Classic Hearty Bean Soup

Name: Classic Hearty Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 cans (15 ounces each) navy beans, rinsed and drained; 1 can (15 ounces) kidney beans, rinsed and drained; 1 can (14.5 ounces) fire roasted diced tomatoes; 4 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon fennel seeds; 1 teaspoon kosher salt

This quick and easy bean soup tastes like it has been simmering all day long.

By Daily Recipes Book· 🌍 American· August 18, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

This cozy bean soup is one of my favorite go to recipes when I want something warm and filling without spending hours in the kitchen. By using canned beans and fire roasted tomatoes, you get a deep, savory flavor in just over thirty minutes.

The secret to the rich, meaty taste is the combination of smoked paprika and fennel seeds. It is a wonderful plant based meal that even meat lovers will enjoy. If you want a thicker texture, just mash a few of the beans right in the pot before serving.

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cans (15 ounces each) navy beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (14.5 ounces) fire roasted diced tomatoes
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon fennel seeds
1 teaspoon kosher salt

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
2
Add the onion, carrots, and celery to the pot. Sauté for about 5 to 7 minutes until the vegetables start to soften.
3
Stir in the minced garlic, smoked paprika, cumin, and fennel seeds. Cook for another minute until fragrant.
4
Pour in the fire roasted tomatoes, the rinsed beans, and the vegetable broth.
5
Bring the mixture to a gentle boil, then turn the heat down to low.
6
Cover the pot and let the soup simmer for about 15 minutes to allow the flavors to blend.
7
Season with salt to taste. If you prefer a thicker soup, use a wooden spoon to mash some of the beans against the side of the pot before stirring them back in.

💡 Tips

Store your leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. This soup pairs beautifully with a side of warm crusty bread, a simple green salad, or some toasted garlic bread.

#vegetarian #vegan #gluten free #healthy #high protein

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