Baked Bean Style Bean Soup

Warm, hearty, and bursting with comforting flavors, this Baked Bean Style Bean Soup is the ultimate cozy meal for any day of the week. Made with tender navy beans (dried or canned for convenience) and a medley of aromatic vegetables like onion, carrot, and celery, this soup is infused with the rich sweetness of molasses and a smoky kick from paprika. A splash of apple cider vinegar adds a tangy balance, while mashing some of the beans creates a thick and satisfying texture. Simmered in a flavorful vegetable broth with hints of cumin and bay leaf, this wholesome soup is perfect for family dinners or meal prep. Garnish with fresh parsley for a burst of color and serve it hot with crusty bread for a full-flavored experience. Packed with nutrition and big on flavor, this bean soup recipe is a must-try for chilly nights!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup (or 2 cans, drained and rinsed) dried navy beans (or canned navy beans)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon molasses
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

If using dried navy beans, soak them overnight in water, then drain and rinse. Cook the beans in a pot of boiling water for about 45 minutes, or until tender. If using canned beans, skip this step.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Step 4

Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and well combined.

Step 5

Pour in the vegetable broth and add the cooked navy beans (or the canned beans). Stir to combine.

Step 6

Add the smoked paprika, ground cumin, molasses, apple cider vinegar, bay leaf, salt, and black pepper. Mix well.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.

Step 8

Remove the bay leaf and use a potato masher or the back of a spoon to mash a portion of the beans in the pot. This will help thicken the soup while leaving some beans whole for texture.

Step 9

Taste and adjust the seasoning with more salt or pepper, if necessary.

Step 10

Serve the soup hot, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	1577.3 grams (1577.3g)

Amount per serving	% Daily Value*
Calories	1504

Total Fat 40.90g	52%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4815mg	209%
Total Carbohydrate 229.40g	83%
Dietary Fiber 51.40g	184%
Total Sugars 48.90g
Protein 67.70g	135%

Vitamin D 0IU	0%
Calcium 651mg	50%
Iron 21mg	118%
Potassium 6217mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 17.4%

Carbs: 59.0%