There’s something comforting about a pot of bean soup simmering away on the stove, simple, warm, and always satisfying. It’s the kind of dish that’s earned its place in kitchens everywhere for a good reason: dried beans keep almost indefinitely in the pantry, which is exactly why bean soup has stuck around as a go-to comfort food for generations, especially when you need something hearty without a special trip to the store.
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.
- Itβs 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.