Smoky Bean Soup
Classic Bean Soup
Nothing makes you feel better on a cold winter day than a bowl of hot soup. Even better? When you make it at home, and serve in our modern soup bowls.
Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this Smoky Bean Soup! Make room in your heart for this recipe, because this one dazzles. Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. It uses canned beans, but it tastes like it’s been simmering all day. Each silky, smoky spoonful is a bit of heaven. (Plus, it's ready in 30 minutes)
Served up in our Loft Soup Bowl, with a mini roll on the side, this can be a stylish, complete meal.
You Will Need:
1 medium onion, diced
2 large carrots, diced
2 celery stalks, diced
4 large garlic cloves, minced
3 tablespoons olive oil
28-ounce can crushed fire roasted tomatoes
2 15-ounce cans navy beans, drained (or substitute cannellini beans or pinto beans)
1 15-ounce can kidney beans, drained
1 quart vegetable broth
2 tablespoons smoked paprika
½ teaspoon cumin
2 teaspoons salt
Instructions:
Dice the onion, carrots and celery. Mince the garlic. In a large pot over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds, and salt. Simmer for 15 minutes. Taste and adjust seasonings if desired. The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors. Serve warm with some good bread. Leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.
Read my other blogs for more inspiration easy and delicious recipes!
