Picture this: a chilly evening, a cozy blanket, and a steaming bowl of bean soup that warms you from the inside out. Whether you’re craving a quick weeknight dinner or a slow-simmered weekend comfort food, these hearty recipes are your ticket to delicious, soul-soothing meals. Let’s dive into these 18 cozy creations—your perfect bowl awaits!
Classic Ham and Bean Soup
Escape the winter chill with this hearty, comforting soup. It’s a simple one-pot meal that transforms humble ingredients into something deeply satisfying. Perfect for using up leftover holiday ham.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 large carrots, peeled and cut into 1/2-inch rounds
– 2 celery stalks, cut into 1/2-inch pieces
– 3 garlic cloves, minced
– 1 pound dried Great Northern beans, rinsed and picked over
– 1 meaty ham bone or 2 cups diced smoked ham
– 8 cups unsalted chicken stock
– 2 bay leaves
– 1 teaspoon dried thyme
– Kosher salt and freshly ground black pepper
– 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
1. Heat 1 tablespoon of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 finely diced yellow onion, 2 carrots cut into rounds, and 2 celery stalks; cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 pound of rinsed Great Northern beans, 1 ham bone or 2 cups diced smoked ham, 8 cups of unsalted chicken stock, 2 bay leaves, and 1 teaspoon of dried thyme to the pot.
5. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
6. Partially cover the pot and simmer gently for 2 to 2 1/2 hours, until the beans are completely tender and the soup has thickened slightly. Tip: Stir occasionally to prevent sticking on the bottom.
7. Remove the ham bone from the pot, if used. Let it cool slightly, then shred any meat from the bone and return the meat to the soup.
8. Discard the bay leaves. Season the soup with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and adjusting as needed. Tip: Season in stages, tasting after each addition, as the ham will contribute saltiness.
9. Stir in 1/4 cup of finely chopped fresh parsley just before serving. Tip: For a richer flavor, let the soup rest off the heat for 15 minutes before serving.
Savor the creamy texture of the tender beans against the smoky, savory depth of the ham. The broth is deeply flavorful yet clean, making it a perfect canvas for a drizzle of good olive oil or a sprinkle of red pepper flakes. Serve it with a thick slice of crusty, buttered bread for a complete, soul-warming meal.
Spicy Black Bean Soup
Vividly warming and deeply satisfying, this Spicy Black Bean Soup transforms pantry staples into a bold, nourishing meal. Its smoky heat builds gradually, balanced by earthy beans and bright garnishes for a comforting bowl that’s both simple and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeds removed and finely chopped
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups cooked black beans, drained and rinsed
– 4 cups low-sodium vegetable broth
– 1/4 cup fresh lime juice
– 1/2 cup fresh cilantro, chopped
– 1 avocado, diced
– 1/4 cup crumbled queso fresco
– 1/4 cup sour cream
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and chopped jalapeño; cook until fragrant, 1 minute.
4. Add the ground cumin, smoked paprika, and cayenne pepper; toast the spices for 30 seconds to deepen their flavor.
5. Pour in the drained black beans and low-sodium vegetable broth, scraping the bottom to incorporate any browned bits.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, allowing the flavors to meld.
7. Use an immersion blender to partially purée the soup, leaving about half the beans whole for texture—alternatively, transfer 2 cups to a countertop blender, blend until smooth, and return to the pot.
8. Stir in the fresh lime juice and half of the chopped cilantro; season with salt if needed.
9. Ladle the soup into bowls and top with diced avocado, crumbled queso fresco, sour cream, and the remaining cilantro.
Naturally creamy from the blended beans, this soup delivers a velvety base punctuated by whole beans for substance. The smoky spices and bright lime cut through the richness, while the cool garnishes add contrasting textures. For a creative twist, serve it over a scoop of cilantro-lime rice or with crispy tortilla strips for added crunch.
Vegetarian Lentil and Bean Soup
Gather your ingredients for a hearty, protein-packed soup that’s perfect for chilly evenings. This vegetarian lentil and bean soup comes together with minimal fuss, delivering deep, savory flavors and a satisfying texture. It’s a one-pot wonder that’s both nourishing and deeply comforting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 stalks celery, diced into ¼-inch pieces
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon crushed red pepper flakes
– 1 cup dried brown lentils, rinsed and drained
– 4 cups low-sodium vegetable broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 (15-ounce) can kidney beans, rinsed and drained
– 1 bay leaf
– 2 teaspoons fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh lemon juice
– ¼ cup finely chopped fresh flat-leaf parsley
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic, diced carrots, and diced celery, and cook until the vegetables begin to soften, about 5 minutes.
4. Add the smoked paprika, ground cumin, and crushed red pepper flakes, and toast the spices for 30 seconds until fragrant.
5. Pour in the rinsed brown lentils and stir to coat in the oil and spices.
6. Add the low-sodium vegetable broth, fire-roasted diced tomatoes with juices, rinsed cannellini beans, rinsed kidney beans, bay leaf, fine sea salt, and freshly ground black pepper.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 30 minutes.
8. Uncover the pot and continue simmering for an additional 10–15 minutes until the lentils are tender but not mushy and the soup has thickened slightly.
9. Remove the pot from the heat and discard the bay leaf.
10. Stir in the fresh lemon juice and finely chopped fresh flat-leaf parsley until fully incorporated.
11. Ladle the soup into bowls and serve immediately.
Serve this soup piping hot for the best flavor and texture. The lentils provide a hearty, earthy base, while the fire-roasted tomatoes and smoked paprika add a subtle, smoky depth. For a creative twist, top each bowl with a dollop of tangy Greek yogurt or a sprinkle of toasted pepitas for added crunch.
Creamy Chickpea and Bean Soup
You’ll crave this hearty, protein-packed soup on chilly evenings. Its velvety texture and aromatic spices make it both comforting and nourishing. This one-pot wonder comes together quickly for a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups low-sodium vegetable broth
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1/2 cup full-fat coconut milk
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup finely chopped fresh flat-leaf parsley
– Kosher salt, to taste
– Freshly ground black pepper, to taste
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 1 minute.
4. Add the ground cumin, smoked paprika, and cayenne pepper; toast the spices, stirring constantly, for 30 seconds to bloom their flavors.
5. Pour in the low-sodium vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add the drained and rinsed chickpeas, cannellini beans, and fire-roasted diced tomatoes with their juices.
7. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer.
8. Cover the pot and simmer for 25 minutes to allow the flavors to meld.
9. Remove the pot from the heat and stir in the full-fat coconut milk until fully incorporated.
10. Using an immersion blender, partially blend the soup directly in the pot until it reaches a creamy yet chunky consistency, about 5–7 pulses.
11. Stir in the freshly squeezed lemon juice and finely chopped fresh flat-leaf parsley.
12. Season with kosher salt and freshly ground black pepper to taste.
13. Ladle the soup into bowls and serve immediately.
Unbelievably creamy from the blended beans and coconut milk, this soup has a rich, smoky depth from the paprika and fire-roasted tomatoes. For a creative twist, top it with crispy roasted chickpeas or a dollop of garlicky herb oil. It pairs beautifully with crusty sourdough bread for dipping.
Smoky Bacon and Bean Soup
Meltdowns and cozy nights both deserve this smoky bacon and bean soup. Make it ahead for effortless comfort. It’s hearty enough to be a full meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 oz thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 1 tbsp tomato paste
– 1 tsp smoked paprika
– 6 cups low-sodium chicken stock
– 2 (15.5 oz) cans cannellini beans, drained and rinsed
– 1 bay leaf
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– Kosher salt and freshly ground black pepper
– 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
1. Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
2. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the diced onion, carrots, and celery to the hot bacon fat. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 8 minutes.
4. Stir in the minced garlic and cook until fragrant, about 1 minute.
5. Add the tomato paste and smoked paprika. Cook, stirring constantly, for 2 minutes to deepen the flavors and cook out the raw tomato taste.
6. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits (fond).
7. Add the drained cannellini beans and the bay leaf to the pot. Increase heat to high and bring the soup to a boil.
8. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot partially and cook for 25 minutes, allowing the flavors to meld.
9. Remove the pot from the heat. Discard the bay leaf. Using an immersion blender, pulse the soup 4-5 times to thicken it slightly while leaving most beans whole for texture.
10. Stir in the unsalted butter and heavy cream until fully incorporated and the soup is glossy.
11. Season the soup with kosher salt and freshly ground black pepper, tasting and adjusting carefully as the bacon adds saltiness.
12. Ladle the hot soup into bowls. Garnish each serving with the reserved crisp bacon and a sprinkle of fresh parsley.
Hearty and deeply satisfying, this soup boasts a velvety texture punctuated by whole beans and crisp bacon. The smoky paprika and rendered bacon fat create a rich, savory base that’s perfectly balanced by the fresh parsley. For a creative twist, serve it in a hollowed-out sourdough boule or top with a dollop of garlic-herb compound butter.
Minestrone with Kidney Beans
Perfect for chilly evenings, this hearty minestrone delivers robust flavor with minimal fuss. Packed with kidney beans and seasonal vegetables, it’s a one-pot meal that satisfies.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and cut into ½-inch dice
- 2 celery stalks, cut into ½-inch dice
- 3 garlic cloves, minced
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- 6 cups low-sodium vegetable broth
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 cups fresh baby spinach
- ¼ cup freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
- Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
- Add the finely diced yellow onion, diced carrots, and diced celery. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the hand-crushed San Marzano tomatoes and their juices, scraping the bottom of the pot to deglaze.
- Add the low-sodium vegetable broth, drained kidney beans, dried oregano, kosher salt, and black pepper. Bring to a boil.
- Reduce heat to maintain a steady simmer. Cover and cook for 20 minutes to allow flavors to meld.
- Uncover and add the ditalini pasta. Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente. Tip: For a thicker soup, mash a few beans against the pot’s side with a spoon.
- Stir in the fresh baby spinach and cook for 2 minutes until just wilted. Tip: Adding the spinach last preserves its vibrant color and nutrients.
- Remove from heat. Taste and adjust seasoning with additional salt if needed. Tip: Let the soup rest for 5 minutes off the heat; the flavors will intensify.
Rich, velvety broth coats the tender beans and perfectly cooked pasta. Serve it hot, topped with a generous sprinkle of Parmigiano-Reggiano and a drizzle of your best olive oil. For a creative twist, ladle it over a slice of toasted rustic bread in the bowl.
Cannellini Bean and Kale Soup
Escape the winter chill with this hearty, nourishing soup that balances creamy cannellini beans with earthy kale. It’s a one-pot wonder that delivers deep flavor with minimal effort, perfect for busy weeknights or cozy weekends. You’ll appreciate how the simple ingredients transform into something greater than the sum of its parts.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 stalks celery, diced into ¼-inch pieces
– 6 cups low-sodium vegetable broth
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 bunch lacinato kale, stems removed and leaves chopped into 1-inch ribbons
– 1 teaspoon dried thyme
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, as needed
– 1 tablespoon freshly squeezed lemon juice
– Grated Parmigiano-Reggiano cheese, for serving
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, to prevent burning.
4. Add the diced carrots and celery, cooking until they begin to soften, 5–7 minutes.
5. Pour in the low-sodium vegetable broth, scraping up any browned bits from the bottom of the pot for added flavor.
6. Stir in the drained and rinsed cannellini beans, dried thyme, and crushed red pepper flakes.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 20 minutes to allow the flavors to meld.
8. Add the chopped lacinato kale and simmer until the leaves are tender and vibrant green, 5–7 minutes.
9. Season with kosher salt and freshly ground black pepper, adjusting gradually to avoid over-salting.
10. Remove the pot from the heat and stir in the freshly squeezed lemon juice to brighten the flavors.
11. Ladle the soup into bowls and top with grated Parmigiano-Reggiano cheese.
Unbelievably creamy from the broken-down beans, this soup has a velvety texture that contrasts with the slight chew of the kale. The subtle heat from the red pepper flakes and the brightness of the lemon create a well-rounded, comforting flavor profile. For a creative twist, serve it with a drizzle of chili oil or alongside crusty, grilled sourdough bread.
Curried Red Bean Soup
Boldly spiced and deeply comforting, this curried red bean soup transforms humble ingredients into a vibrant meal. Its rich, velvety texture and aromatic warmth make it perfect for chilly evenings, delivering complex flavors with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons Madras curry powder
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans red kidney beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon freshly squeezed lime juice
– ½ cup fresh cilantro leaves, chopped
– Kosher salt, as needed
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in minced garlic and grated ginger; cook until fragrant, 1 minute.
4. Add Madras curry powder, ground cumin, and smoked paprika; toast spices while stirring constantly for 30 seconds to deepen their flavor.
5. Pour in vegetable broth, using a wooden spoon to scrape up any browned bits from the pot bottom.
6. Add drained red kidney beans and fire-roasted diced tomatoes with their juices; bring to a simmer.
7. Reduce heat to medium-low, partially cover, and simmer for 25 minutes to allow flavors to meld.
8. Stir in full-fat coconut milk and simmer uncovered for 10 minutes, until slightly thickened.
9. Remove from heat; stir in freshly squeezed lime juice and chopped cilantro.
10. Season with kosher salt incrementally, tasting after each addition until balanced.
This soup achieves a luxurious, creamy body from the blended beans and coconut milk, with the curry’s warmth balanced by bright lime and herbaceous cilantro. For a textural contrast, top with crispy chickpeas or serve alongside warm naan for dipping.
Three-Bean Chili Soup
Mighty and comforting, this three-bean chili soup delivers deep, smoky flavors with minimal effort. Perfect for chilly evenings or meal prep, it comes together in one pot with pantry staples. The combination of beans creates a satisfying texture that’s both hearty and nutritious.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound ground chuck (80/20 blend)
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can crushed tomatoes
– 4 cups beef stock
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 tablespoon apple cider vinegar
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly browned, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the ground chuck, breaking it up with a wooden spoon, and cook until no pink remains, 6–8 minutes.
5. Sprinkle the chili powder, ground cumin, and smoked paprika over the meat mixture, stirring to coat evenly, and toast for 1 minute to bloom the spices.
6. Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
8. Add the drained and rinsed black beans, kidney beans, and pinto beans, stirring to combine.
9. Simmer uncovered, stirring occasionally, until the flavors meld and the soup thickens slightly, 25–30 minutes.
10. Stir in the apple cider vinegar to brighten the flavors.
11. Season with kosher salt and freshly ground black pepper, adjusting to balance the acidity and richness.
12. Ladle the soup into bowls and serve immediately.
A robust, velvety broth envelops the tender beans, with the ground chuck adding savory depth. The smoked paprika imparts a subtle smokiness that complements the earthy cumin and chili powder. For a creative twist, top with a dollop of sour cream, shredded sharp cheddar, and a sprinkle of fresh cilantro, or serve alongside warm cornbread for dipping.
Moroccan Chickpea and Bean Soup
Just the hearty, spiced warmth you need on a chilly day, this Moroccan chickpea and bean soup comes together with pantry staples. It’s a deeply satisfying, one-pot meal that’s both nourishing and full of flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon ras el hanout spice blend
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 4 cups low-sodium vegetable broth
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup chopped lacinato kale, stems removed
– 1 tablespoon freshly squeezed lemon juice
– Kosher salt, to season
– Freshly cracked black pepper, to season
– ¼ cup chopped fresh cilantro, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 6–8 minutes.
3. Stir in the minced garlic and grated fresh ginger; cook until fragrant, about 1 minute. Tip: To prevent burning, keep the heat at medium and stir constantly.
4. Add the ras el hanout, ground cumin, smoked paprika, and cayenne pepper; toast the spices, stirring constantly, for 30 seconds to bloom their flavors.
5. Pour in the crushed tomatoes and scrape the bottom of the pot to deglaze any browned bits.
6. Add the low-sodium vegetable broth, drained chickpeas, and drained cannellini beans; stir to combine.
7. Increase the heat to high and bring the soup to a boil, which should take 4–5 minutes.
8. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes to allow the flavors to meld. Tip: A tight-fitting lid is crucial for retaining moisture and building depth.
9. Uncover the pot and stir in the chopped lacinato kale; simmer until the kale is wilted and tender, about 5 minutes.
10. Remove the pot from the heat and stir in the freshly squeezed lemon juice. Tip: Adding acid off the heat preserves its bright, fresh character.
11. Season the soup with kosher salt and freshly cracked black pepper, tasting and adjusting until balanced.
12. Ladle the soup into bowls and garnish each serving with the chopped fresh cilantro.
Fragrant and velvety, this soup boasts a rich, tomato-based broth that clings to the tender chickpeas and beans. The kale adds a pleasant, earthy chew, while the lemon and cilantro provide a vibrant, finishing lift. For a creative twist, serve it over a scoop of cooked couscous or with a dollop of harissa-spiked yogurt on the side.
Split Pea and Navy Bean Soup
On brisk winter days, nothing satisfies like a hearty bean soup. This split pea and navy bean version delivers deep flavor with minimal effort. It’s a one-pot wonder that improves overnight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 45 minutes
Ingredients
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch dice
– 2 celery stalks, cut into ¼-inch dice
– 3 garlic cloves, minced
– 1 cup dried green split peas, rinsed
– 1 cup dried navy beans, soaked overnight and drained
– 8 cups low-sodium vegetable broth
– 1 smoked ham hock
– 2 bay leaves
– 1 tsp dried thyme
– Kosher salt and freshly ground black pepper
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Heat extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion, diced carrots, and diced celery; sauté until vegetables soften and onions turn translucent, 8–10 minutes.
3. Stir in minced garlic and cook until fragrant, 1 minute.
4. Pour in rinsed split peas, soaked navy beans, low-sodium vegetable broth, smoked ham hock, bay leaves, and dried thyme.
5. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally to prevent sticking.
6. Remove ham hock; let cool slightly, then shred meat from the bone, discarding skin and fat.
7. Return shredded ham to the pot; season with kosher salt and freshly ground black pepper to desired level.
8. Stir in finely chopped flat-leaf parsley and simmer uncovered for 5 minutes to meld flavors.
9. Remove bay leaves before serving.
You’ll find the split peas break down into a velvety base while navy beans hold their shape for textural contrast. The smoked ham hock infuses a rich, savory depth that balances the earthy legumes. For a creative twist, top with crispy pancetta crumbles or serve alongside crusty sourdough brushed with garlic oil.
Lima Bean and Vegetable Soup
On brisk winter days, nothing satisfies like a hearty, nourishing soup. Lima Bean and Vegetable Soup delivers deep, savory flavors with minimal fuss. It’s a one-pot wonder that makes the most of humble ingredients.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into ½-inch pieces
– 2 celery stalks, diced into ½-inch pieces
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– 4 cups low-sodium vegetable broth
– 2 cups water
– 1 (16-ounce) bag frozen lima beans
– 1 (14.5-ounce) can diced tomatoes, with juices
– 2 cups fresh baby spinach
– 1 tablespoon fresh lemon juice
– Kosher salt and freshly ground black pepper
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the diced carrots and celery, and cook until the vegetables begin to soften, about 5 minutes.
5. Sprinkle in the dried thyme and smoked paprika, stirring to coat the vegetables evenly.
6. Pour in the low-sodium vegetable broth and water, then bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to medium-low, add the frozen lima beans and diced tomatoes with their juices, and simmer uncovered for 25 minutes.
8. Stir in the fresh baby spinach and cook just until wilted, about 2 minutes.
9. Remove the pot from the heat and stir in the fresh lemon juice.
10. Season the soup with kosher salt and freshly ground black pepper to your preference.
A velvety broth cradles tender lima beans and vibrant vegetables, creating a satisfying, rustic texture. The smoked paprika adds a subtle smokiness that complements the soup’s earthy base. For a creative twist, top each bowl with a dollop of herb-infused crème fraîche or serve alongside crusty, garlic-rubbed sourdough toast.
Slow Cooker Black-Eyed Pea Soup
You’ll find this slow cooker black-eyed pea soup delivers deep, smoky flavor with minimal hands-on effort. It’s a hearty, budget-friendly meal that practically cooks itself while you tackle the day. Perfect for chilly evenings or meal prep, it’s loaded with protein and fiber.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound dried black-eyed peas, picked over and rinsed
– 8 ounces smoked ham hock
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ½-inch dice
– 2 celery stalks, cut into ½-inch dice
– 3 garlic cloves, minced
– 6 cups low-sodium chicken stock
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 bay leaves
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
– ¼ teaspoon crushed red pepper flakes
– 2 tablespoons extra-virgin olive oil
– Kosher salt and freshly ground black pepper, as needed
– 2 tablespoons apple cider vinegar
– Fresh flat-leaf parsley, chopped, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, diced carrots, and diced celery; sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute. Transfer the vegetable mixture to the slow cooker.
4. Place the rinsed black-eyed peas, smoked ham hock, fire-roasted diced tomatoes with their juices, low-sodium chicken stock, bay leaves, smoked paprika, dried thyme, and crushed red pepper flakes into the slow cooker. Stir to combine.
5. Cover and cook on LOW for 8 hours, or until the black-eyed peas are tender and the ham hock meat is falling off the bone. Tip: Do not lift the lid during cooking to maintain consistent temperature.
6. Carefully remove the ham hock and bay leaves. Discard the bay leaves.
7. Once the ham hock is cool enough to handle, shred the meat from the bone, discarding any fat and the bone. Return the shredded meat to the soup.
8. Stir in the apple cider vinegar. Season with kosher salt and freshly ground black pepper to your preference. Tip: The vinegar brightens the flavors; add it off-heat to preserve its acidity.
9. Ladle the soup into bowls and garnish with chopped fresh flat-leaf parsley. Tip: For a thicker consistency, use a potato masher to lightly crush some of the peas directly in the cooker before serving.
This soup yields a rich, slightly thickened broth with tender peas and smoky shreds of ham. The fire-roasted tomatoes and smoked paprika lend a subtle charred sweetness, balanced by the bright finish of apple cider vinegar. Serve it over a scoop of creamy stone-ground grits or with a side of crusty sourdough for a complete, satisfying meal.
Southwestern Bean and Corn Soup
Just the thing for a chilly December day, this hearty soup brings bold Southwestern flavors to your table with minimal fuss. It’s a one-pot wonder that’s both nourishing and deeply satisfying, perfect for a quick lunch or a cozy dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans black beans, rinsed and drained
– 1 (15-ounce) can fire-roasted diced tomatoes, with juices
– 1 cup frozen sweet corn kernels
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro leaves, roughly chopped
– Kosher salt and freshly ground black pepper
– 1 ripe avocado, diced, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, and cook until fragrant, about 1 minute, to bloom the spices.
4. Pour in the low-sodium vegetable broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Add the rinsed and drained black beans, fire-roasted diced tomatoes with their juices, and frozen sweet corn kernels.
6. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer.
7. Cover the pot partially and simmer for 15 minutes to allow the flavors to meld.
8. Using an immersion blender, pulse the soup 3–4 times directly in the pot to thicken it slightly while leaving most beans and vegetables intact.
9. Stir in the heavy cream and simmer for an additional 5 minutes, uncovered, until the soup is heated through and slightly thickened.
10. Remove the pot from the heat and stir in the roughly chopped fresh cilantro leaves.
11. Season the soup to your preference with kosher salt and freshly ground black pepper.
12. Ladle the soup into bowls and garnish each serving with diced ripe avocado and a lime wedge on the side.
Lusciously creamy with a smoky, spicy backbone, this soup offers a satisfying contrast between the tender beans and the sweet pop of corn. Serve it with warm tortilla chips for added crunch or top with a dollop of sour cream to mellow the heat, making it a versatile centerpiece for any casual gathering.
French Onion and White Bean Soup
Yearning for a cozy, savory soup that warms from the inside out? This French onion and white bean soup delivers deep, caramelized flavor with a satisfyingly creamy texture. It’s a simple yet elegant dish perfect for chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 tablespoons clarified butter
– 2 large yellow onions, thinly sliced
– 1 teaspoon granulated sugar
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 4 cups low-sodium beef broth
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper
– 4 slices sourdough bread, toasted
– 1 cup shredded Gruyère cheese
Instructions
1. Heat clarified butter in a large Dutch oven over medium-low heat until shimmering.
2. Add thinly sliced onions and granulated sugar; cook, stirring occasionally, for 30 minutes until deeply caramelized and golden brown.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.
5. Pour in low-sodium beef broth and bring to a gentle simmer over medium-high heat.
6. Add drained cannellini beans, fresh thyme leaves, and freshly ground black pepper.
7. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
8. While soup simmers, toast sourdough bread slices until crisp and golden.
9. Ladle hot soup into oven-safe bowls, top each with a toasted sourdough slice, and sprinkle evenly with shredded Gruyère cheese.
10. Broil on high for 2–3 minutes until cheese is bubbly and lightly browned.
Notably rich and velvety, the soup boasts a savory depth from slow-caramelized onions, balanced by the creamy cannellini beans. For a creative twist, serve it in hollowed-out bread bowls or garnish with a drizzle of truffle oil just before serving.
Summary
Hearty bean soups are the ultimate comfort food for chilly nights. We hope this collection inspires you to warm up your kitchen and try a new favorite. Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to spread the cozy vibes!
