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Bean soup is a dish that is as old as the beans themselves. The first bean soup recipes were probably created by the ancient Greeks and Romans, who were the first to cultivate beans on a large scale. Bean soup recipes became more common in Europe during the Middle Ages, when beans were a staple food of the poor. Bean soup was introduced to America by the early settlers, who made it with the beans they had brought with them from Europe.
Bean soup recipes vary widely, depending on the region and the ingredients available. In America, the most popular bean soup recipes are made with navy beans, great northern beans, or Lima beans. Other common ingredients in American bean soup recipes include ham, bacon, onions, carrots, celery, and garlic. Tomatoes, potatoes, and corn are also sometimes added to bean soup.
Bean soup is a hearty and filling dish that is perfect for a winter day. It is also a relatively inexpensive dish to make, which makes it a great option for budget-minded cooks. Whether you are looking for a simple bean soup recipe or a more elaborate one, there is sure to be a bean soup recipe that will suit your needs.
Making bean soup is a simple and delicious meal that can easily be customized to your tastes. When making bean soup, make sure to soak the beans overnight or for at least 8 hours to ensure they are fully hydrated and will cook evenly. Additionally, sautéing the vegetables in olive oil before adding them to the soup will help create a richer flavor. Finally, for a heartier soup, you can add some diced potatoes and a bit of diced ham or bacon. Overall, making bean soup is a great way to enjoy a delicious meal.
Bean soup is a nutritious, healthy meal option. It is low in fat and high in fiber, protein, and vitamins. Beans are a good source of complex carbohydrates and provide essential minerals like iron, magnesium, and zinc. When combined with other nutrient-rich ingredients like vegetables, legumes, and herbs, bean soup can make a balanced and nutritious meal.
Vinegar is added to bean soup to give it a more complex flavor. The acidity from the vinegar helps to balance out the strong and sometimes bitter flavors from the beans and other ingredients. Additionally, vinegar can help to break down starches in the beans, making them more tender and easier to digest.
Ingredients: -2 tablespoons olive oil -1 onion, diced -2 cloves garlic, minced -2 stalks celery, diced -1 carrot, diced -1 teaspoon dried thyme -1 bay leaf -1 (15 ounce) can diced tomatoes -1 (15 ounce) can kidney beans, drained and rinsed -4 cups vegetable broth -1/2 teaspoon black pepper -1/4 teaspoon salt -1/4 teaspoon smoked paprika -1/4 cup chopped fresh parsley Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. 2. Add the thyme, bay leaf, tomatoes, beans, broth, black pepper, salt and smoked paprika. Bring the soup to a boil, reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. 3. Remove the bay leaf and stir in the parsley. Serve the soup warm. Enjoy!
Bean soup can be thickened by pureeing some of the beans and stirring them back into the pot, adding a small amount of flour or cornstarch to thicken the sauce, or by adding a starchy vegetable such as potatoes, carrots, or winter squash.
Beans are not considered to be inflammatory. In fact, they are often recommended as part of an anti-inflammatory diet because they are high in fiber, vitamins, and minerals, and they contain compounds that may help reduce inflammation in the body.
The healthiest beans to cook are black beans, kidney beans, and chickpeas. These beans are packed with fiber and plant-based protein, making them a great addition to any meal. They are also a good source of vitamins and minerals such as iron, zinc, and magnesium.
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