There’s nothing like a warm, hearty soup to keep you cozy during the colder months, and this Hearty Creamy Bean Soup is just the ticket! Packed with protein-rich beans, flavorful vegetables, and a creamy base, this soup is not only delicious but also nutritious. Whether you’re craving comfort food or looking for a budget-friendly, filling meal, this bean soup delivers on all fronts. Best of all, it’s versatile—you can use a mix of beans or stick with your favorite variety.

Let’s break down this simple, wholesome recipe that you can enjoy for lunch or dinner.

Ingredients:

• 2 cups dried beans (white, navy, or mixed beans)
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin (optional)
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half (for a lighter version, you can use milk)
• 2 tablespoons olive oil or butter
• Fresh parsley, chopped (for garnish)

Preparation:

Step 1: Soak and Prepare the Beans

1. Soak the beans: Place the dried beans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight. Drain and rinse before cooking.
   • Quick soak option: If you’re short on time, bring the beans and water to a boil, let them boil for 2 minutes, then remove from heat and let them soak for 1 hour. Drain and rinse after soaking.

Step 2: Sauté the Vegetables

1. In a large pot, heat the olive oil or butter over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until they begin to soften and the onions become translucent.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add the Beans and Broth

1. Add the soaked and drained beans to the pot.
2. Pour in the chicken or vegetable broth, ensuring the beans are fully submerged in the liquid.
3. Add the bay leaf, thyme, smoked paprika, cumin (if using), salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 60-75 minutes, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

Step 4: Blend Part of the Soup

1. Once the beans are tender, remove the bay leaf from the soup.
2. Use an immersion blender to partially blend the soup directly in the pot, or transfer about 2 cups of the soup to a blender and puree until smooth. This step gives the soup its creamy texture while still leaving plenty of whole beans for a hearty bite.

Step 5: Add Cream and Finish

1. Stir in the heavy cream (or milk) and let the soup simmer for another 5 minutes to warm through.
2. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 6: Serve the Soup

1. Ladle the creamy bean soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor.
2. Serve hot with crusty bread, cornbread, or a simple side salad.

Cooking Notes:

• Bean Variety: You can use a mix of beans for a more colorful and textured soup or stick to one type, such as navy or cannellini beans, for a uniform flavor.
• Cream Alternatives: For a dairy-free version, you can replace the cream with coconut milk or omit the cream entirely for a broth-based soup.
• Blending Tip: Be careful not to over-blend if you want a chunkier soup with texture. Just blend a portion to achieve a creamy base.

Serving Suggestions:

Pair this hearty, creamy bean soup with a warm slice of garlic bread or a side of buttered cornbread for an extra comforting meal. A simple green salad with a tangy vinaigrette also complements the richness of the soup nicely.

Tips:

• For added flavor, consider stirring in a bit of grated Parmesan cheese when you add the cream.
• You can add more vegetables like chopped spinach, kale, or diced potatoes to make the soup even heartier.
• If you have leftover ham, diced bacon, or sausage, toss it into the soup to enhance its savory flavor profile.
• This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just thaw and reheat on the stovetop when ready to serve.

Prep Time:

15 minutes

Cooking Time:

1 hour 15 minutes (including simmering time)

Total Time:

1 hour 30 minutes

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 12g
• Sodium: 780mg

Conclusion:

This Hearty Creamy Bean Soup is the perfect dish to enjoy on a cold evening when you need something filling and comforting. The combination of tender beans, savory broth, and creamy texture makes this soup an ideal choice for a nourishing meal that doesn’t take hours to prepare. Plus, with versatile ingredients and the option to make it vegetarian or add meat, you can customize it to suit your preferences. Give this recipe a try, and you’ll be diving into a bowl of cozy goodness in no time!

Hearty Creamy Bean Soup Recipe: A Cozy Bowl of Comfort

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• Author: Imili Johnson
• Total Time: 1 hour 30 minutes

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Ingredients

Scale 1x2x3x

• 2 cups dried beans (white, navy, or mixed beans)
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin (optional)
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half (for a lighter version, you can use milk)
• 2 tablespoons olive oil or butter
• Fresh parsley, chopped (for garnish)

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Instructions

Step 1: Soak and Prepare the Beans

1. Soak the beans: Place the dried beans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight. Drain and rinse before cooking.
   • Quick soak option: If you’re short on time, bring the beans and water to a boil, let them boil for 2 minutes, then remove from heat and let them soak for 1 hour. Drain and rinse after soaking.

Step 2: Sauté the Vegetables

1. In a large pot, heat the olive oil or butter over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until they begin to soften and the onions become translucent.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add the Beans and Broth

1. Add the soaked and drained beans to the pot.
2. Pour in the chicken or vegetable broth, ensuring the beans are fully submerged in the liquid.
3. Add the bay leaf, thyme, smoked paprika, cumin (if using), salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 60-75 minutes, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

Step 4: Blend Part of the Soup

1. Once the beans are tender, remove the bay leaf from the soup.
2. Use an immersion blender to partially blend the soup directly in the pot, or transfer about 2 cups of the soup to a blender and puree until smooth. This step gives the soup its creamy texture while still leaving plenty of whole beans for a hearty bite.

Step 5: Add Cream and Finish

1. Stir in the heavy cream (or milk) and let the soup simmer for another 5 minutes to warm through.
2. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 6: Serve the Soup

1. Ladle the creamy bean soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor.
2. Serve hot with crusty bread, cornbread, or a simple side salad.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes (including simmering time)

Nutrition

• Calories: 320
• Sodium: 780mg
• Protein: 12g