Bean Soup Recipe – Eats Now

Name: Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs. dried beans - used great northern, pink beans, pinto beans; 2 qts. chicken stock or broth; Water; 2 tbs. olive oil; 3 - 4 garlic cloves - minced; 2 red onions - chopped; 3 or 4 ribs celery - sliced thin; 1 tbs. fresh oregano - chopped; 1 tbs. fresh sage - chopped; Salt and pepper

Servings: persons

3 lbs. dried beans - used great northern, pink beans, pinto beans
2 qts. chicken stock or broth
Water
2 tbs. olive oil
3 - 4 garlic cloves - minced
2 red onions - chopped
3 or 4 ribs celery - sliced thin
1 tbs. fresh oregano - chopped
1 tbs. fresh sage - chopped
Salt and pepper

1
Quick soak beans - cover with water, bring to a boil, turn off heat, let sit for 1 hour Drain
2
Saute onions, garlic, celery in olive oil until just tender - 6 - 8 minutes. Add broth, bean, herbs, salt and pepper. Add enough water to cover about 2 inches above top of ingredients. Bring to a boil, reduce heat and simmer, covered, for about 1 1/2 to 2 hours until beans are tender.
3
Scoop out about 4 cups of soup, place in blender and blend until smooth. Return to pot, stir in.
4
Note: we added some smoked kielbasa the second night. Really good with cornbread.

1167

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs. dried beans - used great northern, pink beans, pinto beans, 2 qts. chicken stock or broth, Water, 2 tbs. olive oil, and more.

Yes, Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Soup

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