If you’re on the hunt for a simple and nourishing meal that’s filled with wholesome ingredients, then this bean and lentil soup recipe is the perfect pick. Made with black beans, lentils, and kidney beans, all in a delightful vegetable broth, you’ll enjoy a meal that’s both satiating and healthy.
To make this soup even more appetizing, it comes loaded with Mexican-inspired flavors from the addition of garlic, onions, cumin, coriander, and diced tomatoes. These spices add depth and unique flavors to the soup that you won’t be able to get enough of.
But wait, there’s more! What sets this recipe apart is the option to add toppings that will perfectly complement the soup. You can add a dollop of sour cream, a sprinkle of shredded cheese, a slice of avocado, or some cilantro leaves to take your meal to a whole new level. The possibilities are endless!
This savory and comforting soup is versatile enough to be a speedy lunch or a hearty dinner. Its nutritious ingredients will keep you feeling full and satisfied, and the bold flavors will keep your taste buds dancing.
In conclusion, if you’re looking for a fulfilling, nutritious, and easy meal that’s quick to prepare, this soup recipe is perfect. So why not whip up a batch of this mouth-watering bean and lentil soup and enjoy a satisfyingly delicious meal today!
Bean Soup Recipe
- 15 oz (425.2 g) black beans drained and rinsed
- 15 oz (425.2 g) lentils drained and rinsed
- 15 oz (425.2 g) kidney beans drained and rinsed
- 15 oz (425.2 g) diced tomatoes
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups (476.8 g) vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon (0.5 teaspoon) ground coriander
- Salt and pepper to taste
- Heat olive oil in a pot over medium heat
- Add chopped onion and minced garlic, cook until soft
- Add drained and rinsed black beans, lentils, kidney beans, and diced tomatoes
- Pour in vegetable broth and stir
- Add ground cumin, ground coriander, salt, and pepper
- Bring mixture to a boil
- Reduce heat to low and simmer for 15-20 minutes
- Serve hot with optional toppings such as sour cream, shredded cheese, avocado, or cilantro.
2. When opening canned beans, make sure to drain and rinse them with cold water to remove excess salt and reduce the risk of digestive discomfort.
3. Chop the onion and garlic finely to ensure even cooking and flavor distribution throughout the soup.
4. Use a pot that is large enough to hold all the ingredients comfortably and prevent overflow or uneven cooking.
5. When adding spices, start with small amounts and taste regularly to adjust the seasoning to your liking.
6. Keep the soup at a low simmer to avoid overcooking and ensure that all the flavors meld together properly.
7. Serve the soup hot with toppings of your choice, like sour cream, shredded cheese, avocado, or cilantro, to enhance the flavor and texture.
Data source: USDA
This recipe can last up to 5 days in the fridge when stored in an airtight container. To store in the freezer, allow the chili to cool completely before transferring it to a freezer-safe container or zip-top bag. It can last up to 3 months in the freezer.
To defrost, transfer the container from the freezer to the fridge and allow it to thaw overnight. Alternatively, you can defrost it in the microwave using the defrost setting. To reheat, transfer the chili to a pot on medium heat and cook until it’s heated through.
When storing, make sure to label the container with the date it was made and/or frozen to keep track of its freshness. Optional toppings should be stored separately and added when serving.
1. Vegetarian Bean Soup – Use vegetable broth instead of chicken broth and skip adding any meat to the soup. Add in extra vegetables such as zucchini or spinach for more flavor and nutrition.
2. Spicy Bean Soup – Add in diced jalapenos or red pepper flakes for a spicier version of the soup. Consider using hot Italian sausage instead of mild sausage for even more spice.
3. Mexican Bean Soup – Add in diced tomatoes, corn, cilantro, and top with shredded cheese and a dollop of sour cream. Serve with tortilla chips for a Southwestern twist.
4. Italian Bean Soup – Substitute white beans for kidney beans, add in chopped carrots, celery, and zucchini. Simmer with Italian seasoning and top with Parmesan cheese.
5. Ham and Bean Soup – Substitute ham stock for chicken broth and add in diced ham. Top with crumbled bacon for an extra touch of smokiness.
6. Bean and Barley Soup – Add in uncooked barley and simmer for an additional 30 minutes for a heartier and more filling soup. Add in extra broth as needed to keep soup from getting too thick.
7. Creamy Bean Soup – Puree half of the soup in a blender or with an immersion blender to create a creamy texture. Add heavy cream or coconut milk for additional creaminess.
8. Bean and Sausage Chowder – Add in diced potatoes and simmer until tender. Puree half of the soup for creaminess and top with crumbled sausage and shredded cheese.
What To Serve With
1. Crusty bread or garlic bread
2. Salad greens with vinaigrette dressing
3. Grilled cheese sandwiches
4. Roasted vegetables such as carrots, potatoes or squash
5. Cornbread or muffins
6. Caesar salad or Greek salad
7. Cheese and crackers platter
8. Baked potatoes
9. Sourdough bread or whole grain bread
10. Grilled chicken or sausages.
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