Baked Bean Style Bean Soup
Warm, hearty, and bursting with comforting flavors, this Baked Bean Style Bean Soup is the ultimate cozy meal for any day of the week. Made with tender navy beans (dried or canned for convenience) and a medley of aromatic vegetables like onion, carrot, and celery, this soup is infused with the rich sweetness of molasses and a smoky kick from paprika. A splash of apple cider vinegar adds a tangy balance, while mashing some of the beans creates a thick and satisfying texture. Simmered in a flavorful vegetable broth with hints of cumin and bay leaf, this wholesome soup is perfect for family dinners or meal prep. Garnish with fresh parsley for a burst of color and serve it hot with crusty bread for a full-flavored experience. Packed with nutrition and big on flavor, this bean soup recipe is a must-try for chilly nights!
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Recipe Information
Ingredients
- 1 cup (or 2 cans, drained and rinsed) dried navy beans (or canned navy beans)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
If using dried navy beans, soak them overnight in water, then drain and rinse. Cook the beans in a pot of boiling water for about 45 minutes, or until tender. If using canned beans, skip this step.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and well combined.
Pour in the vegetable broth and add the cooked navy beans (or the canned beans). Stir to combine.
Add the smoked paprika, ground cumin, molasses, apple cider vinegar, bay leaf, salt, and black pepper. Mix well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
Remove the bay leaf and use a potato masher or the back of a spoon to mash a portion of the beans in the pot. This will help thicken the soup while leaving some beans whole for texture.
Taste and adjust the seasoning with more salt or pepper, if necessary.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 12.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
