Country Bean Soup
Warm up with a bowl of hearty and nourishing Country Bean Soup, a rustic recipe packed with wholesome, plant-based goodness. Featuring a medley of dried mixed beans, fresh vegetables like carrots, celery, and spinach, and seasoned with fragrant herbs and spices, this soup is a comforting blend of textures and flavors. Simmered to perfection in a robust vegetable broth with the added tang of diced tomatoes, it’s a protein-rich, fiber-filled meal that’s perfect for cozy evenings. Ready in just over 90 minutes, this easy-to-make soup is ideal for meal prep or feeding a hungry crowd, yielding six generous servings. Serve it piping hot with some crusty bread or a crisp green salad for a satisfying, nutrient-packed dinner. Don’t forget the final touch of fresh parsley for a burst of color and flavor!
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Recipe Information
Ingredients
- 2 cups dried mixed beans
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 8 cups vegetable broth
- 1 15-ounce can canned diced tomatoes (with juice)
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach or kale
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the dried beans thoroughly under cold water, then place them in a large bowl. Cover the beans with water and allow them to soak overnight or for at least 8 hours. Drain and rinse before using.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the soaked and drained beans to the pot along with the vegetable broth, canned diced tomatoes (with their juice), bay leaf, thyme, oregano, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 75-90 minutes, stirring occasionally, until the beans are tender.
Once the beans are fully cooked, remove the bay leaf. Stir in the baby spinach or kale and allow it to wilt for about 2-3 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley. Enjoy your hearty Country Bean Soup with a side of crusty bread or a green salad.
Nutrition Facts
Calories |
2523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7147 mg | 311% | |
| Total Carbohydrate | 405.9 g | 148% | |
| Dietary Fiber | 94.0 g | 336% | |
| Total Sugars | 49.9 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 9766 mg | 208% | |
*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.
