Delicious homemade soup recipes never go out of style, and when you're looking for something hearty yet straightforward, a 10 Bean Soup is the perfect choice. This dish brings together a mix of various beans with a flavor that comforts your soul and keeps your kitchen smelling divine. Let's dive into making a heartwarming 10 Bean Soup that is both easy and delicious.
Ingredients for Your 10 Bean Soup
Here is what you'll need to craft your perfect 10 Bean Soup:
- 1 cup of mixed dried beans (10 bean soup mix)
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) of diced tomatoes
- 6 cups of vegetable broth (or chicken broth)
- 1 teaspoon of olive oil
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: spinach or kale for added greens
Step-by-Step Preparation
Soaking the Beans
- Overnight Soak: Soak the beans in water overnight. This softens the beans and reduces the cooking time. Ensure they are covered by at least 2 inches of water.
- Quick Soak: If you’re short on time, you can perform a quick soak. Boil the beans for about 3 minutes, then turn off the heat, cover the pot, and let them sit for an hour.
💡 Note: Always ensure beans are properly soaked to reduce the overall cooking time and improve their digestibility.
Cooking the 10 Bean Soup
- Heat the olive oil in a large pot over medium heat.
- Add onions, carrots, and celery, and cook until the onions are translucent and vegetables start to soften, about 5-7 minutes.
- Add the garlic and stir until fragrant, roughly 1-2 minutes.
- Pour in the vegetable or chicken broth, followed by the tomatoes, beans, thyme, bay leaf, salt, and pepper. Bring the soup to a boil.
- Once boiling, reduce the heat to a simmer. Cover and let it cook for 1 to 1.5 hours, until the beans are tender but not mushy. If adding greens, include them in the last 10 minutes of cooking.
Enhancing Your Soup
Soup making is an art, and here are some tips to make your 10 Bean Soup shine:
- Broth Matters: Use a high-quality vegetable or chicken broth for a richer taste. Bone broth can also provide an extra depth of flavor.
- Seasoning: Start with a small amount of salt and pepper, tasting as you go. Remember, you can always add more but cannot take it out.
- Variation: Feel free to throw in your favorite spices or herbs. Smoked paprika, cumin, or even a splash of lemon juice can elevate the flavors.
- Vegetables: If you have some extra vegetables, like bell peppers or zucchini, feel free to include them to bulk up the soup and add a variety of textures.
👉 Note: Adding greens like spinach or kale not only boosts nutrition but also adds a vibrant color to your soup.
When the beans are tender and the flavors have melded together, your 10 Bean Soup is ready. Serve it piping hot with some crusty bread to soak up every last drop.
Serving Suggestions
Here are a few ideas to enhance your dining experience:
- Garnish: A dollop of sour cream, a sprinkle of fresh herbs like parsley, or even some grated cheese can be delightful toppings.
- Sides: A simple green salad or a side of garlic bread complements the soup wonderfully.
- Bread: Whether it’s a slice of sourdough, cornbread, or a baguette, having some bread on the side is almost a must.
Storage and Reheating
One of the beauties of this soup is that it tastes even better the next day:
- Refrigerator: Cool the soup to room temperature before storing in airtight containers in the fridge. It will keep for up to 4 days.
- Freezer: Freeze it in portion-sized containers for up to 3 months. Remember to leave some room at the top of the container as the soup will expand upon freezing.
- Reheating: Thaw in the refrigerator overnight if frozen, then heat on the stovetop, adding a bit of extra liquid if necessary due to evaporation.
Your homemade 10 Bean Soup is a testament to the comfort and flavor that can be achieved with simple, wholesome ingredients. Each spoonful is a warm hug for your tastebuds, filled with nutrients and a myriad of flavors that dance together harmoniously. Cooking this soup is not just about feeding the body but also nurturing the soul with every bite.
Can I use canned beans instead of dried for this soup?
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Yes, you can substitute dried beans with canned beans to save time. Use 2 to 3 cans of mixed beans, drain and rinse them well before adding to your soup. Since canned beans are already cooked, reduce the overall cooking time significantly, and simply heat the soup through.
What can I do if my soup is too thick or too thin?
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If your soup is too thick, add more broth or water, little by little, until you reach the desired consistency. If it’s too thin, let it simmer uncovered for additional time to allow some of the liquid to evaporate, or blend a portion of the soup to thicken it naturally.
Can I make this soup in a slow cooker?
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Definitely! After sautéing the onions, carrots, and celery, transfer everything to your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Remember to still soak the beans first for best results.
