Classic Bean Soup

This classic bean soup recipe is smoky and irresistibly satisfying! It’s quick and easy in just over 30 minutes.

Here’s a cozy bowl that’s so filling and satisfying you’ll never want to put your spoon down. try that Smoked Bean Soup! Make room in your heart for this recipe because this one blinds. Kidney beans and kidney beans swim in a hearty, smoky broth of fire-roasted tomatoes that has just the right glossy texture. It uses canned beans, but tastes like it’s been simmering all day. Every silky, smoky dollop is a slice of heaven. (Plus, it saves a lot too!)

Ingredients of this bean soup

Of course, there are bean soups made with dried beans and slow cooker recipes that will simmer for hours. (You know, the ham leg kind?) We love these, but we also love quick and easy soups that require little forethought. This classic bean recipe takes just over 30 minutes and 3 cans of beans. Here’s what you need:

• Canned White Beans
• Canned Red Beans
• Roasted Tomatoes (Important: see notes below)
• Vegetables: yellow onion, carrots, celery, garlic
• olive oil
• vegetable soup
• Spices: smoked paprika, cumin, fennel seeds and salt

Smoked paprika is the key to flavor here! It’s a Spanish version of paprika, often referred to as allspice, that adds a smoky flavor to dishes. This recipe is worth picking up a bottle for and you can use it in these smoked paprika recipes. Fennel seeds are also important as they produce a meaty flavor.

Notes on beans

Different types of beans work in this mixed bean soup recipe: three 15-ounce cans of beans will do! You can also use any cooked beans you have on hand. But we have some tips for the type of bean you use here:

• White beans are worth seeking out: their small size and buttery flavor contrast well with larger kidney beans. You can substitute the cannellini, but they can taste big and starchy. Consider using a smaller bean like pinto or black beans instead.
• Red beans Add a nice contrast in color and size. When substituting other types, consider these contrasts.
• You can also use dried cooked beans. Don’t use them dry in the soup: cook them first! A 15-ounce can is equivalent to 1½ cups of cooked beans, so use 4½ cups total.

Find fire roasted tomatoes for better flavor

The best secret of this bean soup besides the delicious combination of spices? Roasted Tomatoes. This tomato variety adds an enormously sweet flavor to soups and sauces straight from the can. Here’s what you should know about this strain:

• Roasted Tomatoes are a type of canned tomatoes that are roasted over a flame before canning. They are sold by several different brands; look for them in the canned tomatoes section of your local grocery store. We love Muir Glen.
• Fire roasted tomatoes taste sweet straight out of the can. That means you can make them in less time, which is always a plus in our book!
• Can’t find them? Use the highest quality canned tomatoes you can find. Simmer 5-10 minutes longer than below and you may consider adding 1 tsp sugar to round out the flavor.

store leftovers

This bean soup recipe keeps very well! Once you’ve cooked, you can Can be stored in the fridge for up to 3 days. The taste will get better over time! (We ate this for days and it still tasted tastier and more delicious.) You can too freeze it for up to 3 months.

Side dishes for bean soup

Got a big pot of bean soup? There are many side dishes that can be served with a soup to turn it into a meal, from crisp, fresh salads to bread or muffins. Here are some favorite ideas:

More bean soup recipes

Many types of beans make a great soup: from black to white to chickpeas! Here are some of our best bean soup recipes:

This bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.