Hearty Bean Vegetable Soup
A tomato-broth soup with three kinds of canned beans, carrot, celery, onion, cumin, and paprika. Canned beans are drained and rinsed before use.
Ingredients
Beans
- 1 can black beans, rinsed and drained 15-ounce can before draining; fully cooked canned beans
- 1 can kidney beans, rinsed and drained 15-ounce can before draining; fully cooked canned beans
- 1 can cannellini beans, rinsed and drained 15-ounce can before draining; fully cooked canned beans
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced Dice about ½ inch or smaller
- 2 stalks celery, diced Dice about ½ inch or smaller
- 3 cloves garlic, minced
- 1 can diced tomatoes 14.5-ounce can; undrained
- 4 cups vegetable broth
Spices
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
Garnish
- to taste Fresh parsley Optional garnish
Instructions
- Drain and rinse each can of beans. Dice onion, carrots, and celery small and mince garlic.
- Warm olive oil in a large pot over medium heat. Cook onion, carrots, and celery 7–9 minutes, stirring; add garlic for a further minute.
- Put the paprika and cumin into the pot along with the rinsed beans, vegetable broth, and undrained 14.5-ounce tomatoes. Let the liquid begin to bubble, then lower the heat for simmering.
- Cook 25–30 minutes until the carrots yield easily to a fork, stirring occasionally. Taste and add salt and pepper as needed. Mash a few beans in the pot if a thicker texture is desired.
- Divide among 6 bowls and add optional parsley. Refrigerate unused portions promptly in shallow containers.
Notes
Each bean can is 15 ounces before draining; tomatoes are 14.5 ounces and added with juice. Use cooked canned beans, not uncooked dry legumes. The serving count does not guarantee exact cup volume. Chill within 2 hours, refrigerate 3–4 days, and reheat to 165°F.