Bean Soup Recipe

Prep vegetables and beans

Drain and rinse the canned beans. Finely chop the onion, dice the carrot, dice the celery, mince the garlic, and dice the tomato if using fresh.

Sauté aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes.

Add garlic and spices

Stir in the minced garlic, smoked paprika (if using), dried thyme, and a pinch of salt and pepper. Cook for 30–45 seconds until fragrant.

Add beans, tomato and liquid

Add the drained beans, diced tomato, bay leaf, and 1 1/4 cups vegetable broth (or water) to the pan. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently for 8–10 minutes to let flavors meld. Stir occasionally to prevent sticking. If the soup becomes too thick, add up to 2–3 tablespoons more broth or water to reach desired consistency.

Partially blend for texture

Remove the bay leaf. Use an immersion blender to pulse the soup until about half the beans are broken down, leaving some whole beans for texture (about 10–15 quick pulses). If you don't have an immersion blender, transfer half the soup to a regular blender, puree until smooth, and return to the pot.

Adjust seasoning

Taste and adjust salt and pepper as needed. If the soup tastes flat, add an additional 1/4 teaspoon salt or a splash more broth.

Finish with flavor balancing

Remove the pot from heat. Stir in 1 teaspoon fresh lemon juice to brighten the flavors and 1 tablespoon chopped parsley. If using, add a pinch of red pepper flakes for heat and 1 teaspoon grated Parmesan or nutritional yeast for umami.

Serve

Ladle the soup into a bowl. Garnish with an extra sprinkle of parsley and a grind of black pepper. Serve hot with crusty bread if desired.