Classic Bean Soup
This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.
- Prep
- 10 min
- Cook
- 23 min
- Total
- 33 min
- Yield
- 6
Ingredients 13
- 3 tablespoons olive oil
- 1 medium yellow onion, small diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 4 large garlic cloves, minced
- 28 -ounce can crushed fire roasted tomatoes
- 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
- 1 15-ounce can kidney beans, drained
- 1 quart vegetable broth
- 2 tablespoons smoked paprika***
- ½ teaspoon cumin
- 1 teaspoon fennel seeds
- 2 teaspoons kosher salt
Method 2
- 01
In a large pot or Dutch oven over medium heat, add the olive oil. Sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
- 02
Add tomatoes, drained beans, vegetable broth , smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt . Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.
Provenance
- recipe-clones/acouplecooks-data
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