Basic Bean Soup

If there was ever a category of soups that can be made successfully from water and one other ingredient, this is it. Legumes work as a thickener, add distinct textures and tastes, and are filling. Some soups call for cooking raw beans in the soup pot, so their broth is integral to the soup; this is the most nutritious and flavorful option. Other recipes add already-cooked beans. Most recipes and variations explain how to make the soup using either method. I’m not a fan of super-thick bean soups, in which the texture overrides the flavor and of which a cup leaves you too full for the rest of your meal. But if it’s thick soup you’re after, either decrease the amount of stock or water in these recipes by 1/2 cup or so or toss in another handful or two of beans.

You can make any legume a soup with this recipe. Some will take longer to cook than others (and will need more stock or water), but the recipe is universal.

MAKES: 4 servings

TIME: 1 to 2 hours, depending on the bean

INGREDIENTS:

• 1 1/2 cups dried beans, washed, picked over, and soaked if time allows
• 6 cups vegetable, chicken, or beef stock (or water), or more as needed
• 1 medium onion, chopped
• 1 medium to large carrot, chopped
• 1 celery stalk, chopped
• 2 bay leaves
• 1 teaspoon fresh thyme leaves or a pinch of dried thyme
• Salt and freshly ground black pepper
• Chopped fresh parsley leaves for garnish (optional)

INSTRUCTIONS:

1. If you soaked the beans, drain them. In a large, deep pot over medium-high heat, add the beans, stock (or water), chopped onion, carrot, celery, bay leaves, and thyme.
2. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, until the beans are very soft, for at least 1 hour. Add more liquid as necessary to maintain a soupy consistency.
3. Once the beans are tender, season the soup with salt and pepper to taste. If desired, you can use an immersion blender or a regular blender to purée the soup until smooth.
4. If storing, you can refrigerate the soup, covered, for up to 2 days. Reheat before serving.
5. Serve the bean soup hot, garnished with chopped fresh parsley leaves, if desired.

TIPS FOR BEAN SOUP:

• Soak the beans: If time allows, soak the dried beans overnight or for a few hours before cooking. This can help reduce cooking time and improve the texture of the beans. However, if you’re short on time, you can still cook the beans without soaking.
• Adjust the cooking time: The cooking time for beans can vary depending on the type and size of the beans. Some beans may cook faster, while others may require longer simmering. Adjust the cooking time accordingly until the beans are tender.
• Customize with additions: While the basic bean soup is delicious on its own, you can enhance the flavors with various additions. Consider adding tomato paste or canned/fresh tomatoes, mild chiles, ham bone or bacon, chopped vegetables, whole grains, minced garlic, chopped greens, butter, or extra virgin olive oil. Experiment with different combinations to create your own flavorful bean soup.
• Serve with Garlic Croutons: For added texture and flavor, consider serving the soup with Garlic Croutons. You can place 1 or 2 croutons at the bottom of each soup bowl before ladling in the soup.

By following these tips and exploring the suggested additions, you can create a hearty and versatile bean soup that celebrates the natural flavors of legumes. Enjoy the comfort and nourishment of a warm bowl of Basic Bean Soup!