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Hearty Creamy Bean Soup

This comforting and nutritious Hearty Creamy Bean Soup is perfect for a chilly day. Packed with protein from the beans and enriched with a creamy texture, it's a filling dish that will satisfy your hunger.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Blender or immersion blender optional for creaminess
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable broth
  • 3 cups canned beans (such as kidney, black, or cannellini), drained and rinsed
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 2 cups fresh spinach, chopped
  • 1 tablespoon lemon juice
  • to taste fresh parsley for garnish (optional)

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add the diced onion and sauté for about 5 minutes until transparent.
  • Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes until the vegetables are tender.
  • Sprinkle in the cumin, paprika, salt, and black pepper, stirring for 1 minute to enhance the spices' flavors.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Add the drained and rinsed beans to the pot. Reduce heat and let it simmer for about 15 minutes.
  • For a creamier texture, use an immersion blender to blend a portion of the soup until smooth, or transfer a few cups to a regular blender, blend, and return to the pot.
  • Stir in the heavy cream (or coconut milk) and chopped spinach. Let it simmer for another 5 minutes, allowing the spinach to wilt.
  • Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
  • Serve hot, garnishing with fresh parsley if desired.

Notes

Feel free to add or substitute your favorite vegetables or beans according to your taste.
This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
For a vegetarian option, use vegetable broth as listed, or chicken broth for non-vegetarians.