Creamy Bean Soup
A warm, nourishing creamy bean soup that’s perfect for chilly nights, customizable with various beans and spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cans of beans (such as cannellini or kidney beans)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs for garnish (optional)
Instructions
- Sauté the onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for another minute until fragrant.
- Combine beans and broth: Add the canned beans (drained and rinsed), broth, and cumin. Bring to a simmer and cook for 10-15 minutes.
- Blend to desired consistency: Use a blender or immersion blender to puree the soup until smooth or leave it chunky, as per preference.
- Stir in cream: Stir in milk or cream and season with salt and pepper.
- Serve with a touch of freshness: Serve hot, garnished with fresh herbs if desired.
Notes
This soup pairs beautifully with crusty bread or a fresh salad. Can store in the fridge for up to 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/silky-bean-soup-recipe/