Loaded Super Satisfying Bean Soup

Loaded Super Satisfying Bean Soup

This recipe is packed with protein, fiber, and flavor, making it a delicious and filling meal. You can customize it with your favorite vegetables and beans, and it’s perfect for a cozy night in.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 8 cups vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 4 cups chopped kale or spinach
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or cilantro, for serving (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
2. Stir in garlic, thyme, paprika, and red pepper flakes (if using) and cook for another minute, until fragrant.
3. Add vegetable broth, cannellini beans, kidney beans, black beans, kale or spinach, diced tomatoes with their juices, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender and flavors meld.
4. Remove bay leaf and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley or cilantro (optional).

Tips:

• To make this soup thicker, mash some of the beans with a potato masher while the soup is simmering.
• For a smoky flavor, add a tablespoon of chopped smoked paprika or a chipotle pepper in adobo sauce (seeded and chopped) with the garlic.
• You can use any type of beans you like in this recipe. Great options include chickpeas, pinto beans, or a mix of your favorites.
• If you don’t have fresh herbs, you can use 1 teaspoon of dried parsley or cilantro instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium heat.
• To make this soup in a slow cooker, combine all ingredients except the kale or spinach in the slow cooker. Cook on low for 6-8 hours, or on high for 4-5 hours. Stir in the kale or spinach during the last 30 minutes of cooking.

Enjoy this delicious and satisfying bean soup!