3 Hearty White Bean Soup Recipes: Comforting, Filling, and Full of Flavor

There’s nothing quite like a warm bowl of bean soup on a chilly day. White beans are filling, nutritious, and perfect for creating rich, comforting soups. Here are three delicious versions — from a simple tomato-based soup to a hearty meat-and-bean stew.

Thick White Bean Soup

Ingredients

• ½ kg (1 lb) dried white beans

• 4 cloves garlic, chopped

• 4 tablespoons olive oil

• 3 heaping tablespoons tomato paste

• 2 tomatoes, diced

• 2 tablespoons sweet paprika

• 1 tablespoon hot paprika

• 1 teaspoon cumin

• Salt and black pepper, to taste

Instructions

1. Soak the beans overnight in plenty of water.

2. Chop the garlic.

3. Heat the olive oil in a large pot and lightly sauté the garlic.

4. Add the diced tomatoes and cook for a few minutes until softened.

5. Stir in the tomato paste and all the spices. Cook for another 4 minutes, stirring constantly.

6. Add the soaked beans and continue stirring for 1–2 minutes.

7. Fill the pot with water and bring to a boil.

8. Reduce to medium heat and cook for about 1½ hours, stirring occasionally, until the soup thickens and the beans are tender.

White Bean Soup with Mixed Vegetables

Ingredients

• ½ kg (1 lb) dried white beans

• 3 cloves garlic

• 3 carrots

• 2 onions

• 1 celery root (or a large celery stalk bundle)

• 100 g (3.5 oz) tomato paste

• 1 tablespoon sweet paprika

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 teaspoon black pepper

• 1 teaspoon hot paprika

• 8 cups water

• 4 tablespoons olive oil

Instructions

1. Soak the beans overnight.

2. Dice the onions and sauté them in olive oil until golden.

3. Chop the garlic, carrots, and celery and add them to the pot.

4. Cook, stirring frequently, for about 5 minutes.

5. Add the tomato paste and continue stirring.

6. Add all the spices except the salt.

7. Drain the beans and add them to the pot along with the water.

8. Bring to a boil, then reduce the heat and simmer for about 2 hours.

9. Once the beans are soft, add the salt and cook for a few more minutes before serving.

White Bean and Beef Soup

Ingredients

• 1 kg (2.2 lbs) beef shoulder, cut into cubes

• 3 marrow bones

• ½ kg (1 lb) dried white beans

• 5 cloves garlic

• 4 carrots

• 3 onions

• 800 g (28 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 3 liters water

• 2 tablespoons sweet paprika

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon sugar

• 1 teaspoon hot paprika

Instructions

1. Cut the beef into roughly 2 cm (¾-inch) cubes.

2. Heat oil in a large pot and sear the beef cubes and marrow bones until browned.

3. Dice the onions and carrots and add them to the pot. Cook for about 5 minutes.

4. Roughly slice the garlic, add it to the pot, and cook for another minute.

5. Add the soaked beans, spices, crushed tomatoes, tomato paste, and water.

6. Stir gently and bring to a boil.

7. Reduce the heat to low and simmer for at least 3 hours, or until both the beef and beans are tender.

Serve hot with crusty bread for a hearty and satisfying meal.

Enjoy!