Savory Harvest Bean Soup

🕒 Prep: 20 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 6
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This Savory Harvest Bean Soup is the perfect antidote to chilly days. It's hearty, packed with flavor, and brings a delightful warmth to your table. With a simple blend of beans and fresh vegetables, it's as nourishing as it is satisfying.

Ingredients for Savory Harvest Bean Soup

Kidney beans and black beans are the stars here, providing robust texture and hearty flavor. They soak up the aromatic broth beautifully. Vegetable broth forms the base of our soup, infusing it with a savory depth. Olive oil adds a touch of richness and helps the vegetables soften nicely. The classic trio of onion, carrots, and celery creates a flavorful foundation. Garlic, thyme, and rosemary bring in aromatic warmth, while a bay leaf adds subtle earthiness. A splash of lemon juice at the end brightens everything up. Finally, a sprinkle of parsley offers a fresh finish.

Tips & Tricks

  • If you forgot to soak your beans overnight, use the quick soak method: Cover beans with water, bring to a boil, turn off heat, and let sit for an hour.
  • Adjust the thickness by adding more broth if you prefer a thinner soup.
  • For a creamy texture, blend a portion of the soup and stir it back in.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a warm, buttery cornbread. For a full meal, serve it alongside a fresh green salad with a tangy vinaigrette to contrast the soup’s richness.

Frequently Asked Questions

Can I use canned beans instead of dried?
Yes, you can use canned beans. Just rinse and drain them well, and reduce the cooking time to about 30 minutes.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Savory Harvest Bean Soup Recipe Walkthrough

Begin by rinsing and soaking the kidney beans and black beans overnight. This not only makes them cook faster but also improves their digestibility. The next day, heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until they are tender and aromatic, about 5 to 7 minutes.

Once your vegetables are soft, stir in the garlic, thyme, rosemary, and bay leaf. Let these cook for just a minute until the garlic is fragrant and the herbs release their aroma. Now, add the soaked beans and the vegetable broth to the pot. Bring everything to a boil, then reduce the heat to low.

Cover the pot and let it simmer gently for 60 to 75 minutes, or until the beans are tender and have absorbed the flavors of the broth. Remember to stir occasionally and check the beans for tenderness. Once cooked, remove the bay leaf, and stir in the lemon juice, salt, and pepper to taste. Adjust the seasoning as needed.

Serve your soup hot, garnished with a generous sprinkle of parsley. The freshness will add a lovely pop of color and flavor.

Why You'll Love This Recipe

  • Loaded with plant-based protein and fiber.
  • Easy to prepare with budget-friendly ingredients.
  • A versatile dish that can be adapted to your taste.
  • Perfect for meal prep and freezer-friendly.

Ingredients

1 cup dried kidney beans
1 cup dried black beans
4 cups vegetable broth
2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 tablespoon lemon juice
Chopped parsley for garnish

Step-by-step Instructions

1. Rinse and soak the kidney beans and black beans overnight.
2. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until vegetables are tender.
3. Stir in garlic, thyme, rosemary, and bay leaf; cook for 1 minute until fragrant.
4. Add the soaked beans and vegetable broth to the pot; bring to a boil.
5. Reduce heat to low, cover, and simmer for 60-75 minutes, or until beans are tender.
6. Remove bay leaf. Stir in lemon juice, salt, and pepper. Adjust seasoning to taste.
7. Serve hot, garnished with chopped parsley.

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