dollop of sour cream for extra flavor.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. To reheat, thaw in the refrigerator overnight, then heat gently on the stove or in the microwave until warmed through. Add a splash of water if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Wintery Dry Bean Soup contains roughly 396 calories, with 19g protein, 71g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (76% of the Daily Value), iron (41% of the Daily Value), and protein (38% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2830mg per serving (123% 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. If you choose this route, skip the soaking step and reduce the cooking time. Add the canned beans during the last 30 minutes of cooking, just enough to heat them through and blend the flavors.
What types of beans work best for this soup?
Any combination of dried beans works well, but kidney, black, pinto, and navy beans are popular choices. Using at least seven varieties adds depth and texture to the soup. Be sure to rinse the beans thoroughly before soaking to remove any impurities.
How can I make this soup vegetarian?
To make a vegetarian version, omit the ham or sausage and replace the meat with additional vegetables like carrots, zucchini, or bell peppers. Consider adding smoked paprika for a similar depth of flavor. Vegetable broth can also be used instead of water for a richer taste.
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).