20 Hearty Bean Soup Recipes Delicious

There’s nothing quite like a warm, hearty bowl of bean soup to comfort the soul and satisfy the stomach—especially on those chilly evenings when all you crave is something wholesome and delicious. Whether you’re in the mood for a quick weeknight dinner or a slow-cooked weekend feast, our roundup of 20 Hearty Bean Soup Recipes is sure to inspire your next culinary adventure. Let’s dive in!

Classic Ham and Bean Soup

Dig into a bowl of comfort with this Classic Ham and Bean Soup. It’s hearty, flavorful, and just the thing to warm you up on a chilly day. Plus, it’s a great way to use up that leftover ham from Sunday dinner.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 cup diced onions (yellow ones are my favorite for sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 1 cup diced carrots (for a bit of color and crunch)
• 1 cup diced celery (don’t skip, it adds great texture)
• 2 cups diced ham (leftover works perfectly)
• 4 cups chicken broth (homemade if you’ve got it)
• 2 cups water (to get the consistency just right)
• 1 lb dried navy beans, soaked overnight (trust me, it’s worth the wait)
• 1 bay leaf (for that subtle depth)
• Salt and pepper (season as you go, but start with 1/2 tsp salt)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onions, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the veggies start to soften.
3. Toss in the diced ham and cook for another 2 minutes to lightly brown.
4. Pour in the chicken broth and water, then add the soaked beans and bay leaf.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
6. After 1.5 hours, check the beans for tenderness. If they’re not quite there, give them another 15 minutes.
7. Once the beans are tender, remove the bay leaf and season with salt and pepper to taste.
8. Let the soup sit for 10 minutes off the heat to thicken slightly before serving.

Velvety beans and chunks of ham make this soup a satisfying meal on its own. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Spicy Black Bean Soup

Let’s dive into making a bowl of Spicy Black Bean Soup that’s not only hearty but also packs a punch. Perfect for those days when you need a little warmth and a lot of flavor.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is key here)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 1 teaspoon ground cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 teaspoon smoked paprika (for that deep, smoky flavor)
• 4 cups cooked black beans (I love using ones I’ve soaked and cooked myself)
• 3 cups vegetable broth (homemade or store-bought, but low sodium is best)
• 1 tablespoon lime juice (freshly squeezed, please)
• Salt to taste (I start with 1/2 teaspoon and adjust)
• Fresh cilantro for garnish (because it adds a fresh pop)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and jalapeño, cooking for another minute until fragrant.
4. Sprinkle in the cumin and smoked paprika, stirring quickly to toast the spices for about 30 seconds.
5. Pour in the black beans and vegetable broth, bringing the mixture to a simmer.
6. Let the soup simmer uncovered for 15 minutes, allowing the flavors to meld.
7. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
8. Stir in the lime juice and salt, tasting and adjusting as needed.
9. Serve hot, garnished with fresh cilantro.

Now, this soup is creamy yet chunky, with a smoky depth from the paprika and a bright finish from the lime. Try topping it with avocado slices or a dollop of sour cream for extra richness.

Creamy White Bean and Kale Soup

Nothing warms you up quite like a bowl of creamy white bean and kale soup. It’s hearty, healthy, and packed with flavors that make you feel right at home.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 4 cups vegetable broth (homemade if you’ve got it)
• 2 cans white beans, drained and rinsed (cannellini beans are my favorite)
• 1 bunch kale, stems removed and leaves chopped (lacinato kale adds a nice texture)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1/2 cup heavy cream (for that creamy finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the white beans and simmer for 10 minutes to let the flavors meld.
6. Use a potato masher to lightly mash some of the beans, thickening the soup. Tip: Leave some beans whole for texture.
7. Stir in the chopped kale and cook until wilted, about 5 minutes. Tip: Adding the kale last keeps its vibrant color.
8. Season with salt and pepper, then stir in the heavy cream.
9. Simmer for another 2 minutes, then remove from heat.

Delightfully creamy with a slight crunch from the kale, this soup is a comforting bowl of goodness. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra flavor boost.

Vegetarian Lentil and Bean Soup

Looking for a hearty, nutritious meal that’s as easy to make as it is delicious? This vegetarian lentil and bean soup is your go-to for a comforting bowl that’s packed with flavor and goodness.

Ingredients

• 1 cup dried green lentils (they hold their shape better than red ones)
• 1 can (15 oz) kidney beans, rinsed and drained (black beans work great too)
• 1 large onion, diced (yellow or white, whatever you have on hand)
• 2 carrots, chopped (no need to peel if they’re organic)
• 2 celery stalks, chopped (the leaves add great flavor, so don’t toss them)
• 3 garlic cloves, minced (more if you’re a garlic lover like me)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 6 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 tsp ground cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 tsp smoked paprika (it adds a subtle depth)
• Salt and freshly ground black pepper (to taste, but don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat to low. Simmer, covered, for 20 minutes.
5. Add the kidney beans and continue to simmer for another 10 minutes. Tip: The soup thickens as it cooks, so add a bit more broth if you like it soupier.
6. Season with salt and pepper. Tip: Taste as you go, adjusting the seasoning to your preference.

Great for chilly evenings, this soup is wonderfully hearty with a slight smokiness from the paprika. Serve it with a slice of crusty bread or over a bed of quinoa for an extra protein boost.

Slow Cooker Three Bean Chili Soup

Just imagine coming home to the rich, comforting aroma of chili that’s been simmering all day. You’ll love how easy this slow cooker three bean chili soup is to throw together, and how it practically cooks itself.

Ingredients

• 1 lb ground beef (I like to use 85% lean for the best flavor)
• 1 onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (fresh is best here, but jarred works in a pinch)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing to reduce sodium)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their depth of flavor)
• 2 cups beef broth (homemade if you have it, but store-bought is fine)
• 2 tbsp chili powder (adjust based on how spicy you like it)
• 1 tsp cumin (toasted and ground cumin seeds make a world of difference)
• 1 tsp smoked paprika (this adds a subtle smokiness that’s irresistible)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Brown the ground beef in a skillet over medium heat until no longer pink, about 5 minutes. Drain any excess fat.
2. Transfer the beef to your slow cooker. Tip: Browning the beef first adds depth to the chili’s flavor.
3. Add the diced onion and minced garlic to the slow cooker. No need to sauté them first—the slow cooker will do the work.
4. Stir in the black beans, kidney beans, pinto beans, crushed tomatoes, and beef broth.
5. Add the chili powder, cumin, smoked paprika, and salt. Stir well to combine. Tip: Toasting the spices before adding can enhance their flavors.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors meld together.
7. Give the chili a good stir before serving. Adjust the seasoning if needed.

Finished with a sprinkle of fresh cilantro and a dollop of sour cream, this chili is hearty with a perfect balance of spice and smokiness. Try serving it over a baked potato for a twist on the classic.

Smoky Bacon and Bean Soup

Let’s face it, there’s nothing quite like a bowl of smoky bacon and bean soup to warm you up on a chilly evening. It’s hearty, flavorful, and surprisingly easy to make.

Ingredients

• 6 slices of thick-cut bacon (I go for applewood smoked for that extra flavor)
• 1 large onion, diced (yellow onions are my pick for their sweetness)
• 2 cloves garlic, minced (fresh is best here, trust me)
• 2 cans (15 oz each) cannellini beans, drained and rinsed (they’re creamy and hold up well)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought works fine)
• 1 tsp smoked paprika (this is the secret to the smoky depth)
• Salt and freshly ground black pepper (to your liking, but don’t skimp on the pepper)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the diced onion. Cook until soft and translucent, about 4 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds great flavor.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Add the drained beans, chicken stock, and smoked paprika to the pot. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Tip: If you don’t have an immersion blender, mash some beans against the side of the pot with a spoon.
6. Season with salt and pepper to taste. Stir in the reserved bacon, saving a little for garnish.
7. Serve hot, garnished with the remaining bacon and fresh parsley.

Absolutely comforting, this soup has a creamy texture with bits of bacon adding a salty crunch. Try serving it with a slice of crusty bread for dipping.

Healthy Quinoa and Black Bean Soup

You know those days when you crave something hearty yet healthy? This quinoa and black bean soup is your answer—packed with protein and flavor, it’s a bowl of comfort that doesn’t weigh you down.

Ingredients

• 1 cup quinoa, rinsed (trust me, rinsing removes that bitter coating)
• 2 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 medium onion, diced (yellow onions are my go-to for sweetness)
• 3 garlic cloves, minced (fresh is best here, no shortcuts)
• 1 red bell pepper, diced (adds a nice crunch and color)
• 1 can (15 oz) black beans, drained and rinsed (low-sodium if you’re watching salt intake)
• 4 cups vegetable broth (homemade if you have it, but store-bought works)
• 1 tsp cumin (toasted and ground at home for maximum aroma)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust later)
• Fresh cilantro for garnish (because everything’s better with fresh herbs)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Pour in the rinsed quinoa, black beans, vegetable broth, cumin, and chili powder. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until quinoa is tender.
6. Season with salt and pepper, then let the soup sit for 5 minutes off the heat to thicken.
7. Garnish with fresh cilantro before serving.

Tip: For a creamier texture, blend half the soup and mix it back in. This soup’s robust flavors deepen overnight, making it a fantastic make-ahead meal. Serve it with a squeeze of lime for an extra zing.

Easy Minestrone with Beans

Veggie-packed and brimming with hearty beans, this Easy Minestrone is your go-to for a comforting bowl of soup that’s both nutritious and satisfying. You’ll love how simple it is to throw together, especially on those busy weeknights when you crave something homemade but don’t have hours to spend in the kitchen.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (yellow onions work best here for their sweetness)
• 2 carrots, peeled and diced (for a bit of crunch and color)
• 2 celery stalks, diced (don’t skip these; they add a wonderful depth)
• 3 garlic cloves, minced (because what’s soup without garlic?)
• 1 can (15 oz) diced tomatoes (I love the fire-roasted kind for extra smokiness)
• 1 can (15 oz) cannellini beans, drained and rinsed (for that creamy texture)
• 4 cups vegetable broth (homemade if you have it, but store-bought works fine)
• 1 tsp dried oregano (it’s all about that herby goodness)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust as needed)
• 1 cup small pasta like ditalini (uncooked; it’ll soak up all the delicious broth)
• 2 cups fresh spinach (tossed in at the end for a pop of green)
• Parmesan cheese for serving (because cheese makes everything better)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom of the pot evenly.
2. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften.
3. Stir in the garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in the diced tomatoes with their juices, cannellini beans, vegetable broth, and oregano. Bring to a boil.
5. Reduce the heat to a simmer and add the pasta. Cook for 10 minutes, stirring occasionally, until the pasta is al dente. Tip: Keep an eye on the pasta to avoid overcooking.
6. Stir in the spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
7. Serve hot, topped with a generous sprinkle of Parmesan cheese.

Zesty and vibrant, this minestrone is a delightful mix of textures, from the tender pasta to the creamy beans and fresh spinach. Try serving it with a slice of crusty bread for dipping, or add a dollop of pesto on top for an extra flavor boost.

Tuscan Bean and Pasta Soup

Dive into the heart of Tuscan cuisine with this comforting bean and pasta soup. It’s the kind of dish that feels like a warm hug on a chilly evening, and trust me, you’ll want to make it on repeat.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 medium onion, diced (yellow onions work best here)
• 2 carrots, peeled and chopped (for a sweet crunch)
• 2 celery stalks, chopped (don’t skip, it adds depth)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 can (15 oz) cannellini beans, drained and rinsed (I love the creamy texture)
• 4 cups vegetable broth (homemade if you have it)
• 1 cup ditalini pasta (or any small pasta you have on hand)
• 1 tsp dried rosemary (crush it between your fingers to release the oils)
• Salt and pepper (to your liking, but don’t be shy)
• Parmesan cheese, grated (for serving, and yes, it’s a must)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the veggies soften.
3. Stir in the garlic and cook for 1 minute until fragrant (tip: don’t let it burn).
4. Add the beans, broth, and rosemary. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. While the soup simmers, cook the pasta separately according to package instructions until al dente (tip: undercook it slightly since it’ll go into the hot soup).
6. Drain the pasta and add it to the soup. Let everything mingle for 2 minutes (tip: this prevents the pasta from getting mushy).
7. Season with salt and pepper. Give it a taste and adjust as needed.

You’ll love how the soup is both hearty and light, with the pasta and beans making it satisfying. Serve it with a generous sprinkle of Parmesan and a slice of crusty bread for dipping. Yum, it’s like a trip to Tuscany without leaving your kitchen!

Mexican Bean Soup with Avocado

Everyone loves a hearty soup that’s both comforting and packed with flavor, right? This Mexican Bean Soup with Avocado is just that—a creamy, spicy bowl of goodness that’ll warm you up from the inside out.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 medium onion, diced (yellow works best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 jalapeño, seeded and diced (keep the seeds if you like it hot)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 1 can (15 oz) black beans, rinsed and drained (I love the texture they add)
• 1 can (15 oz) pinto beans, rinsed and drained
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 cup corn kernels (frozen works in a pinch)
• 1 avocado, diced (wait to cut it until serving to keep it fresh)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro for garnish (because it’s not Mexican without cilantro)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and jalapeño, cooking for another minute until fragrant.
4. Sprinkle in the cumin and toast for 30 seconds to unlock its flavors.
5. Pour in the black beans, pinto beans, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, simmering uncovered for 20 minutes to let the flavors meld.
7. Add the corn and cook for an additional 5 minutes until heated through.
8. Season with salt, starting with 1/2 tsp and adjusting as needed.
9. Ladle the soup into bowls and top with diced avocado and fresh cilantro.

Kind of amazing how creamy the avocado makes this soup feel, right? The beans give it a hearty base, while the jalapeño adds just the right kick. Try serving it with a squeeze of lime for an extra zesty twist.

French Onion and White Bean Soup

Hey, you know those days when you crave something cozy but don’t want to spend hours in the kitchen? This French Onion and White Bean Soup is your answer. It’s hearty, flavorful, and surprisingly simple to whip up.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 4 large yellow onions, thinly sliced (trust me, the thinner, the better)
• 3 cloves garlic, minced (fresh is best here)
• 1 tsp dried thyme (or fresh if you’ve got it)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 4 cups vegetable broth (homemade or store-bought, both work)
• 2 cans white beans, drained and rinsed (cannellini are my favorite)
• 1/2 cup grated Gruyère cheese (because melty cheese is life)
• 4 slices crusty bread (for that perfect crunch on top)

Instructions

1. Heat the olive oil in a large pot over medium heat. It should shimmer but not smoke.
2. Add the onions and cook, stirring occasionally, until caramelized, about 25 minutes. Tip: Lower the heat if they’re browning too fast.
3. Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Add the white beans and simmer for another 5 minutes. Tip: Mash a few beans against the pot to thicken the soup slightly.
6. While the soup simmers, toast the bread slices until golden. Tip: A little olive oil brushed on makes them extra crispy.
7. Ladle the soup into bowls, top with the toasted bread, and sprinkle with Gruyère. Broil for 2-3 minutes until the cheese is bubbly and golden.

Delight in the creamy beans, sweet onions, and that cheesy, crunchy top. Serve it with a simple salad for a meal that feels fancy but is totally doable on a weeknight.

Curried Chickpea and Bean Soup

After a long day, there’s nothing like a bowl of something warm, spicy, and satisfying to lift your spirits. This curried chickpea and bean soup is just the ticket, packed with flavors that hug you from the inside out.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best here for sweetness)
• 2 cloves garlic, minced (fresh is key for that punchy flavor)
• 1 tbsp curry powder (feel free to adjust based on your heat preference)
• 1 can (15 oz) chickpeas, drained and rinsed (for that creamy texture)
• 1 can (15 oz) white beans, drained and rinsed (I love cannellini for their buttery taste)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought is fine)
• 1 cup coconut milk (full fat for creaminess)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking until fragrant, about 30 seconds.
4. Add the chickpeas and white beans to the pot, stirring to coat them in the spices.
5. Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to simmer for 15 minutes.
6. Stir in the coconut milk and let the soup simmer for another 5 minutes to blend the flavors.
7. Season with salt, starting with 1/2 tsp and adjusting to your liking.

Here’s the deal: this soup is creamy, with a kick from the curry and a subtle sweetness from the coconut milk. Try topping it with a dollop of yogurt and a sprinkle of fresh cilantro for an extra layer of flavor.

Roasted Garlic and Bean Soup

Kickstart your cozy meal prep with this Roasted Garlic and Bean Soup, a hearty blend that’s as comforting as it is simple to whip up. You’ll love how the roasted garlic deepens the flavor, making every spoonful a warm hug.

Ingredients

• 2 whole garlic heads (roasting them brings out a sweet, mellow flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cans (15 oz each) cannellini beans, drained and rinsed (for that creamy texture)
• 4 cups vegetable broth (homemade or store-bought, both work)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/2 tsp smoked paprika (for a subtle depth)
• Fresh parsley, chopped (for garnish, it adds a fresh contrast)

Instructions

1. Preheat your oven to 400°F. Cut the tops off the garlic heads to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Squeeze the roasted garlic cloves into the pot, mashing them slightly. This is where the magic starts!
4. Add the beans, vegetable broth, salt, pepper, and smoked paprika. Bring to a simmer, then reduce heat and let it cook for 20 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer texture. Tip: If using a blender, do it in batches to avoid spills.
6. Taste and adjust seasoning if needed. Sometimes a little extra salt brings all the flavors together.
7. Serve hot, garnished with fresh parsley. A drizzle of olive oil on top adds a luxurious finish.

Unbelievably creamy with a smoky undertone, this soup pairs wonderfully with crusty bread for dipping. Try topping it with crispy croutons or a sprinkle of grated Parmesan for an extra layer of flavor.

Pumpkin and Black Bean Soup

Did you know that pumpkin and black bean soup is the ultimate comfort food for those chilly evenings? It’s hearty, nutritious, and packed with flavors that blend beautifully together.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (yellow onions work best here)
• 2 garlic cloves, minced (fresh is always better)
• 1 can (15 oz) black beans, rinsed and drained (I love the texture they add)
• 1 can (15 oz) pumpkin puree (not pie filling)
• 4 cups vegetable broth (homemade if you have it)
• 1 tsp ground cumin (for that warm, earthy note)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the black beans, pumpkin puree, vegetable broth, cumin, and smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes. Tip: Stir occasionally to prevent sticking.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer. Tip: For extra creaminess, blend half and leave the rest chunky.
7. Season with salt to taste and simmer for another 5 minutes.

Mmm, the soup is velvety with a hint of smokiness and earthiness from the spices. Serve it with a dollop of sour cream or some crusty bread for dipping.

Sweet Potato and Bean Soup

Just when you think you’ve tried every soup out there, this Sweet Potato and Bean Soup comes along to shake things up. It’s hearty, nutritious, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its rich flavor)
• 1 large onion, diced (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (fresh is key for that punch of flavor)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (15 oz) black beans, drained and rinsed (for that protein kick)
• 4 cups vegetable broth (homemade or store-bought, both work)
• 1 teaspoon ground cumin (it adds a warm, earthy note)
• 1/2 teaspoon smoked paprika (for a hint of smokiness)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sweet potatoes, black beans, vegetable broth, cumin, and smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until the sweet potatoes are tender.
6. Season with salt and pepper, then taste and adjust the seasoning if needed.
7. For a creamier texture, blend half of the soup with an immersion blender.

Perfect for those chilly evenings, this soup’s creamy texture and smoky-sweet flavor profile make it a standout. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra touch of freshness.

Cajun Red Bean and Sausage Soup

Ready to warm up your kitchen with something hearty? This Cajun Red Bean and Sausage Soup is a cozy bowl of comfort that’s perfect for any day of the week. You’ll love how the spices meld together, creating a flavor that’s just as vibrant as the color of the soup.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich base flavor)
• 1 lb smoked sausage, sliced into rounds (andouille gives the best kick)
• 1 large onion, diced (because everything good starts with onion)
• 1 green bell pepper, diced (adds a sweet crunch)
• 2 celery stalks, diced (for that essential Cajun holy trinity)
• 3 garlic cloves, minced (more if you’re a garlic lover like me)
• 1 tsp smoked paprika (for that deep, smoky essence)
• 1/2 tsp cayenne pepper (adjust if you’re not into too much heat)
• 6 cups chicken stock (homemade if you’ve got it)
• 2 cans red kidney beans, drained and rinsed (for that creamy texture)
• 1 bay leaf (don’t skip this; it’s the secret whisper of flavor)
• Salt and freshly ground black pepper (to your liking, but be generous)
• 2 green onions, sliced (for a fresh finish)
• Cooked white rice (optional, but so good for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the sausage slices and cook until they’re nicely browned, about 5 minutes. Tip: Don’t stir too much; let them get a good sear.
3. Toss in the onion, bell pepper, and celery. Cook until they’re soft, about 5 minutes, stirring occasionally.
4. Stir in the garlic, smoked paprika, and cayenne pepper. Cook for just 30 seconds until fragrant. Tip: Keep the garlic moving so it doesn’t burn.
5. Pour in the chicken stock, then add the beans and bay leaf. Bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes. Tip: The longer it simmers, the better the flavors marry.
7. Season with salt and pepper. Remember, the sausage is salty, so taste as you go.
8. Remove the bay leaf before serving. Garnish with green onions and serve over rice if you like.

So rich and creamy, this soup is a hug in a bowl with just the right amount of spice. Try topping it with a dollop of sour cream or a sprinkle of cheddar for an extra indulgent twist.

Moroccan Spiced Bean Soup

Warm up your kitchen with this Moroccan Spiced Bean Soup, a hearty and flavorful dish that’s perfect for those chilly evenings when you crave something comforting yet exotic. You’ll love how the spices meld together, creating a symphony of flavors that’s both inviting and satisfying.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I like yellow for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp Moroccan spice blend (homemade or store-bought, but check for freshness)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 2 cans (15 oz each) chickpeas, drained and rinsed (for that creamy texture)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 1 cup carrots, diced (about 2 medium, for a bit of crunch)
• 1/2 cup fresh cilantro, chopped (save some for garnish)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and Moroccan spice blend, cooking until fragrant, about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
5. Add the chickpeas, diced tomatoes, and carrots. Bring to a boil, then reduce heat to simmer.
6. Cover and simmer for 20 minutes, or until the carrots are tender. Tip: A quick taste test ensures the carrots are just right.
7. Stir in half the cilantro and salt, adjusting to your preference. Tip: The soup thickens upon standing, so consider this when seasoning.
8. Serve hot, garnished with the remaining cilantro.

Hearty and aromatic, this soup boasts a velvety texture with chunks of tender veggies and chickpeas. Try serving it with a dollop of yogurt or a side of crusty bread to soak up every last drop.

Asian Inspired Miso Bean Soup

After a long day, there’s nothing like a bowl of Asian Inspired Miso Bean Soup to warm you up. It’s packed with umami flavors and is super easy to make, even on your busiest days.

Ingredients

• 1 tbsp sesame oil (I love the nutty flavor it adds)
• 2 cloves garlic, minced (fresh is best here)
• 1 inch ginger, grated (peel it with a spoon for less waste)
• 4 cups vegetable broth (homemade if you have it)
• 2 tbsp white miso paste (look for the unpasteurized kind for more probiotics)
• 1 can (15 oz) white beans, drained and rinsed (cannellini or navy beans work great)
• 2 cups baby spinach (packed, it wilts down a lot)
• 1 tbsp soy sauce (low sodium if you’re watching salt)
• 1 tsp rice vinegar (for a little tang)
• 2 green onions, sliced (save some for garnish)

Instructions

1. Heat the sesame oil in a pot over medium heat until shimmering.
2. Add the garlic and ginger, sauté for 1 minute until fragrant—don’t let them burn!
3. Pour in the vegetable broth and bring to a gentle simmer.
4. Whisk in the miso paste until fully dissolved—this prevents clumps.
5. Add the white beans and let them warm through for about 3 minutes.
6. Stir in the spinach until just wilted, about 1 minute.
7. Finish with soy sauce and rice vinegar, then taste and adjust if needed.
8. Ladle into bowls and top with green onions.

Here’s the deal: this soup is creamy from the beans, with a deep umami kick from the miso. Try it with a sprinkle of sesame seeds or a drizzle of chili oil for extra oomph.

Greek Lemon and Bean Soup

Unbelievably comforting and packed with flavor, this Greek Lemon and Bean Soup is your go-to for a hearty, healthy meal that feels like a hug in a bowl. Perfect for those chilly evenings or when you’re craving something tangy and satisfying.

Ingredients

• 2 cups dried white beans (soaked overnight—trust me, it makes all the difference)
• 1 large onion, diced (yellow onions are my favorite for their sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/4 cup extra virgin olive oil (the good stuff—it’s worth it)
• 6 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup fresh lemon juice (about 2-3 lemons, depending on how juicy they are)
• 2 tsp dried oregano (Greek oregano if you can find it)
• Salt and pepper to taste (start with 1 tsp salt and adjust as needed)
• 2 eggs, room temperature (they blend into the soup better when not cold)

Instructions

1. Drain and rinse the soaked beans. This helps reduce the cooking time and makes them easier to digest.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn it—burnt garlic is bitter.
4. Stir in the drained beans, vegetable broth, and oregano. Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 hours or until the beans are tender.
5. Once the beans are cooked, remove the pot from heat. Using an immersion blender, partially blend the soup to thicken it, leaving some beans whole for texture.
6. In a small bowl, whisk the eggs and lemon juice together. Slowly temper this mixture by adding a ladle of hot soup to the bowl while whisking constantly. This prevents the eggs from scrambling.
7. Pour the tempered egg-lemon mixture back into the pot, stirring well to combine. Season with salt and pepper to taste.
8. Heat the soup gently over low heat for another 5 minutes, stirring occasionally, until it thickens slightly. Do not boil, or the eggs may curdle.

Creamy yet light, this soup has a velvety texture with a bright, lemony kick that’s irresistible. Serve it with a drizzle of olive oil and a sprinkle of oregano on top, or alongside crusty bread for dipping. Perfect for making ahead—the flavors only get better the next day!

Rustic Tomato and Bean Soup

Kick off your cozy evening with this Rustic Tomato and Bean Soup, a hearty bowl that’s as simple to make as it is delicious. You’ll love how the flavors meld together, creating a comforting dish that feels like a hug in a bowl.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (yellow onions work best here for their sweetness)
• 2 garlic cloves, minced (fresh is key for that punch of flavor)
• 1 can (28 oz) crushed tomatoes (I love San Marzano for their depth)
• 2 cups vegetable broth (homemade or store-bought, both work)
• 1 can (15 oz) cannellini beans, drained and rinsed (for that creamy texture)
• 1 tsp dried oregano (crush it between your fingers to wake up the aroma)
• Salt and pepper (to your liking, but don’t skimp on the salt)
• A handful of fresh basil leaves, torn (for that fresh, herby finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the crushed tomatoes and vegetable broth, stirring to combine.
5. Add the cannellini beans and dried oregano, then bring the mixture to a gentle simmer.
6. Let the soup simmer uncovered for 20 minutes, stirring occasionally, to let the flavors meld.
7. Season with salt and pepper, then taste and adjust the seasoning if needed.
8. Just before serving, stir in the torn basil leaves for a fresh burst of flavor.

One spoonful of this soup and you’ll be hooked on its velvety texture and rich, tomatoey goodness. Serve it with a slice of crusty bread for dipping, or top with a dollop of ricotta for an extra creamy twist.

Conclusion

We hope this roundup of 20 hearty bean soup recipes inspires your next cozy meal! Each dish is a testament to the versatility and comfort beans bring to the table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy cooking!