This hearty classic bean soup recipe makes canned beans into a satisfying meal in just 30 minutes! It’s quick and easy, with incredible flavor that tastes like it’s been simmering all day.
Here’s a cozy bowl that’s so hearty and satisfying, you won’t want to put your spoon down. Try this hearty and easy bean soup! This is my go-to favorite recipe, and I created it to use canned beans but taste like it’s been simmering all day.
Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. Each silky, smoky spoonful is a bit of heaven. Plus, it stores well too!
5 Star Reader Reviews
“This is the most delicious bean soup I’ve ever had. Thank you so much for sharing.” -Tonya
“I made this soup and was pleasantly surprised it tasted so good with the small amount of ingredients. It was super quick to make.” -Sharon
Ingredients You’ll Need
Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but I also love fast and easy soups where you don’t need to think ahead. (That’s my vibe.) So, I created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:
- Canned beans: Two cans navy beans and one can kidney beans is what I like to use, but you can use any type you have on hand.
- Fire roasted tomatoes: This type of tomatoes tastes smoky and developed right out of the can (see below).
- Vegetables: Onion, carrots, celery, and garlic make an aromatic base.
- Olive oil: My go-to olive for sauteing the mirepoix (onion, carrot and celery).
- Vegetable broth: You can also use chicken broth or homemade vegetable broth if you keep it around.
- Spices: I add smoked paprika, cumin, fennel seeds, and kosher salt.
Two Flavor Secrets
Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimentón, and it infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use up leftovers in these smoked paprika recipes.
The fennel seed is also essential, as it evokes a meaty flavor, since it’s often used in Italian sausage.
The Best Beans For Bean Soup
Various types of beans work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use pre-cooked beans.
- Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they are larger and can taste starchy. Think of using a smaller bean like pinto or black beans instead.
- Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
- You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total canned beans in this recipe.
Why Fire Roasted Tomatoes Make A Better Soup
One last secret in this bean soup, besides the savory combination of spices, is fire roasted tomatoes. I’ve tested this soup with regular canned tomatoes, and while it’s still good, it lacks the depth and sweetness that makes this version special. Here’s what to know:
- Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. I like Muir Glen.
- Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
- If you can’t find them, substitute the highest quality canned tomatoes you can find (like San Marzano). Simmer 5 to 10 minutes longer than specified in the recipe. You also may want to consider adding 1 teaspoon sugar if the soup still tastes bitter or acidic.
How To Thicken Bean Soup
If you want a thicker, stew-like bowl, you have easy options.
- Mash a cup of the beans against the side of the pot with a wooden spoon and stir them back in: the starch thickens the broth without changing the flavor.
- You can also pull out two cups, blend briefly, and return it to the pot. I’ve done this and it can often help.
Storing Leftovers
This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.)
You can also freeze this bean soup for up to 3 months. The texture and flavor hold up well after defrosting.
Sides To Serve With Bean Soup
Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:
- Muffins like cornbread muffins or popovers
- Green salad like arugula salad, apple salad, kale salad, or spring mix salad
- Bread like skillet cornbread, artisan bread, or garlic toast
- Sandwiches like gourmet grilled cheese or baked grilled cheese
- Quesadillas like easy quesadillas or baked quesadillas
Dietary Notes
This bean soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Tip: Often bean soups have ham or bacon added, but this one tastes great without the addition of meat since smoked paprika and fennel that infuse meaty flavors. If desired, you can also add a ham hock to the pot while simmering or up to 1 pound ham, chopped into small pieces.
Frequently Asked Questions
You can use anything you have on hand! I usually use vegetable broth to keep it vegetarian, but chicken broth and beef broth work too. Mushroom broth has nice savory notes as well. Homemade vegetable broth is even better!
Yes! For this recipe, cook them fully first: use 4½ cups cooked beans in place of the three cans.
Here are a few ideas:
Diced potato: Add it with the tomatoes and broth so it gets the full simmer.
Greens: Stir in chopped kale or spinach in the last 3 minutes, just until wilted.
Small pasta: Ditalini or small shells, cooked separately and added to each bowl so they don’t turn to mush.
Acid at the end: A squeeze of lemon right before serving.
Garnish of Parmesan or Pecorino Romano cheese: These add just the right finish.
Classic Bean Soup
Pin RecipeThis classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Soup
- Diet: Vegan
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, small diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 4 large garlic cloves, minced
- 28-ounce can crushed fire roasted tomatoes
- 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
- 1 15-ounce can kidney beans, drained
- 1 quart vegetable broth
- 2 tablespoons smoked paprika***
- ½ teaspoon cumin
- 1 teaspoon fennel seeds
- 2 teaspoons kosher salt
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil. Sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
- Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.
Notes
*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.
**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.
***Tablespoons is the correct measure here; it’s a hefty amount but makes for delicious, smoky flavor.
More Bean Soup Recipes
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