20-minute bean soup

This healthy bean soup recipe is ready in 20 minutes and calls for cooked or canned beans, some vegetables and spices! It will warm your body and soul, is satisfying and solid for lunch or dinner.

with scallions and tomato

So the first time we made this soup, it was at 3:46 pm during January. Which is the time the sun goes down, so the pics were pretty much made in the dark and we had to add some extra (a lot) of exposure there. We made the soup again and remembered to make some photos – that’s what you’re seeing upstairs.

Below is the old one.

with onion, fresh herbs, no fresh tomato

20-Minute Vegan Bean Soup

We came home freezing after 2-3 hours outside and feeling like we're getting a cold any minute. But instead of getting the pills they recommend on the TV (do we sound like we live in the 50’s?), we decided to make a soup and lots of tea and then get warm.

This has worked for us, for years now. Whenever you’re feeling like you’ll get a cold – get warm. That’s all we can say. We rolled up our frozen sleeves and made this bean soup in around 20 minutes, using 2 cups of canned white beans, because we don’t possess the ability to cook dry beans while frozen.

Thankfully, this soup was born and it’s warming, fast, so comforting and we had the whole thing that same evening. We think it made 4 bowls. Don’t judge us. In our defense, we probably burned lots of calories freezing.

As for additions – we decided to top our soup with some avocado and of course some bread (we had made our flat and sad oatmeal bread). Moral of the highly exciting story: we got warm and felt a lot better the next day. So yeah – if you’re getting a cold, stop it with this soup!

• Yield: 3-4
• Prep: 3 minutes
• Cook: 17 minutes
• Total: 20 minutes

Ingredients

• 2 cups white beans, canned
• 2 1/2 cups vegetable stock or water
• 2 Tbsp tomato puree
• 1 tsp chili flakes (optional)
• 1/2 tsp cumin
• 1 onion, medium-sized*
• 1 garlic clove
• 1 carrot (optional)
• 1 Tbsp mint or 1/4 cup fresh mint leaves
• 1 Tbsp paprika (not hot)
• 1 Tbsp olive oil

Optional

• 1 small tomato, thinly chopped

Serve With

• bread of choice
• avocado

Method

1. Chop onions thinly (or scallions) and carrot if using, mince garlic. Rinse and drain the canned beans (it took us one large can to make this whole soup).
2. In a smaller cooking pot, at medium-high heat sauté the onion, garlic in olive oil. After 2 minutes, add the spices (chili flakes, cumin, paprika). Stir until onions are covered with the spices. Add beans, tomato puree, stock or water and mint. If you prefer carrots softer - add now, if not, add at the end or don't add at all. Also, if you're using the tomato - this is the time to add it.
3. Cover and cook at medium heat until the soup starts boiling. Reduce the heat and simmer for 5 minutes. Take the lid off, have a taste and add salt & pepper if needed. Let cook without lid for 5-10 more minutes, so that the soup becomes thicker.
4. Enjoy as is, or serve with some avocado, bread - whatever you like!

Notes

*or use 2-3 scallions