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Soup Beans Recipe

This simple yet hearty soup features creamy beans infused with smoked paprika and spices, delivering a comforting, nostalgic meal that's perfect for family gatherings or cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound of dried beans pinto or navy
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 bay leaf

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener
  • Cutting board
  • Knife

Method
 

  1. Rinse dried beans under cold water to remove any debris, then soak them in water overnight.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped onion to the pot and sauté for about 5 minutes, until soft and translucent.
  4. Stir in minced garlic and cook for about 1 minute, until fragrant.
  5. Add soaked and drained beans, chicken or vegetable broth, smoked paprika, cumin, salt, black pepper, and bay leaf to the pot; stir to combine.
  6. Increase heat to high and bring the mixture to a boil.
  7. Reduce heat to low, cover the pot, and simmer for 1 hour, stirring occasionally, until beans are tender.
  8. Remove the bay leaf, taste and adjust seasoning as needed, then serve hot.

Notes

For creamier beans, mash a portion with a spoon before serving.