There’s something magical about a pot of bean soup bubbling away on the stove, simple, hearty, and packed with flavor using just a handful of ingredients. This bean soup with minimal ingredients has saved me on countless busy weeknights when I needed something nourishing but didn’t have time for complicated recipes. I first learned this version from my aunt during college, when my pantry was nearly empty except for some dried beans and a few sad-looking vegetables. She showed me how to turn those basics into a meal that felt like a warm hug. Now it’s my go-to when life gets hectic but I still want something homemade.
Why You’ll Love This Bean Soup with Minimal Ingredients
This soup is my kitchen superhero, it swoops in to save the day when I’m short on time, money, or energy. Here’s why it’s become my forever favorite:
- Quick: Just chop, sauté, and simmer, dinner’s ready in about an hour (most of which is hands-off time!)
- Nutritious: Packed with protein and fiber from the beans, plus vitamins from those humble veggies
- Budget-friendly: Costs pennies per serving, especially if you buy beans in bulk like I do
- Adaptable: Swap ingredients based on what’s in your fridge, it’s forgiving like that
Honestly, I’ve made this soup in tiny apartments, during power outages (on a camp stove!), and for picky eaters, it never fails me.
PrintHearty 5-Ingredient Bean Soup That Saves Busy Nights
A simple and hearty bean soup made with minimal ingredients, perfect for a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 2 cups dried beans (any variety)
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Rinse the beans and soak them in water overnight.
- Drain the beans and set aside.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrot, and celery. Sauté for 5 minutes.
- Add the soaked beans, water, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Remove the bay leaf before serving.
Notes
- Soaking beans overnight reduces cooking time.
- You can use canned beans for a quicker version.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for Bean Soup with Minimal Ingredients
Here’s the beautiful part, you probably have most of these ingredients sitting in your pantry right now! This is what you’ll need:
- 2 cups dried beans (any variety you like, I’m partial to navy or pinto)
- 4 cups water (or veggie broth for extra flavor)
- 1 onion, chopped (don’t stress about perfect dices)
- 2 cloves garlic, minced (more if you’re feeling bold!)
- 1 carrot, diced (those slightly bendy ones still work great)
- 1 stalk celery, diced (leaves add great flavor too)
- 2 tablespoons olive oil (or whatever oil you’ve got)
- 1 teaspoon salt (adjust to taste later)
- 1/2 teaspoon black pepper
- 1 bay leaf (the secret flavor booster)
Shortcut tip: Use 2 cans of beans instead of dried if you forgot to soak them, just rinse well and reduce cooking time to 20 minutes.
Equipment Needed
You won’t need any fancy gadgets for this soup, just the basics every kitchen should have:
- Large pot (I use my trusty 4-quart Dutch oven)
- Sharp knife (for all that chopping)
- Cutting board
- Wooden spoon (for stirring and scraping up those tasty browned bits)
- Measuring cups/spoons (though I often eyeball it, shh!)
That’s it! No special equipment required to make magic happen.
How to Make Bean Soup with Minimal Ingredients
Making this soup is as easy as 1-2-3, and I’ll walk you through each step just like my aunt did for me all those years ago. Don’t worry if you’re new to cooking dried beans, I’ve included all my little tricks to make sure your soup turns out perfect every time.
Step 1: Prep the Beans
First things first, those beans need some love! I always soak mine overnight in plenty of cold water (they’ll double in size, so use a big bowl). In the morning, you’ll see the water looks cloudy, that’s normal! Just drain and rinse them well.
Forgot to soak? No panic! Here’s my quick-soak method: Put beans in a pot, cover with water by 2 inches, bring to a boil for 2 minutes, then turn off heat and let sit for 1 hour. Drain and you’re ready to go!
Step 2: Sauté the Vegetables
Now for the fun part, making your kitchen smell amazing! Heat the oil in your pot over medium heat. Add the onion first and let it cook for about 2 minutes until it starts looking translucent. Then toss in the garlic (careful not to burn it!), carrots, and celery.
I like to stir occasionally while I’m doing this, you want everything softened but not browned. This usually takes about 5 minutes total. That sizzling sound? That’s flavor being built!
Step 3: Simmer the Soup
Time to bring it all together! Add your prepped beans, water (or broth if you’re feeling fancy), salt, pepper, and that magical bay leaf. Give it a good stir, then bring to a boil.
Once boiling, reduce heat to low and let it gently simmer uncovered. Set your timer for 1 hour, but check at 45 minutes, beans should be tender but not mushy when done. The soup will thicken as it cools, so don’t worry if it seems a bit thin at first.
Pro tip: Fish out the bay leaf before serving, nobody likes biting into that!
Tips for Perfect Bean Soup with Minimal Ingredients
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:
- Taste as you go, beans absorb salt differently, so adjust seasoning in the last 15 minutes
- Use broth instead of water if you have it, vegetable or chicken both work beautifully
- Toss in greens like spinach or kale during the last 5 minutes for extra nutrition
- Let it rest for 10 minutes off heat, the flavors meld together perfectly
- Add a splash of vinegar at the end if it tastes flat, brightens everything up!
Remember, this soup gets even better the next day, if you can wait that long! If you’re looking for more simple recipes like this, check out Family Tastes for inspiration.
Variations for Bean Soup with Minimal Ingredients
One of my favorite things about this soup is how easily it adapts to whatever I have on hand. Here are some of my go-to twists when I want to change things up:
- Bean swap: Try black beans for earthiness or chickpeas for heartiness, they all work beautifully
- Spice it up: A pinch of cumin or smoked paprika adds warmth without complicating things
- Turkey bacon boost: Brown a couple slices and crumble them in for smoky depth (my aunt’s secret!)
- Tomato twist: Stir in a can of diced tomatoes during the last 15 minutes for brightness
- Herb magic: Fresh thyme or rosemary tied with the bay leaf infuses incredible aroma
Honestly, I’ve never made the same batch twice, and that’s the beauty of it! For a different take on bean flavor, try this black bean soup with smoky cumin.
Serving Suggestions
This soup shines brightest with some crusty bread for dipping, trust me, you’ll want to sop up every last drop! On lazy nights, I’ll just pair it with a simple green salad dressed with lemon and olive oil. Sometimes I’ll get fancy and sprinkle fresh parsley on top for color, but honestly? It’s perfect just as it is.
Storage & Reheating
This soup keeps beautifully! Store cooled leftovers in an airtight container in the fridge for up to 5 days, the flavors actually improve! For longer storage, freeze portions for 3 months. To reheat, just warm gently on the stove with a splash of water to loosen it up. Microwave works too, stir every minute until piping hot.
Nutritional Information
Just so you know, these numbers are estimates, your exact amounts might vary slightly depending on your ingredients. Per generous serving, you’re looking at:
- 250 calories
- 12g protein (those beans are powerhouse!)
- 10g fiber, nearly half your daily needs
Not bad for a soup that costs pennies to make, right? It’s basically comfort food that loves you back. If you prefer a white bean soup with fresh sage, that’s a great alternative!
Frequently Asked Questions
Can I skip soaking the beans?
You can, but they’ll take longer to cook (about 2 hours). I’ve found soaked beans cook more evenly and are easier to digest. If you’re in a pinch, use the quick-soak method I mentioned earlier or swap in canned beans (just reduce cooking time to 20 minutes).
How do I thicken the soup if it’s too thin?
My favorite trick is to mash some of the cooked beans against the pot with your spoon, instant thickness! You can also let the soup simmer uncovered for an extra 10-15 minutes to reduce. If you want it really thick, blend about a cup of the soup and stir it back in.
Why does my soup taste bland?
Beans need more salt than you’d think! Wait until they’re almost cooked before adjusting seasoning. A splash of vinegar or lemon juice at the end also works wonders to brighten flavors. And don’t forget that bay leaf, it adds subtle depth.
Can I make this in a slow cooker?
Absolutely! Sauté the veggies first (trust me, it makes a difference), then add everything to the cooker. Set it on low for 6-8 hours or high for 3-4 hours. The beans will be melt-in-your-mouth tender! For another easy option, check out this one pot bean soup for meal prep.
Did this simple bean soup become your new favorite too? I’d love to hear how it turned out! Drop a comment below or snap a photo of your steaming bowl, nothing makes me happier than seeing my aunt’s recipe warming other kitchens.