Craving a bean soup, but don’t want to soak and cook beans for 3 days? Use this super quick and easy healthy white bean soup recipe that only requires opening a (few) can(s) of beans and some boiling on your side. This speedy bean soup is full of flavor, gluten-free and vegan. This post may or may not include the one or the other fart joke.
Bean soup has always been a favourite of mine. Not only because beans are cheap, nutritious and kinda low in calories, but also because it just makes me feel like I’m at home, I’m safe and the rain outside can’t touch me. Well, I made this soup in the middle of summer, so there must be more to it, but let’s not form emotional connection with a soup.
The only problem with bean soup?
No, it’s not the farts that wake up my neighbors dogs in the middle of the night. They don’t even have dogs, come on!
Plus we all know success is like a fart: It only bothers people when it’s not their own. Fine I stole that one from here.
The one thing I don’t like about bean soup, well, making bean soup is the time it takes.
My grandma always made bean soup from scratch using dried beans. She’d soak them overnight and then cook them to perfection in no time…like what, 1-2 hours? She made the best bean soup ever.
But to be fair, my grandma was a housewife with nothing to do all day long. She’d just sit there, garden, cook, care for her grandchildren and the goats and chickens she was raising on the farm and probably do some other unimportant things around the house. No biggie. She wasn’t an accountant or something else life-changing…
Me? I don’t have time for that.
I have to take care of one toddler and to sit in front of a computer while drinking coffee.
Making bean soup from scratch is not an option for this busy mama (never called myself this in my life, feels weird).
So I took a shortcut here. I used canned beans, that I rinsed and drained.
And this bean soup? Pretty great if you ask me. Sure there was the one or other flatulence around the house and it might have looked like a 80’s party at our place in the morning (you know with all the gas? too obvious? too soon?), but it’s totally worth it.
My toddler loves this soup and now I know, whenever I feel he’s constipated – he gets to enjoy a bowl or two. Never thought my heart would melt when someone farts, but it did every time he ripped one. It was funny and cute and priceless and it made him laugh too, which made it even more adorable.
What You’ll Need For This Bean Soup
Cooking Pot. Use a medium-sized cooking pot for this recipe, it makes enough, but it doesn’t make too much bean soup.
Ladle. So you can stir the soup and later serve it in your bowls.
Canned Beans. I used canned white beans, cannellini beans would work as well. In fact any type of beans will work here – black and kidney beans too, but the results will vary. I prefer white beans for a creamier texture.
Mint. I highly, highly recommend you add some mint to your soup! You can use fresh mint like myself, but if you don’t have any – dried mint will work as well.
Tomatoes. One fresh tomato adds flavor and richness to this recipe. If you don’t have fresh tomato, you can use canned or a Tbsp of tomato paste.
Paprika. I am not an expert on paprika, but I know I used a non-spicy one, because this was also for my toddler. If you’d like to add some spice – use spicy or add chili powder or crushed red pepper.
Onion is very essential here and in almost any soup out there.
Carrot And Olive oil. Add a carrot for some additional texture and olive oil to complete the dish and to absorb the fat-soluble vitamins in the soup (this one has a lot of those!)
How To Make Bean Soup Fast
- Saute onion and paprika
- Add in the beans, tomato and carrot
- Boil with water or stock
- Add fresh mint and salt to taste
- Enjoy the bean soup and all the farting
And that’s pretty much it! You throw together a few things into a pot and then sit there and wait for it.
Hope you enjoy the soup as much as we do!
A 20-minute healthy bean soup that everyone will enjoy! This bean recipe is easy to make, gluten-free and vegan!
- 3x 400g/15oz cans of white beans, rinsed and drained
- 1 Tbsp paprika powder
- 1 ripe tomato, thinly chopped or blended
- 1 large onion, thinly chopped
- 1 carrot
- 1/3 cup fresh mint leaves, chopped*
- 2-3 Tbsp olive oil
- Sauté the onion with olive oil and paprika until fragrant, for 1-2 minutes.
- Add in the beans, the tomatoes and the carrots and cook for 1-2 more minutes.
- Pour in water or stock to cover, cover with a lid and bring to a boil. Once boiling, reduce the heat to low/medium and cook for 15 more minutes.
- After the first 5 minutes of cooking add in the mint, salt to taste and more water or stock if needed.
- Serve warm!
*a Tbsp of dried mint will also work!