Bean Soup Recipe
Beans have been cultivated for thousands of years and are a staple in many cuisines around the world. The origins of bean soup can be traced back to ancient civilizations, where it was a common meal among the Greeks and Romans. In Europe, bean soup gained popularity during the Middle Ages as a nutritious and affordable dish. Today, bean soup is enjoyed globally, with each region adding its unique twist to the recipe.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Ladle
Ingredients
- 1 cup dried beans (such as navy, kidney, or black beans), soaked overnight
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups spinach or kale, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Beans: Drain and rinse the soaked beans. Set them aside.beans.
- Sauté vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are tender.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, bay leaf, dried thyme, and paprika. Cook for another 2 minutes.
- Add Broth and Beans: Pour in the vegetable or chicken broth and add the drained beans. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour and 15 minutes, or until the beans are tender.
- Season to Taste: Remove the bay leaf and season the soup with salt and pepper to taste. If using, add the chopped spinach or kale and cook for another 5 minutes, until the greens are wilted.
- Finish with Lemon Juice: (Optional) Stir in the lemon juice for a burst of freshness before serving.
- Serve: Ladle the hot soup into bowls and enjoy with crusty bread or a side salad.