There’s something comforting about a pot of bean soup simmering away on the stove—simple, warm, and always satisfying. This recipe is easy to put together with pantry staples, yet it still delivers that hearty, homemade flavor perfect for a cozy meal. Serve it with a slice of crusty bread and a drizzle of olive oil, and you’ve got a bowl that feels like a little hug on a plate.
(Experiment 281)Beans soup
Ingredients
- 8 cups vegetable broth
- 1 diced sweet potato or Yukon gold
- 2 garlic cloves minced
- 1 can mixed beans or whichever you prefer
- 2 tsp turmeric
- 2 tsp curry powder
- 3/4 cup pearl barley
- 1 diced yellow onion
- 1 diced carrot
- 2 celery stalks minced
- optional freshly grated ginger
Instructions
- Heat some oil in a pot and add the onion and garlic and let it cook for 30 seconds. Add the celery, barley, carrots, turmeric and curry; give it a stir and let it cook for 2 minutes. Add the broth, bring it to a boil then reduce to a simmer and cover for 30 minutes.
- It’s time to add the potato and beans to the party, again bring the soup back to a boil and reduce to a simmer, cover for 10 minutes.
- Do a taste test and adjust with salt and pepper, mine lacked a lot of salt.
Notes
This soup freeze very well but do note it will thicken, you can add a little bit of broth or water to thin it a little.