Bean Soup is easy to make and is a hearty bowl that is full of warmth and protein.
Most bean soup recipes call for you to soak the beans overnight, which is the method I prefer vs. using a mushy can of beans or frozen beans.
If you love making soup, then be sure to check out the other Soup Recipes that we have published to date.
[irp posts=”12201″ name=”Vintage Bread Recipes”]
Bean Soup Ingredients
Popular dried legumes include Black Beans, Great Northern Beans, Lima Beans, Navy Beans, Pinto Beans, Red Kidney Beans, Black-eyed Peas, Field Peas, Green Split Peas, and Yellow Split Peas. Some bean mixes may include Pinto Beans, Chickpeas, or Lentils.
A lot of bean soup recipes use a ham hock, chopped ham, and mashed potatoes as complimenting ingredients.
Recipes also use onion, garlic, celery, carrots, bay leaves, and parsley.
[irp posts=”25227″ name=”Soup Recipes and Cooking Tips”]
How to Thicken Bean Soup
Take a small portion of the bean soup and mash or puree and return to the soup. If you have an immersion blender, give your mixture a few “zaps” to puree it while in the pot.
Mashed potatoes and flaked potatoes are a great bean soup thickener.
Adding a mixture of flour or cornstarch to your soup will help thicken it, just be sure to make your mixture smooth in a separate bowl to avoid lumps.
Bean Soup Recipes
Below are the published Bean Soup Recipes that we have published to date: