Description
A hearty and nutritious bean soup that’s easy to make and perfect for any meal.
Ingredients
Scale
- 1 cup dried beans (black, pinto, or kidney)
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 bay leaf
Instructions
- Rinse the beans and soak them overnight in water.
- Drain and rinse the beans again before cooking.
- Heat olive oil in a large pot and sauté onion, garlic, carrot, and celery until softened.
- Add the beans, vegetable broth, salt, pepper, cumin, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1-1.5 hours until beans are tender.
- Remove the bay leaf before serving.
Notes
- Soaking beans reduces cooking time.
- Add more broth if the soup thickens too much.
- Garnish with fresh herbs before serving.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bean soup, vegetarian, healthy, easy recipe