Classic Bean Soup Recipe
Go Vegan Vegan vegans

Classic Bean Soup Recipe


Classic Bean Soup Recipe – Vegan

Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this Classic Bean Soup! Make room in your heart for this recipe, because this one dazzles. Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. It uses canned beans, but it tastes like it’s been simmering all day. Each silky, smoky spoonful is a bit of heaven.

Instructions of bean soup recipe

  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. 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.

Ingredients in this bean soup

Sure, there are bean soups with dried beans, and crockpot recipes that simmer for hours. (You know, the kind with the ham hock?) We love those, but we also love fast and easy soups that required little foresight. This classic bean recipe requires just over 30 minutes and 3 cans of beans.

  1. Canned navy beans
  2. Canned kidney beans
  3. Fire-roasted tomatoes (important: see notes below)
  4. Vegetables: yellow onion, carrots, celery, garlic
  5. Olive oil
  6. Vegetable broth
  7. Spices: Smoked paprika, cumin, fennel seeds, and salt


  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 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