Madeleine Hull
Bean soup is a hearty and healthy dish that can be tailored to any diet and cooked with minimal effort. It's a great way to use up leftover ham and vegetables, and it can be made in large batches to be frozen and enjoyed later. This versatile soup can be made in a slow cooker, instant pot, or on the stovetop, and it's a perfect meal for a chilly day. Whether you prefer a vegetarian or meaty version, bean soup is a comforting and nourishing dish that's both satisfying and delicious. With its blend of beans, vegetables, and seasonings, it's a simple yet flavorful meal that can be customized to your taste and dietary preferences.
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, hearty, healthy, nourishing, creamy, filling, satisfying |
| Diet | Vegetarian, vegan, gluten-free, dairy-free, budget-friendly |
| Ingredients | Beans, ham, vegetables (onion, carrots, celery, garlic), bay leaves, olive oil, water, salt, pepper, broth, meat, potatoes, spinach, tomatoes, herbs, spices |
| Equipment | Stovetop, slow cooker, Instant Pot, Crock Pot, microwave |
| Time | 30 minutes, 6 hours, overnight |
| Storage | Refrigerate in an airtight container for 3-4 days, freeze for up to 3 months |
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What You'll Learn
Choose your beans: dried, soaked, or canned
When making bean soup, you can use dried, soaked, or canned beans. Each option will give your soup a different texture and flavour, and will also affect the cooking time.
Dried beans are a budget-friendly option and are readily available in most grocery stores. Before using dried beans, it is important to rinse them and soak them for at least 8 hours, but 24 hours is even better. Soaking the beans overnight can make them easier to digest and will also affect the flavour and cook time of your soup. If you are short on time, you can also do a quick soak by boiling the beans for 2 minutes, removing them from the heat, and letting them stand for 1 hour. Once soaked, dried beans will need to be cooked for around 1 hour and 15 minutes until soft.
Soaked beans can also be purchased in cans, which is a more convenient option if you don't have time to soak dried beans. Canned beans are already cooked, so they can be added directly to your soup towards the end of the cooking process. This allows them to absorb the flavours of the soup and soften to lend a creaminess to the dish. Canned beans are also a good option if you want to make a quick bean soup, as they can be heated up with some vegetables and seasonings in a matter of minutes.
If you want to use dried beans but don't want to soak them, you can also cook them directly in your soup. This will give your soup a longer cooking time, as the beans will need to soften in the broth. Using dried beans without soaking will also affect the flavour and texture of your soup, giving it a heartier and more textured feel.
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Pick a cooking method: stovetop, slow cooker, or Instant Pot
Picking the right cooking method is essential for making a delicious bean soup that fits your schedule. Here are some detailed instructions for using a stovetop, slow cooker, or Instant Pot:
Stovetop
The stovetop is a traditional and versatile method for making bean soup. It allows you to easily adjust the heat and cooking time to suit your preferences. Here's a general guide:
- Rinse and soak your chosen beans for at least 8 hours, or preferably overnight.
- Transfer the beans to a large stockpot and add water.
- Bring the beans to a boil and simmer for 2 minutes.
- Remove from heat, cover, and let the beans stand for about an hour.
- Add aromatics like onion, garlic, carrots, celery, and herbs, along with salt and pepper, and bay leaves. You can sauté these ingredients in olive oil first to enhance their flavour.
- Bring the pot back to a boil, then reduce the heat to low.
- Cover and simmer until the beans are soft, usually around 1 to 1.5 hours.
- If using meat, add it now. For example, you can add a ham bone, diced ham, or cooked bacon.
- Continue simmering until the meat is heated through and the beans are fully cooked.
- Adjust the seasoning to taste and serve.
Slow Cooker
Using a slow cooker is ideal for bean soup, as it allows the flavours to develop slowly over several hours. Here's how to do it:
- Prepare your ingredients as mentioned above, including rinsing and soaking the beans.
- Combine all the ingredients in the slow cooker, except for the meat (if using).
- Set the slow cooker to low heat and cook for 6 to 8 hours.
- About 30 minutes before serving, add the meat, such as diced ham or bacon, and continue cooking.
- Adjust the seasoning and serve when the meat is heated through.
Instant Pot
The Instant Pot is a great option if you're short on time but still want a flavourful bean soup. Here's a quick method:
- Rinse and soak the beans as mentioned previously.
- Sauté your aromatics and herbs in the Instant Pot to build flavour.
- Add the beans, water or broth, and any meat you're using.
- Secure the lid and set the Instant Pot to high pressure for 30 to 40 minutes.
- Once cooked, release the pressure carefully and give the soup a stir.
- Taste and adjust the seasoning, then serve.
Remember, these are general guidelines, and you can adjust the ingredients and cooking times to suit your taste and dietary preferences. Enjoy crafting your perfect bean soup!
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Sauté aromatics and vegetables
Sautéing aromatics and vegetables is an important step in building flavour when making bean soup. This step involves cooking the vegetables in oil or fat, which helps to soften them and bring out their natural sweetness. It also adds depth and complexity to the overall flavour of the soup.
To start, heat a tablespoon or two of olive oil in a large pot over medium heat. Once the oil is shimmering, add your aromatics. Aromatics typically include onions, garlic, carrots, and celery, but you can also add other ingredients such as bay leaves, thyme, oregano, salt, and pepper. Cook these ingredients for a few minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
It is important to note that you should not overcrowd the pan when sautéing. If you are working with a large batch of vegetables, you may need to cook them in batches to ensure even cooking. This will also prevent the vegetables from steaming instead of sautéing, which can make them soggy.
Once the aromatics are softened, you can add your choice of protein, such as diced ham or a ham bone, to the pot. Continue cooking until the protein is heated through and any raw meat is no longer pink. If you are using a ham bone, you can skip this step and add the bone later in the cooking process, as it will take longer to cook through.
After adding the protein, pour in enough water or broth to cover the ingredients, and bring the mixture to a boil. Then, reduce the heat to a simmer and continue cooking until all the ingredients are tender and the flavours have melded together. This can take anywhere from 30 minutes to an hour, depending on the recipe and your preferred consistency.
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Season to taste: salt, pepper, herbs, spices
Seasoning is a crucial step in making your bean soup tasty and delicious. The right combination of salt, pepper, herbs, and spices can elevate your soup and make it a satisfying meal.
When it comes to salt, it is recommended to start with a small amount and gradually add more to suit your taste preferences. This is because the saltiness of your soup can also be influenced by other ingredients, such as ham or bacon. You can adjust the saltiness by tasting the soup throughout the cooking process and adding more salt if needed.
Pepper is another essential seasoning in bean soup. Both ground white pepper and black pepper can be used, depending on your preference. Pepper provides a subtle warmth and spice to the soup, enhancing the overall flavour. As with salt, it is advisable to start with a small amount and add more to suit your taste.
Herbs can greatly enhance the flavour of your bean soup. Fresh or dried herbs can be used, with options such as bay leaves, thyme, oregano, parsley, dill, or basil. Bay leaves, in particular, add an earthy flavour to the soup, making it taste like it has been slowly simmered for hours. Fresh herbs like parsley, dill, or basil can also be added as a garnish, providing a bright and fresh touch to your soup.
Spices and spice blends can also be used to add depth and warmth to your bean soup. Smoked paprika, chilli flakes, and cumin are examples of spices that can give your soup a Mediterranean flair. Adding a Parmesan rind while simmering the soup can also impart a rich, cheesy undertone. Additionally, if you're looking for a crunchy topping, you can add crumbled bacon or toasted nuts to your soup, providing a satisfying textural contrast.
Remember, the key to successful seasoning is to start slowly and adjust as you go. It's easier to add more seasoning than to tone it down, so taste your soup frequently during the cooking process and adjust the salt, pepper, herbs, and spices to your preference.
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Add protein: ham, bacon, chicken, or beans
When making bean soup, you can add protein in the form of ham, bacon, chicken, or beans. Here are some tips for adding each of these ingredients:
Ham
Ham is a great way to add protein and flavour to your bean soup. You can use leftover ham from a holiday meal, purchase smoked ham at the grocery store, or use a ham bone or ham hock for extra smokiness. If you're using leftover ham, dice or chop it into bite-sized pieces and add it to your soup. If using a ham bone or ham hock, simmer it with the beans and other ingredients to infuse the soup with flavour, then remove the bone before serving.
Bacon
Bacon adds a salty, smoky flavour to bean soup. To add bacon to your soup, start by cooking the bacon in a large pot over medium-high heat until it begins to render its fat. Then, add your chopped onions, celery, and carrots, and continue with the rest of your recipe. If you prefer your bacon crispy, you can fry it separately and add it to the soup just before serving.
Chicken
Chicken is a lean protein that can be added to bean soup. For a white bean chicken soup, you can use cooked or raw chicken. If using raw chicken breast, cook it with the other ingredients for about 15 minutes. If using cooked chicken, shred it and add it to the soup after combining the other ingredients.
Beans
Beans are an excellent source of protein and can be the main ingredient in your soup. You can use dried beans or canned beans. If using dried beans, soak them overnight before cooking. Common types of beans used in soup include navy beans, cannellini beans, pinto beans, kidney beans, and great northern beans.
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Frequently asked questions
To make your bean soup taste good, you can saute aromatics such as onions, carrots, celery, and garlic in olive oil. Adding meat such as ham or bacon will also make your soup taste hearty and satisfying. You can also add herbs and seasonings such as bay leaves, salt, pepper, mustard powder, and smoked paprika.
You can use any type of bean for your bean soup. Common beans used include navy beans, cannellini beans, great northern beans, pinto beans, kidney beans, and garbanzo beans. You can also use a bean soup mix, which typically contains a variety of bean types.
Bean soup will last for up to 4 days in the refrigerator if stored in an airtight container. You can also freeze bean soup for up to 3 months.
