Cranberry Bean Soup

Nutriscore Rating: 80/100

Cozy up with a hearty and nourishing bowl of Cranberry Bean Soup, an irresistible blend of wholesome ingredients and comforting flavors. Featuring the creamy richness of dried cranberry beans, this soup is slow-simmered with aromatic vegetables like onion, carrots, and celery, along with flavorful additions of garlic, thyme, and bay leaf. The savory base of vegetable broth and juicy diced tomatoes brings depth to every delicious spoonful. Finished with tender baby spinach and a burst of fresh parsley, this plant-based soup is as nutritious as it is satisfying. Perfect for chilly evenings or meal prepping, this one-pot wonder is easy to make and packed with protein, fiber, and plenty of soul-warming goodness. Serve it with a crusty slice of bread for the ultimate comfort food experience.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 cup dried cranberry beans
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup diced tomatoes (canned, with juices)
• 4 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped

📝 Instructions

9 steps

1. Rinse the cranberry beans thoroughly, then soak them in cold water for 6-8 hours or overnight. Drain and rinse before cooking.

2. In a large soup pot, heat the olive oil over medium heat.

3. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

4. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.

5. Add the drained cranberry beans, vegetable broth, diced tomatoes (with their juices), bay leaf, thyme, salt, and black pepper to the pot.

6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the cranberry beans are tender and creamy. Stir occasionally to prevent sticking.

7. Once the beans are cooked, add the baby spinach and let it wilt into the soup, about 3-4 minutes.

8. Remove the bay leaf from the pot and adjust seasoning with additional salt and pepper if needed.

9. Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy!

Nutrition Facts

1 serving (460.3g)

Calories		369
% Daily Value*
Total Fat		10.1 g	13%
	Saturated Fat	1.4 g	7%
	Polyunsaturated Fat	0.9 g
Cholesterol		0 mg	0%
Sodium		1207 mg	52%
Total Carbohydrate		56.2 g	20%
	Dietary Fiber	18.4 g	66%
	Total Sugars	9.7 g
Protein		16.6 g	33%
Vitamin D		0.0 mcg	0%
Calcium		165 mg	13%
Iron		5.1 mg	28%
Potassium		1537 mg	33%

*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.

Source of Calories

Fat: 362 cal (23.7%%)

Protein: 268 cal (17.5%%)

Carbs: 901 cal (58.8%%)