Red Bean Soup
Warm, hearty, and packed with nourishing flavors, Red Bean Soup is the ultimate comfort food that brings wholesome ingredients to your table. This satisfying recipe features tender, slow-simmered red beans paired with aromatic vegetables like onion, garlic, carrot, and celery, all enriched by the earthy depth of herbs like bay leaf and thyme. The use of vegetable broth creates a rich, savory base, while a quick blend at the end allows you to customize the texture to your liking—silky smooth or delightfully chunky. Perfect as a cozy weeknight meal or a comforting appetizer, this dairy-free and protein-packed soup is easy to prepare and ideal for feeding the whole family. Garnish with fresh parsley for a pop of color and serve it warm with crusty bread for an irresistible, soul-soothing dish!
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Recipe Information
Ingredients
- 1 cup dried red beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 stalk celery stalk, diced
- 4 cups vegetable broth
- 1 leaf bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Rinse the red beans thoroughly under cold water and soak them overnight in enough water to cover by at least 2 inches. Drain and rinse before cooking.
In a large pot, combine the soaked beans and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low. Cover and let simmer for 45 minutes, or until the beans are tender. Drain and set aside.
In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cooked beans along with the vegetable broth, bay leaf, and dried thyme. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 30-40 minutes, allowing the flavors to meld together.
Remove the bay leaf and season the soup with salt and black pepper. Taste and adjust seasoning as needed.
For a creamier texture, use an immersion blender to partially blend the soup, or transfer a portion to a blender and puree, then stir it back in.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 29.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5362 mg | 114% | |
*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.
