Bean Soup (single Serving) Recipe

1. Prepare aromatics

Heat a small saucepan over medium heat. Add the olive oil and when shimmering, add the chopped onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

2. Add beans and liquids

Add the cooked beans to the pan along with the chicken or vegetable broth, water, bay leaf, dried thyme, smoked paprika, salt, and pepper. Stir to combine and bring the mixture to a gentle simmer over medium-low heat.

3. Simmer

Reduce heat to low and simmer gently for 10 minutes to allow flavors to meld. Stir occasionally and taste to adjust seasoning.

4. Blend to desired texture

Remove the bay leaf. For a creamy soup, use an immersion blender and puree about half to three-quarters of the soup until slightly thickened but still with some bean pieces for texture (about 30–60 seconds). Alternatively, transfer half the soup to a blender, pulse until smooth, and return to the pot. If you prefer a fully chunky soup, skip blending.

5. Adjust consistency

If the soup is too thick, add up to 1/4 cup additional water or broth and warm through. Re-check seasoning and add more salt/pepper as needed.

6. Stir in the lemon juice and chopped parsley off the heat. Taste and add a pinch of red pepper flakes if you want heat. Ladle the soup into a bowl and sprinkle with grated Parmesan if using. Serve hot.