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.
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.
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: