Are you looking for a delicious, healthy, and surprisingly easy weeknight dinner? Look no further! This ten bean soup recipe is a fantastic option for those busy evenings when you crave a comforting, flavourful meal without spending hours in the kitchen. Packed with protein and fiber, this hearty soup is a perfect example of healthy meals made simple. It's also incredibly versatile; feel free to adjust the spices and ingredients to your liking. Let's dive in!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can mixed beans, drained and rinsed (cannellini, kidney, pinto, etc.)
- 1 (15-ounce) can great northern beans, drained and rinsed
- 1 cup dried beans (such as black beans, navy beans, or a mix), pre-soaked overnight
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic, oregano, basil, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant. This simple step builds the flavour base for your delicious soup.
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Add the liquids and beans: Stir in the crushed tomatoes and vegetable broth. Add the canned beans and pre-soaked dried beans. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the dried beans are tender. For quicker cooking, consider using a pressure cooker, reducing cooking time significantly.
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Season and serve: Season the soup with salt and pepper to taste. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. This simple garnish elevates the presentation and adds a fresh, vibrant element to the hearty soup.
Cooking Tips for the Best Ten Bean Soup:
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Soaking the beans: Soaking the dried beans overnight helps them cook faster and more evenly, resulting in a smoother texture. If you're short on time, you can quick-soak them by boiling them for 10 minutes before adding them to the soup.
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Don't be afraid to experiment: This recipe is a great starting point; feel free to add other vegetables like zucchini, bell peppers, or spinach. You can also adjust the spices to your liking. A dash of cumin or chili powder can add a wonderful depth of flavor.
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Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
Variations:
- Spicy Ten Bean Soup: Add a chopped jalapeño pepper or increase the amount of cayenne pepper for a spicier kick.
- Vegetarian/Vegan Ten Bean Soup: Ensure your broth is vegetable-based to maintain a vegetarian or vegan option.
- Hearty Ten Bean Soup: Add some cooked sausage, ham, or bacon for a richer, more protein-packed soup.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: Approximately 15-20 grams
- Fiber: Approximately 10-15 grams
This ten bean soup recipe is perfect for a quick and easy healthy meal. It’s a delicious and nutritious dish the whole family will enjoy. This simple recipe is an excellent addition to your repertoire of easy recipes, quick dinner ideas, and best recipes for homemade cooking. Enjoy!